Paratha

Paratha (IPA: [pəˈɾaːʈʰaː, pəˈɾãːʈʰaː], also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti canai), and the Caribbean (where it is known as buss-up-shut).

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 eaten as the central component of a meal, with various accompaniments, often including dahi and pickle. Paratha is eaten for any meal; for breakfast, it is commonly paired with tea. Some types of paratha are made with spiraling layers, such as lachha paratha. Stuffed parathas include aloo paratha, using potatoes; gobhi paratha, using cauliflower; mooli paratha, using radish; methi paratha, using fenugreek leaves, and keema paratha, using minced meat. Paratha is also used for wraps, including the kathi roll and paratha roll.