History and Popularity
The Parantha is an important part of a traditional Pakistani, Punjabi Indian or Bangladeshi breakfast. It is claimed by some to have originated in Punjab. Some others claim it originated in Kashmir (now divided between Pakistan and India). However, it can be encountered in many parts of southern Asia. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Sides which go very well with parantha are curd, fried egg, omelette, Qeema (Ground beef cooked with vegetable and spices), Nihari (a beef dish), jeera aloo (potatoes light fried with cumin seeds), daal from previous night,tea and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers.
Some sources claim that Parantha originated from ancient Vedic times. The word paratha originated from the Vedic Sanskrit word पुरोढाशम् (pu-ro-dhaa-sham) (purodhasha). Purodhasha's are offered to the fire god during Yajna, Yagna or Homa ceremonies. Vedic purodhashas are usually stuffed with ingredients like powdered lentils and chopped vegetables.
The Gali Paranthe Wali ("bylane of Paratha") at Chandni Chowk in Old Delhi was established in 1870s, with shops like Pandit Gaya Prasad Shiv Charan Paranthewala shop, established in 1872
The southern Indian version is called Parotta.
Pakistani / Indian immigrants took this dish to Malaysia, Mauritius (where it is known as farata), and Singapore, resulting in variations such as roti canai and roti prata. In Myanmar (Burma), where it is known as palata, it is eaten with curries or cooked with either egg or mutton, or as a dessert with white sugar. Htat ta ya ("a hundred layers") is a fried, flaky multi-layered paratha with either sugar or boiled peas (pè byouk).
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