Paratha

Lore & Background

The word paratha is from Hindi, derived from the word para, meaning 'layer'. Although paratha is sometimes said to have originated in Punjabi cuisine, it may have evolved from similar flatbreads from regions connected to India via the Silk Road. Possible origins include the Persian flatbread waraki or from breads introduced by Arabs in India. Sanskrit recipes for versions of paratha appeared in the 12th century. The popularity of paratha increased during the Mughal Empire, which introduced it across the region. During the British imperial era, indentured workers from India introduced paratha to Southeast Asia, the Caribbean, and Mauritius. In India, several versions of paratha were popularised after the 1947 partition.

Paratha is wheat-based and unleavened. The dough is made of atta (whole wheat flour), water, and salt, which is covered in ghee. The dough is kneaded by hand, rolled out with oil or ghee, then folded. This process of lamination is performed two or more times, usually forming a triangle with four to six layers; it may also be folded into a circle or square. Both plain and stuffed parathas are shallow fried on a tava, a type of iron griddle, until browned. Paratha forms distinct layers during frying, resulting in a soft, flaky flatbread. Paratha is similar to chapati, with the only difference in physical composition being the use of oil, while paratha also has multiple layers.

Reader's Guide

Paratha is a significant element of Indian cuisine, representing both everyday sustenance and festive fare. Its versatility is demonstrated by dozens of varieties, including plain versions like lachha paratha and stuffed versions such as aloo paratha (potato), gobhi paratha (cauliflower), and keema paratha (minced meat). The bread's lamination process and layered texture are much like a puff pastry, but it does not rise as a puff pastry does. Paratha is eaten for any meal; for breakfast, it is commonly paired with tea. Its influence extends beyond the Indian subcontinent: variations exist in the cuisines of Myanmar (palata), Mauritius (farata), Malaysia (roti canai), and the Caribbean (buss-up-shut). The bread's adaptability has led to its use in wraps such as the kathi roll and paratha roll. Studies cited in the article note that paratha is eaten quickly, with a median portion size of 60 grams in Delhi, and that it has a sturdy texture enabling it to be served with thick foods.

Did You Know?

• The word paratha is from Hindi, derived from the word para, meaning 'layer'.
• Sanskrit recipes for versions of paratha appeared in the 12th century.
• Paratha is similar to chapati, with the only difference in physical composition being the use of oil, while paratha also has multiple layers.
• In the Gulf countries and East Africa, breads referred to as chapati are more similar to a paratha.