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Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to South Asia, prevalent throughout the modern-day nations of Pakistan, Nepal, Bangladesh, India, Sri Lanka, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.
Parathas are one of the most popular unleavened flatbreads in the Indian subcontinent, made by baking or cooking whole-wheat dough on a tava, and finishing off with shallow-frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots.
A 10 Day fair in Mumbai in the memory of Sufi Saint Makhdoom Shah Baba. The Fair is hosted next to the Mahim Bay with dozens of Food stalls serving Traditional Food like Kebabs, Parathas & Gravies and Biryanis.
Puran Poli is a sweet stuffed Paratha. It is made of wheat flour, salt, ghee, and turmeric powder. The stuffing inside is made with cooked chana dal, jaggery, and ghee.
This is essential to acquire this rare earth mineral for space bending faster that light space travel that has spread the Pakistani Starfleet's reach across the farthest reaches of the cosmos in which bringing two points of space together makes unimaginable distances like a convenient trip to the nearest paratha wallah. It is said the mineral is what powers entire stars and in some star systems it is embedded into the worlds from which the stars gave birth too untold billions of years ago.
"Beef Kala Bhuna" is a special local cuisine of Chittagong, Bangladesh. It is one of the most demand-able curry in our country, mainly popular for it's blackish color & unique spicy-hot taste.
Here's an easy recipe for the Foodaholic:
In a deep pot, marinate 1 kg of beef with the followings for 1 hr--
fried onion (half cup), chopped onion (half cup), 2 bay leaf, 2 stick cinnamon, 3 cardamon, 3 cloves, half tsp ground black pepper, 2 tbsp of red chili powder, 2 tbsp of turmeric powder, 2 tsp of ground cumin, 1 tsp of ground coriander, Ginger-garlic paste 4 tbsp, 1 tsp of nutmeg-mace-black cumin paste, half cup of yogurt, 2 tbsp of soy sauce, half cup of mustard oil, salt to taste.
After 1 hr, turn on the flame to medium high & cover the pot. stir everything every now and then till all the water comes out of the beef almost dries out.
Now, add few water to cook till tender. Reduce the flame to medium low & use lid.
This is a time consuming method, so you need to have some patience...
When the color of your curry is much darker than before & most of the water is gone, on a sauce pan heat half cup of mustard oil, 5 green chilies, 3 dried red chilies, half cup cubed onion, 4 diced garlic cloves, Fry them till medium brown.
Add this 'tarka' over the curry & stir well. You will see the color will turn more darker (blackish) quickly. Cook it for more 5 mins & turn off the flame.
Serve it with plane rice, pilaf, naan bread or paratha!
Baingan bharta is a dish from the India that originated in the
State of Punjab. It is a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and oil or ghee. The dish is often eaten with roti or paratha.
In the early morning , it was just impossible to stay in bed after having a great smell of crispy fried Parathas being prepared for breakfast in hotel kitchen at Jalkhad, which is a campsite about 40 KM north of Naran Valley, Pakistan.
A paratha/parantha/parauntha is a flatbread that originated in the Indian Subcontinent. It is still quite prevalent throughout the area. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. In Burma, it is known as palata (ပလာတာ; pronounced: [pəlàtà]), while it is known as farata in Mauritius and the Maldives. However, in areas of the Punjabi region, it is referred to as prontha or parontay.
Wikipedia
Coin Paratha also known as Malabar paratha or Jalebi paratha. It origined in Kerala state of India. It is very similar to North Inidian Lachcha paratha. The only difference being it to be more layered, flaky and crisp .
A dhaba wala making parathas on the Jim Corbett - Ranikhet Road.
The Master Chef :
What do a group of senior citizens do when they feel hungry on a long road trip? Well, they stop at the first roadside dhabha. Yes, that is what we did on our journey from Jim Corbett Park to Kasauni via Ranikhet. We entered the first dhabha rather gingerly but ended up relishing one of the best paratha platter. Whether it was the taste or our hunger we could not discern.
