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{{short description|Flatbread originating in South Asia}}
{{dist|text=the Indian caste [[Maratha]]}}
{{Use dmy dates|date=April 2023}}
{{Infobox prepared food
| name = Paratha
| image = Alooparatha.jpg
| image_size = 250px
| caption = [[Aloo paratha]]
| alternate_name =
| country = [[Indian subcontinent]]<ref name="Banerji2008"/>
| region =
| national_cuisine = [[Bangladeshi cuisine|Bangladesh]], [[Fijian cuisine|Fiji]], [[Culture of Guyana#Cuisine|Guyana]], [[Indian cuisine|India]], [[Malaysian cuisine|Malaysia]], [[Maldivian cuisine|Maldives]], [[Burmese cuisine|Myanmar]],<ref name="Cummings">{{cite book|author=Joe Cummings|title=Myanmar (Burma).|year=2000|url=https://books.google.com/books?id=L0UuAQAAIAAJ|publisher=Lonely Planet|isbn=9780864427038}}</ref> [[Nepali cuisine|Nepal]], [[Pakistani cuisine|Pakistan]], Gulf countries [[Singaporean cuisine|Singapore]], [[Sri Lankan cuisine|Sri Lanka]], [[Culture of Suriname#Cuisine|Suriname]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]]
| creator =
| course =
| served =
| main_ingredient = [[Atta flour|Atta]], [[ghee]]/[[butter]]/[[cooking oil]] and various [[stuffing]]s
| variations = [[Aloo paratha]], [[Roti Canai]], [[Wrap roti]]
| calories =
| other =
}}

'''Paratha''' ({{IPA-all|pəˈɾɑːtʰɑː|pron}}) is a [[flatbread]] native to [[South Asia]],<ref name="Banerji2008">{{cite book|author=Chitrita Banerji|title=Eating India: An Odyssey into the Food and Culture of the Land of Spices|url=https://books.google.com/books?id=XfjOQfPtmw0C&pg=PA119|date=10 December 2008|publisher=Bloomsbury Publishing|isbn=978-1-59691-712-5|pages=119–}}</ref> prevalent throughout the modern-day nations of [[India]], [[Sri Lanka]], [[Pakistan]], [[Nepal]], [[Bangladesh]], [[Maldives]], [[Afghanistan]], [[Myanmar]],<ref name="Cummings"/> [[Malaysia]], [[Singapore]], [[Mauritius]], [[Fiji]], [[Guyana]], [[Suriname]], and [[Trinidad and Tobago]] where wheat is the traditional [[Staple food|staple]]. ''Paratha'' is an amalgamation of the words ''parat'' and ''[[Atta flour|atta]]'', which literally means layers of cooked [[dough]].<ref>{{cite book|url=https://books.google.com/books?id=Rim1x7fHjZgC&q=paratha+indian+cuisine+popular&pg=PA87|title=Mughlai Cook Book|first=Neera|last=Verma|publisher=Diamond Pocket Books (P) Ltd.|via=Google Books|isbn=9788171825479}}</ref> Alternative spellings and names include ''parantha'', ''parauntha'', ''prontha'', ''parontay'', ''paronthi'' ([[Punjabi language|Punjabi]]), ''porota'' (in [[Bengali language|Bengali]]), ''paratha'' (in [[Odia language|Odia]], [[Urdu]], [[Hindi]]), ''porotta'' (in [[Malayalam]], [[Tamil language|Tamil]]) , ''palata'' ({{IPA-my|pəlàtà|pron}}; in Myanmar),<ref name="Cummings"/> ''porotha'' (in [[Assamese language|Assamese]]), ''forota'' (in [[Sylheti language|Sylheti]]), ''farata'' (in [[Mauritius]] and the [[Maldives]]), ''prata'' (in Southeast Asia), ''paratha'', ''buss-up shut'', ''oil roti'' (in the [[Commonwealth Caribbean|Anglophone Caribbean]]) and [[Roti Canai]] in Malaysia.

== History ==
The word ''paratha'' is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः).<ref>{{cite web|url= http://dsalsrv02.uchicago.edu/cgi-bin/philologic/search3advanced?dbname=platts&query=paratha&matchtype=exact&display=utf8|title= A dictionary of Urdu, classical Hindi, and English|last= Platts|first= John|date= 1884|website= A dictionary of Urdu, classical Hindi, and English|publisher= W. H. Allen & Co.|access-date= 2017-03-19|quote= "parāṭhā [S. पर, or परा+स्थः, or स्थितः], s.m. A cake made with butter or ghī, and of several layers, like pie-crust."|archive-date= 2020-06-09|archive-url= https://web.archive.org/web/20200609120411/http://dsalsrv02.uchicago.edu/cgi-bin/philologic/search3advanced?dbname=platts&query=paratha&matchtype=exact&display=utf8|url-status= dead}}</ref> Recipes for various stuffed wheat puranpolis (which Achaya (2003) describes as parathas) are mentioned in ''[[Manasollasa]]'', a 12th-century Sanskrit encyclopedia compiled by [[Someshvara III]], a [[Western Chalukya]] king, who ruled from present-day [[Karnataka]].<ref>{{cite book |author=K. T. Achaya |title=The Story of Our Food |url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA85 |year=2003 |publisher=Universities Press |isbn=978-81-7371-293-7 |page=85 }}</ref> References to paratha have also been mentioned by Nijjar (1968), in his book ''Panjāb under the Sultāns'', 1000–1526 A.D. when he writes that parathas were common with the nobility and aristocracy in the Punjab.<ref>Nijjer, Bakhshish Singh (1968). ''Panjāb under the sultāns, 1000–1526 A.D.'' Sterling Publishers [https://books.google.com/books?id=QaU5AQAAIAAJ&q=+parautha]</ref>

