The first-time people hear about parota, they are often surprised. They have no idea of its history or origins. This is mainly because the meaning of the word “parotha” is not immediately apparent. However, given a little bit of context, it can be much easier to understand what parotha means.
Origin of Parotha
A flatbread called a parotha comes from the Indian subcontinent. Typically, ghee, water, and wheat flour are used to make it (clarified butter). Before cooking on a heated griddle, the dough is kneaded and smoothed out into a thin flatbread.
First Appearance
The Punjab region of the Indian subcontinent is supposed to be where the paratha first appeared. The Sanskrit word "parotha," which means "flatbread," is whence the word "paratha" originates. The parotha, which is still a favorite dish in Pakistan and India, was historically eaten with curries or dals.
There are numerous varieties of parotha, and the dough can be spiced up or filled with meats or veggies. The parotha is a delightful and adaptable meal that may be eaten in a variety of ways.
Recipe of making
Kerala parotha is a well-known flatbread from the Indian state of Kerala. Maida flour, salt, and ghee or oil are used in its preparation. After a thorough kneading, the dough is flattened out into a thin circle. Then it is fried on a griddle or tava.
Story of Malabar Region
Kerala paratha is descended from the North Indian paratha, which the Moplahs, a Muslim group from the Malabar region, brought to Kerala. Kerala was colonized by the Moplahs in the 18th century. They carried their culinary customs with them, which are today an essential component of Kerala cuisine.
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Kerala paratha is typically served with chutney, pickle, or curry as a side dish. In addition to being served at weddings and other special occasions, it is a well-liked breakfast option.
In India, there are several different varieties of paratha, with whole wheat paratha being the most common. Another popular paratha is one made of rice.
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