Here is the image of the chef in his studio kitchen. View full screen.
with paratha and capuccino
Thanks to Fotografika Malaysia for the chance pcp2u.my/.
and I want to say thank to ( even very late :) 121clicks.com/showcases/fantastic-food-photography-by-asr... and beta.photogangsters.com/wp/2014/03/19/asri/ for the publications.
I saw this little boy preparing "Paratha" in a Marriage Ceremony and Many People were waiting for it?
Curried chestnuts with channa, stewed venison and paratha roti. To read about the whole process check my blog at cancookmustcook.com
My first attempt at 50mm.
Shot with Nikon D90 belonging to my friend and elder brother Humayunn Peerzaada.
Processed by: Humayunn Peerzaada
Location: Urs/festival of Saint Makhdoom Ali Mahimi (Rehmatullah Allaih)
About the Subject: Qadri sahab is 92 years old and a very gentle human being.He has worked in films and was into choreography.He presently owns a Halwa Paratha business and sets up a stall every year at the Mahim ka Mela.We would have loved to know more about him and how this transition came about in his life.Unfortunately, we had very little time and there were so many things to shoot.
Dear Humayunn bhai, thank you so much!
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©Rizwan Mithawala - All Rights Reserved.
Please don't use this image on websites, blogs or any other media
without my explicit permission.Unauthorized use or reproduction for
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Paratha (Fried Wheat Tortilla) Sellers on Lahore's roadside may not meet strict food standards, but they are certainly a crush among thousands of food loving people twenty four hours daily. These spots also serve as socializing points.
Its my second visit to the lake. last visited in 2009. The place has become commercial, with lot of hotels serving food to the tourists, i remember we packed our sandwiches and bread (Parathas) when we visited first time. But its still a beautiful place!
5D Mark III | 24 - 105mm | 24mm | f16 | 1/160 | ISO 100 |
Samosas, parathas, burgers, french fries, vadas wouldn't exist without this. This single ingredient has made many pockets fat. Well, not just pockets ;)
Photograph © Praveen Ladwani
Malida popularly called Churi is a traditional sweet confection made out of leftover parathas or rotis by crumbling and pounding them coarsely and stir frying them with ghee, sugar, dry fruits and nuts. It is most popular in northern region of India and Pakistan.
In this recipe, I substituted Paratha with Wheat flour and roasted it in Ghee, No need of pounding.
Parathas are the slightly fried and stuffed version of the Indian quintessential bread, chapatti.
While the traditional paratha is fried on a tawa( pan) in North India as well as in South India, there is a niche segment called Tandoori Parathas that are made in an oven without any oil applied on the surface,
Definitely healthier but then there is nothing like a dollop of white butter that enhances the flavor and taste of the paratha.
The stuffing packed inside varies from grated cauliflower, potatoes, cottage cheese, radish etc or a mix of these in different proportions.
There is a large congregation of Dhabas that sell this on the Indian National Highway 1, which was the the Grand Trunk Road, the oldest road in India that used to run from Kabul in Afghanistan to Chittagong in Bangladesh via Delhi. All of 2500 kms long. ( with apologies to Route 66 )
If you were coming into India from Kabul side, a little short of Delhi lies a sleepy old town called Murthal which is like the Golden Mile of Dhabas and all of them without fail churn out Tandoori Parathas. Some are good, some are pedestrian and some like the ones from Pahalwan Dhaba are divine.
This was for a shoot for BBC Good Food on the Pahalwan Dhaba in Murthal. It was photographed and written by yours truly. I am trying to find the text so that I could paste it in the comments here. As soon as I ferret that out, it will be online.
_DSC6785 from jpeg reworked 2015
One of the most comforting recipes made easy. It takes a little bit of patience but it comes together as a gorgeous combination with rice and parathas. Everyone has their own version of homemade chicken curry and this one never disappoints!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/09/tomato-curr...
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