Paratha for breakfast

Core Identity: A paratha is an unleavened flatbread made from whole-wheat flour (atta), water, and salt. Its name is derived from the Sanskrit words parat (layers) and atta (flour), which perfectly describes its nature.
Texture and Preparation: What distinguishes a paratha from simpler flatbreads like roti or chapati is its layered, flaky texture. This is achieved by:
Rolling out the dough.
Brushing it generously with ghee (clarified butter) or oil.
Folding and coiling the dough multiple times (similar to puff pastry or laminated dough).
Finally, pan-frying or shallow-frying it on a tawa (griddle) until it is golden-brown and slightly crispy.
Flavor Profile: It has a rich, nutty flavor from the whole wheat and a buttery, savory taste from the ghee or oil used in cooking.
Serving: Parathas are a staple for breakfast in many South Asian households and are also enjoyed for lunch and dinner. They are typically served hot with:
A dollop of white butter or ghee on top.
Curries or subzis (vegetable dishes).
Pickles (achaar) and yogurt (dahi or raita).
🥟 Popular Types of Paratha
Parathas come in two main categories:
Plain/Layered Paratha (Unstuffed):
The simplest form, often folded into a round, triangular, or square shape to create layers.
Lachha Paratha is a famous layered variant known for its numerous, distinct, crisp layers.
Stuffed Paratha (Filled):
The dough encases a savory filling before being rolled flat and cooked.
Aloo Paratha: Stuffed with a spiced, mashed potato mixture. (One of the most popular!)
Gobi Paratha: Stuffed with seasoned, grated cauliflower.
Paneer Paratha: Filled with spiced Indian cottage cheese.
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