By Rittwik Naskar
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Paratha is a shallow fried flatbread that is well liked by Indians across regions. Here are 7 popular varieties of Paratha in the country
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Kerala's Malabar Parotta comprises of maida and baking soda for this soft and fluffy parotta making it the perfect carrier for curries and meats
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Tamil Nadu's Veechu Parotta is a multilayered, square shaped parotta. The dough is rolled out, folded into a parcel, then rolled out again in the shape of a square.
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Trikon Paratha is made by folding the dough in on itself in a triangular shape before rolling it out creating this layered paratha.
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Dough balls shaped into ropes are bound together like cinnamon rolls and then rolled out to create this soft yet flaky and layered paratha.
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Dhakai paratha is a round, flaky, paratha similar to the size of a Bhatura, but not soft and chewy like one, found in melas or fairs in Bengal.
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Malabar Parotta steamed in banana leaves with meat curries, allows the Parotta to soak up the flavours and turn soft and spongy.
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Bengal's Petai Parathas are made from maida, cooked on a tawa, then beaten up, torn apart into bite sized pieces that has a chewy texture.
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