A paratha is a flatbread that originated in the north of the Indian Subcontinent. Parathas originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. The paratha is stuffed unleavened bread with various fillings that could be added according to your choice. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. There are number of varieties of parathas – Plain paratha with no stuffing but smeared with butter and ghee, Aloo paratha -popular variety with stuffed potato with little or no spice, gobi paratha -stuffed with cauliflower, methi paratha – flour mixed with fenugreek and cumin powder, cabbage paratha – stuffed with cabbage, mixed vegetable paratha, laccha paratha – contains few layers inside and round or triangle in shape, palak paratha, raddish or mooli paratha, tomato paratha and there are few non vegetarian parathas that are popular too.
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