Indian subcontinent native flatbread is called a paratha. Sanskrit is the source language of the Hindi word paratha. Parathas began in Peshawar and quickly spread throughout the Indian subcontinent. People would just purchase this bread early in the morning as they left for work in Peshawar, where it first appeared as a filling breakfast. Later, parathas acquired popularity throughout the rest of India and Punjab, where people made their own variations of the Peshawari paratha. When he argues that parathas were popular with the nobles and aristocracy in Punjab, Nijjar (1968) mentions earlier allusions to paratha in his work Panjb under the Sultans, 1000–1526 AD. An essential component of an Indian subcontinental breakfast is the paratha. Ghee is traditionally used, however, oil can also be utilised. For health reasons, some folks might even bake it in the oven. Dollop after dollop of white butter is typically consumed on top of the paratha. Curd, fried eggs, omelettes, mutton kheema (ground mutton cooked with veggies and spices), nihari (a lamb dish), jeera aloo (potatoes lightly fried with cumin seeds), daal, and raita are all excellent side dishes to serve with paratha for breakfast. It could be filled with qeema, potatoes, paneer, onions, or hot peppers.
The production of Lachha Paratha (Laccha Paratha), a multi-layered shallow-fried Indian flatbread, is a prime example of culinary art and demonstrates how one can create delectable and alluring food from basic, unimpressive components by just using a novel technique. In the Malabar region of Kerala, this layered paratha is also known as Kerala parotta. A tasty flatbread recipe called garlic paratha can be eaten for every meal of the day. This recipe is quite simple to make and has a fantastic garlic flavour. This paratha recipe, which calls for a small number of ingredients like all-purpose flour, garlic cloves, coriander leaves, and ghee, can be served with both vegetarian and non-vegetarian main meals.
Ingredients
1. 3 cup wheat flour/atta
2. 1 tsp garlic paste
3. 2 tbsp oil
4. 1 tsp salt
5. 1 cup hot water
6. warm water to knead
7. 3 tbsp butter (melted)
8. 4 clove garlic (finely chopped)
9. 2 chilli (finely chopped)
10. 2 tbsp coriander (finely chopped)
11. wheat flour/atta (to dust)
12. oil for roasting
Method
1. First, combine 3 cups of wheat flour, 1 teaspoon of garlic paste, 2 tablespoons of oil, and 1 teaspoon of salt in a large mixing bowl.
2. Make careful to thoroughly blend everything by mixing.
3. Add 1 cup of hot, heated water now, and stir with a spoon.
4. Wait for 5 mins while making sure the wheat flour becomes moist.
5. When necessary, add warm water and continue to knead the soft, smooth dough.
6. First, squeeze a dough ball that is about that size, roll it, and flatten it. Dust with some wheat flour as well.
7. It may roll it into a thin circle similar to a chapati. Roll out as thinly as you can.
8. Garlic butter should be brushed on the chapati before wheat flour is added. This aids in obtaining flaky layers.
9. Now begin folding with your fingers to make pleats.
10. The pleated dough should now be rolled up like a swiss roll.
11. Moreover, firmly secure the end by pressing.
12. Dust the rolled-up ball with some wheat flour. then begin rolling to a thin thickness. Rolling too thin will prevent you from enjoying the layers.