Native to the ancient culinary traditions of South Asia, the paratha is found in a number of forms across India, Pakistan, Nepal, Sri Lanka and Bangladesh. With ancient trade routes, colonization and the resulting migration of the natives of South Asia, the Paratha culinary has travelled and evolved in regions across the globe. From the Sub-continent to Africa, South-East Asia and all the way to the Caribbean Islands. The meetha paratha is the same as any paratha, but, it comes with the addition of sugar to it.
You can also make other parathas like egg paratha, aloo ka paratha and mooli ka paratha.
- Ingredients
- Dough
- Oil
- Sugar
Steps to follow:
- Take a ball of dough
- Flatten it with the rolling pin
- Spread some oil or ghee on it
- Make a square shape by folding it
- Heat the pan and put it on that
- Cook it on low flame
For round shape:
- Take a ball of dough
- Flatten it with the rolling pin
- Spread some oil or ghee on it
- Fold it into many layers
- Then give it a round shape
- Flatten it again
- Then cook it on low flame
For meetha (sweet) paratha:
- Take a ball of dough
- Flatten it with the help of rolling pin
- Spread some sugar on it
- Fold it to give a square shape
- Then cook it on a low flame
Servings:
Serve these parathas with tea, pickle, or any other dish
Protips:
Cook on low flame to make it crispy.
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