Introduction Of Paratha
|While eating my breakfast last week, my wife prepares a very tasty paratha with alloo ki sabzi and Rita. So I thought we eat Pratha’s most fabulous dish most of the time but we don’t know anything about it.|
Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.
History Of Parathas
|A paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple.|
|The Chalukya king Someśvara III (r. circa 1126 to 1138 CE) is known to have written an encyclopedic book on called Mānasollāsa, or ‘That Which Delights The Mind’. In the section devoted to the culinary arts, he mentions the pūraṇa, a flatbread made of wheat flour and stuffed with jaggery and gram paste. |
This dish was the precursor to the modern hōl̥ige/obbaṭṭu of Karnataka and the pūraṇ-pol̥ī of Maharashtra and Gujarat, now stuffed with boiled chana, jaggery and coconut.
I’m sure regional variations of the sweet-dish exist in other parts of the country. The book also describes other variations of stuffed wheat parathas like veṣṭika (a wheat-flour preparation stuffed with chana and spices such as cardamom and black pepper), maṇḍa/maṇḍaka and polika. The latter was similar to the pūraṇa and when stuffed with savoury preparations, was called angarapolika.
The maṇḍaka, a large paratha stuffed with sweetened pulse paste and baked on an inverted pot, is probably much older and dates to the timeline of Classical India.
This is the precursor to the maṇḍigē or māṇḍē popular in northern parts of Karnataka.
The Gujarati text Varanaka Samuchaya, written around the year 1520 CE, mentions that spicy parathas like the mēthī-thēplās were made from wheat flour and were eaten with rāita.
Anyway, the potato and cauliflower-like chilies — aren’t native to India and our ancestors didn’t eat the aloo and gobi parathas that some of us, moi included, are so fond of. This doesn’t mean that some enterprising Indian chef didn’t make spicy stuffed parathas from other Indian vegetables and spices, though.
|Do you know in which part of Paratha is famous?|
Potato paratha (aloo paratha) Alternative names Paratha, paraunthi, palata, porota, forota, farata, parontay, prontha
Place of origin :- India
Region or state:- Indian subcontinent and Southeast Asia
Associated national cuisine India, Bangladesh, Pakistan, Nepal, Sri Lanka, Maldives, Myanmar.