![]() ![]() ![]() The word paratha is derived from Sanskrit (S. ![]() ![]() Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi ( Punjabi), porota (in Bengali), paratha (in Odia, Urdu, Hindi), porotta (in Malayalam, Tamil), palata ( pronounced in Myanmar), porotha (in Assamese), forota (in Sylheti), farata (in Mauritius and the Maldives), prata (in Southeast Asia), paratha, buss-up shut, oil roti (in the Anglophone Caribbean) and Roti Canai in Malaysia. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Goa Taco, a madcap Indian-Mexican mashup with locations in New York and Santa Barbara, California, takes the idea one step further, using paratha as a base for tacos filled with paneer, chile-braised lamb shoulder or chorizo.Paratha ( pronounced ) is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. Paratha also becomes a wrap for kati rolls, burrito-like snacks filled with spiced meat or vegetables and sausages, best eaten on the street while hot from the grill. At Kababish, a North Indian kebab shack in the Bangladeshi corridor of Jackson Heights, Queens, you can get a personal-pizza-sized keema paratha stuffed with spiced ground chicken. With its laminated texture and richer flavor, paratha is more of a standalone food than roti, and is sometimes even stuffed with spiced mashed potato (aloo paratha) or other fillings. A great one should flake and crackle like a well-baked croissant, and the layers should be thin, delicate and not too greasy. Paratha is made from roti dough that’s pounded especially thin, painted with oil or ghee and then folded or rolled into flaky layers. If roti is India’s daily bread, paratha is its special treat. ![]()
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