According to Banerji (2010), parathas are associated with Punjabi and North Indian cooking. The Punjabi method is to stuff parathas with a variety of stuffings. However, Banerji states, Mughals were also fond of parathas which gave raise to the Dhakai paratha, multilayered and flaky, taking its name from [[Dhaka]] in [[Bangladesh]].<ref>Banerji, Chitrita (2010). [https://books.google.com/books?id=c9lJnCpfEDoC&dq=punjabi+paratha+associate&pg=PT77 ''Eating India: Exploring the Food and Culture of the Land of Spices'']. Bloomsbury.</ref> O'Brien (2003) suggests that it is not correct to state that the Punjabi paratha was popularised in Delhi after the 1947 [[partition of India]], as the Punjabi item was prevalent in Delhi before then.<ref>O'Brien, Charmaine (2003). [https://books.google.com/books?id=xeSXAAAAQBAJ&dq=punjabi+parantha&pg=PT129 ''Flavours Of Delhi: A Food Lover's Guide'']. Penguin.</ref>

==Plain and stuffed varieties==

{{nutritionalvalue
| name = Paratha, whole wheat, commercially prepared, Frozen
| kcal = 327
| protein = 6.36 g
| fat = 13.20 g
| carbs = 45.36 g
| fiber = 9.6 g
| water = 33.5 g
| sugars = 4.15
| calcium_mg = 25
| iron_mg = 1.61
| magnesium_mg = 37
| phosphorus_mg = 120
| potassium_mg = 139
| sodium_mg = 452
| zinc_mg = 0.82
| manganese_mg =
| thiamin_mg = 0.11
| riboflavin_mg = 0.076
| niacin_mg = 1.830
| pantothenic_mg = 0
| vitB6_mg = 0.08
| folate_ug = 0
| vitE_mg = 1.35
| vitK_ug = 3.4
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/174076/nutrients Link to USDA Database entry]
}}

Parathas are one of the most popular [[leavening agent|unleavened]] flatbreads in the [[Indian subcontinent]], made with [[wheat]] dough from finely ground wholemeal ([[atta flour|atta]]) and/or white flour ([[Maida (flour)|maida]]), sometimes incorporating egg or [[ghee]]. Plain parathas are thicker and more substantial than [[chapati]]s/[[roti]]s because they have been layered by coating with ghee or oil and folded repeatedly, much like the method used for [[puff pastry]] or a [[laminated dough]] technique, and as a result have a flaky consistency. Stuffed parathas may include a wide variety of ingredients and be made with a variety of preparation styles, traditionally depending on region of origin, and may not use a folded dough techniques.

To achieve the [[laminated dough|layered dough]] for plain parathas, a number of different traditional techniques exist.<ref>{{cite book|url=https://books.google.com/books?id=Wgtdzu2GXh8C&q=paratha+indian+cuisine+popular&pg=PA130|title=Climbing the Mango Trees: A Memoir of a Childhood in India|first=Madhur|last=Jaffrey|date=18 December 2008|publisher=Knopf Doubleday Publishing Group|via=Google Books|isbn=9780307517692}}</ref> These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on a [[tava]] and/or shallow frying. Another method is to cut a circle of dough from the center to its circumference along its radius, oiling the dough and starting at the cut edge rolling so as to form a cone which is then squashed into a disc shape and rolled out. The method of oiling and repeatedly folding the dough as in western puff pastry also exists, and this is combined with folding patterns that give traditional geometrical shapes to the finished parathas. Parathas can be round, heptagonal, square, or triangular.{{fact|date=April 2023}}

Common stuffed varieties include mashed spiced potatoes ([[aloo paratha]]), [[dal]], cauliflower ([[gobi paratha]]), and minced lamb ([[Keema matar|keema]] paratha). Less common stuffing ingredients include mixed vegetables, green beans, carrots, other meats, [[leaf vegetable]]s, [[radish]]es, and [[paneer]]. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough. Some stuffed parathas are not layered, lacking in the flakiness of plain parathas, and instead resemble a filled pie squashed flat and shallow-fried, using two discs of dough sealed around the edges. Alternatively, they can be made by using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, they are gently flattened with the palm against the working surface before being rolled into a circle.{{fact|date=April 2023}}

