The Paratha Parade

Dr. Kaviraj Khialani

4 years ago

Rolled with passion; Stuffed with compassion

Indian breads, as we know, are popular not only in our kitchens and restaurants but across the world. There are a number of ways in which these breads have been altered & modified to suit the needs of a number of guests every single day in the food service industry. The story of parathas dates back to a time when the development of Indian bread was on a fast pace and the concept of making them more wholesome and filling in nature adding value to its composition and content became a way of life for many foodies across the globe.

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Paratha is well defined and fits into the accompaniment category of our Indian menus and includes simple yet popular ingredients from preparing a dough using water with whole wheat flour, maida, salt, oil or ghee, a few select Indian spices; the fillings or stuffing’s start from the all-time favourite aloo to the exotic mushroom, cheese & chicken keema parathas, dal ke parathey to sattu ka paratha, soya bean ke atta ka paratha, bajra and ragi varieties, etc. to make them more nutri dense.

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Innovation & creativity has left no stone unturned and we see people including almost anything that can sit in between that paratha dough getting itself rolled out being cooked on both sides on a tava or a hot griddle to a nice golden brown color, a topping of white butter is a must of paratha lovers and the sides include a bowl of fresh curd or a boondi raita/ mix-veg raita, some select choice of pickle from aam ka achaar to the mix veg to shalgam and more, papad is also one of the needs of many parathas to go along.

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Here are a few simple- easy to make parathas for our readers: