Search results
Results from the WOW.Com Content Network
Paratha (Hindustani pronunciation [pəˈɾaːnʈʰə], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname ...
Aloo paratha (lit. ' potato paratha ') is a paratha (flat bread dish) stuffed with potato filling native to the South Asian subcontinent. [2] [3] It is traditionally eaten for breakfast. [2] [4] It is made using unleavened dough rolled with a mixture of mashed potato and spices (amchur, garam masala) which is cooked on a hot tawa with butter or ...
A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল [1]) is a street-food dish originating from Kolkata, West Bengal, India. [2] In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.
Paratha is enjoyed with almost any accompaniment. As with other rotis, it is commonly eaten with curries and stews. It is also traditionally eaten with fried eggs or egg dishes and a cup of tea. In Trinidad, parathas are colloquially called "buss-up shut" ("busted-up shirt") because the roti resembles a tattered and torn-up shirt. Puri
Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Gujarat, breads are also made from grains like jowar (Sorghum bicolor), ragi (Eleusine coracana), rice and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra.
Aloo paratha (lit. "potato paratha") is a bread dish from the Indian subcontinent. [4] It is a breakfast dish originated from the Punjab region. [5] The recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of India as well as the eastern regions of Pakistan.
In Odisha, it is a popular breakfast and is also called chhatua. Though there are many different ways to prepare chhatua, it is generally mixed with ripe bananas, cottage cheese (chenna), yogurt or milk. Satui made from ground barley can also be mixed with salt and turmeric and rolled into balls. Alternatively, millet and corn grains are used. [5]
Punjabi aloo paratha served with butter Chandigarh , the capital of Punjab and Haryana is a city of 20th-century origin with a cosmopolitan food culture mainly involving North Indian cuisine. People enjoy home-made recipes such as paratha , especially at breakfast, and other Punjabi foods like roti which is made from wheat , sweetcorn , or ...