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Parathas are Indian flatbreads stuffed with various fillings and fried. They are made from whole wheat flour and can be filled with vegetables or meat heavily spiced with chiles, coriander, and cumin. Parathas are commonly served in Indian restaurants worldwide.
Paratas are Indian flatbreads that are traditionally stuffed with fillings before being fried. Although parathas originated in Northern India, they are popular across India and in communities with large Indian populations. These tasty flatbreads come in a myriad of flavors and are commonly offered in Indian restaurants around the world, where they can be served alone or eaten with various curries.
Traditionally, parathas are made from whole wheat flour, which gives them a rich and nutty flavour. Many cooks mix whole wheat and unbleached white flour to make the parades a little less intense, out of a preference for white flour. Either way, plain dough is very easy to make and roll out, with many cooks folding the dough multiple times as they roll it to create pockets in the dough that will turn into light, flaky layers when the parathas are cooked.
The fillings for parathas vary. Some common choices include: potatoes, lamb, veal, peas, spinach, cauliflower, paneer or radishes, although potentially any vegetable or meat could be used in the parathas. Typically, the filling is heavily spiced with things like chiles, coriander, and cumin, and may include onions, aniseed, and other flavorful additions. When the parathas are fried, the flavor of the filling seeps through the dough, making all the layers of the paratha quite flavourful.
To make the paratha paste, measure out two cups of flour, a pinch of salt, and a tablespoon of oil or shortening. Slowly add water to the dough as you work it to create a smooth dough, and let the dough rest briefly before tearing off small pieces and rolling them into balls. Roll each ball of dough separately into a roughly square shape; if you want a traditionally flaky paratha dough, fold the dough several times as you roll it.
To make the filling, cook the vegetable or meat you intend to use and then mash it with Indian spices to taste. Pour a small mound of filling over the dough, then fold the dough over and press lightly on the edges to seal. Fry the paras in ghee or oil until golden brown and bubbly, and serve immediately with a curry of your choice, or a dipping sauce such as raita or chutney.
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