 | Dulhan paratha was nominated for deletion. The discussion was closed on 31 January 2024 with a consensus to merge. Its contents were merged into Paratha. The original page is now a redirect to this page. For the contribution history and old versions of the redirected article, please see its history; for its talk page, see here. |
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Pics
editMaybe I should click some myself and add!! However, I am not clear about the copyright things: of course, I 'm open to GFDLing my snaps. Buntygill 12:23, 19 July 2006 (UTC)
Merging
editI suggest merging Roti canai and Roti prata since they're almost the same thing. But don't merge into Paratha, because the Malayan variety is distinct enough for its own article. Clayoquot Sound 04:55, 2 September 2006 (UTC)
- roti canai/prata is not the same as this article paratha. It is however the Malayan adaptation and the exact same as Parotta 116.87.59.58 (talk) 09:07, 26 July 2024 (UTC)
Unsourced material
editI removed a dormant fact that has been requesting a reference since September 2007. If nobody has found one thus far, it requires deletion. If anybody can find a reference, feel free to reinstate one with it. I have also added a citation needed marker to the section on Western consumption and time management. Please add a reference in here too or it will have to be removed. —Preceding unsigned comment added by 86.148.228.131 (talk) 23:19, 15 April 2009 (UTC)
hello
editwell I find the following line a bit dumb.
The paratha was first conceived in the ancient Punjab region, but soon became popular all over India (and even current Pakistan),
"and even current Pakistan"? well duh, it hasn;t been long since pakistan seprated from india. surely it should be obvious that they will have siomilar food 170.115.248.20 (talk) 21:04, 23 June 2010 (UTC)
Saving a portion of erased text in case can incorporate it somewhere
editand the peda (ball of kneaded dough) flattened into a circle, the stuffing is kept in the middle, and the flatbread is closed around the stuffing like an envelope. The latter two also vary in that they have discernible soft layers, with one "opening" to the crispier shell layers. RPSM (talk) 16:43, 22 July 2015 (UTC)
The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha.[1]
The layering is achieved by the oil separating thin layers of dough that do not contain any oil at all. I have erased this for clarity. RPSM (talk) 17:06, 22 July 2015 (UTC)
The article reads:
History and popularity The paratha is an important part of a traditional South Asian breakfast. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Side dishes which go very well with paratha are curd, fried egg, omelette, qeema (ground mutton cooked with vegetables and spices), nihari (a lamb dish), jeera aloo (potatoes lightly fried with cumin seeds), daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers.
Comment:
Wheat as a staple is predominantly in the North of India. What is eaten in the south is not a Paratha but a Parotta. - These are made with maida which is refined all purpose flour that discards wheatgerm and bran and retains only the endosperm which is mainly starch. Doctors warn that a diet that is based on this as a staple carries a risk of heart disease.
According to this article: The Hindu Parottas loaded with danger say docs it carries a risk of heart disease, and traditional south Indian staples such as Dosa idli are healthier. RPSM (talk) 15:47, 23 July 2015 (UTC)
References