Taking a stab at cooking curry? Make sure to complement your dish with a perfectly precious paratha.
Ahh, the paratha – if you don’t know what it is, it's your lucky day! Originally from India, this delicious flatbread is one of the most popular side dishes in the region. Whether dipped in a savory curry, stuffed with potatoes and eaten by itself, or paired with hot tea, this unleavened little piece of heaven is super easy to make and is sure to be a hit with gastronomically adventurous guests at your next party.
Types of Paratha
There are many types of paratha – each region in India practically has its own variation of the dish. Add to that spinoffs from other countries like Pakistan and Singapore, and you have a smorgasbord of delicious bread to choose from. The aloo paratha, for one, is a version made by stuffing the dough with a blend of mashed potatoes and herbs. The gobhi paratha, on the other hand, is stuffed with cauliflower and spices – perfect for vegetarians looking for a new and exciting dish. Thinking of something more savory? Try the roti prata – a dish originally from Singapore and one of the most delicious meals in the world.Make your own
Making paratha is seriously easy – choosing which dish to pair it with is probably harder! All you need is 2 cups of wheat flour, a pinch of salt, a cup of water and 2 tablespoons of ghee or clarified butter. Mix the ingredients together – adding the water a little at a time as you knead until a nice little ball of dough is formed. Divide the dough into six or eight pieces, depending on how big you want your parathas to be. Flatten each piece with a rolling pin to roughly the thickness of a tortilla. Now it’s time to fry! All you need to do is heat a griddle or cast iron skillet with a little bit of oil, fry the paratha one at a time until golden brown spots appear on each side, and voila!
Looking for recipe ideas to chow down your creation with? Replace the rice with the paratha on this Ground Beef Curry
dish or pair with this Indian-Style Curry Chicken
and you’re golden.