Pakistan Speciality Dish

Speciality Dish - Pakistan

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Did you know that in Karachi you can find as many as 100 varieties of paratha?

Whilst Roti and Naan are probably the most widely eaten flat breads in Pakistan and India, Paratha is also popular. It is often eaten for breakfast and as an accompaniment to all meals.

The main difference between roti and Paratha is that roti is made with flour and water whereas Paratha usually incorporates ghee or oil. The dough is rolled out and brushed with ghee or oil then folded gaian, brushed with more ghee and folded again. This is then rolled out to a circle and cooked on a buttered griddle. The heat makes the layers of dough puff up slightly, resulting in a more flaky texture.

They can be flavoured with different herbs and spices, rolled, stuffed or just eaten as an accompaniment to meat, poultry, fish and vegetable dishes and make an exceptional addition/replacement to rice.

Below is a small selection of Paratha recipes. 

Happy Cooking !

Beetroot Paratha    Veg   HT  ACC   Pakistani  60mins

Coriander Paratha    Veg  HT   ACC   Pakistani  60mins

Plain Butter Paratha    Veg   HT   ACC   Pakistani 60mins

Allo ka Paratha     Veg  HT   ACC   Pakistani    65mins

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