== Serving ==

The paratha is an important part of a traditional breakfast and other meals on the Indian subcontinent. Often a paratha is eaten with butter, chutney, pickles, ketchup, [[yogurt]], or [[raita]] as condiments. Dishes often eaten with paratha are meat or vegetable [[Curry|curries]], fried egg, omelette, [[keema matar]], [[nihari]], [[jeera aloo]], and [[dal]]. Some roll a plain paratha into a tube and eat it with tea ([[tiffin]]), optionally dipping the paratha in the tea.{{fact|date=April 2023}}

== Types ==
[[File:Parathas being made.jpg|thumb|right|200px|Image showing parathas being made.]]
* [[Aloo paratha]] (stuffed with spicy boiled potato and onions mix).
* Chili parotha or mirchi paratha (incorporating small, spicy shredded pieces)
* [[Gobi paratha]] (stuffed with flavoured cauliflower)
* [[Mughlai paratha]] (a deep-fried stuffed paratha filled with egg and minced meat from Bangladesh and West Bengal of India)
* Murthal Paratha, deep-fried, [[Dhaba]]s of [[Haryana]] and specially at [[Murthal]] on [[Grand Trunk Road]] are famous for this<ref>{{cite web|url=http://www.tribuneindia.com/2004/20040327/windows/main1.htm|title=The Tribune - Magazine section - Windows|website=www.tribuneindia.com}}</ref><ref>{{cite news|url=http://www.thehindu.com/features/magazine/food-safari-in-search-of-murthal-ke-paranthe/article4364734.ece|title=Food Safari: In search of Murthal Paratha The Hindu newspaper, 2-Feb-2013|newspaper=The Hindu|date=2013-02-02|last1=Balasubramaniam|first1=Chitra}}</ref><ref>{{cite news|url=http://timesofindia.indiatimes.com/city/chandigarh/Highway-Bites-Dhabas-Vs-food-chains/articleshow/48843912.cms|title=Highway Bites: Dhabas Vs food chains - Times of India|website=[[The Times of India]] |date=6 September 2015 }}</ref>
* [[Pashti]]
* [[Roti prata]] (Singapore)
* [[Roti canai]] (Malaysia)
* Buss-up-shut (Trinidad; the name is [[Trinidadian Creole]] for "busted-up shirt", for the resemblance of the shreddy bread to ragged old clothes)

<gallery mode="packed">
File:Aloo Paratha with Butter from India.jpg|[[Punjabi cuisine|Punjabi]] Aloo Paratha served with Butter, from India
File:Mughlai Kheema Paratha.JPG|[[Mughlai Paratha]] from [[Kolkata, India]].
File:Dhakai Paratha with Bengal Gram.JPG|Dhakai Paratha from West Bengal, India
File:Alooparatha.jpg|Aloo paratha from northern India
File:Teaparatha.jpg|Paratha served with tea in a Pakistani Hotel
File:Paranthamumbai.jpg|Stuffed [[Bengali cuisine|Bengali]]-style paratha served in a restaurant in [[Mumbai]], [[India]]
File:Paratharoti.jpg|[[Trinidad and Tobago|Trinidadian]]-style roti paratha (buss-up shut)
File:Palatha, Myanmar.jpg|In [[Burmese cuisine|Myanmar]], paratha is commonly eaten as a dessert, sprinkled with sugar
File:Smash Paratha - Howrah 2014-04-14 0217.JPG|Petai Paratha (Smashed Paratha), a West Bengal variant served with light vegetable curry
File:Lachha-paratha.jpg|Lachha Paratha
File:Porotta and beef.jpg|Kerala style porotta and iracchi curry
</gallery>

== See also ==
{{div col|colwidth=15em}}
* [[Gali Paranthe Wali]]
* [[Roti canai]], a variant from Southeast Asia
* [[Scallion pancake]]
* [[Cōng yóu bǐng]], a similar Chinese flatbread stuffed with minced scallions
* [[Naan]]
* [[List of bread dishes]]
* [[List of Indian breads]]
{{div col end}}

== References ==
{{Reflist}}

{{Bangladeshi dishes}}
{{Indian Dishes}}
{{Indian bread}}
{{Cuisine of India}}
{{Pakistani dishes}}
{{Pakistani bread}}
{{Burmese cuisine}}
{{Flatbreads}}

[[Category:Balochi cuisine]]
[[Category:Bengali cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Bihari cuisine]]
[[Category:Burmese cuisine]]
[[Category:Flatbreads]]
[[Category:Pakistani breads]]
[[Category:Indian breads]]
[[Category:Indian cuisine]]
[[Category:Kashmiri cuisine]]
[[Category:Nepalese cuisine]]
[[Category:Pashtun cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Fijian cuisine]]
[[Category:Sindhi cuisine]]
[[Category:Trinidad and Tobago cuisine]]
[[Category:Unleavened breads]]
[[Category:Uttar Pradeshi cuisine]]
[[Category:Articles containing video clips]]
[[Category:Stuffed dishes]]
[[Category:South Indian cuisine]]
[[Category:Tamil cuisine]]
[[Category:Kerala cuisine]]
[[Category:Karnataka cuisine]]

Paratha - Revision history

IrmaBracy4216: quick refine content after review for accuracy

Ajay Kumar: Created a new article