Parathas are one of the many kinds of Indian flatbreads. They are made with whole wheat flour and the dough is usually enriched with a little ghee and salt. They are also called flaky or layered breads, because they are brushed with ghee and folded several times before being rolled out and pan-fried.
Parathas can be stuffed with a variety of ingredients such as herbs, spices, cooked vegetables, chopped greens and dhals. There are several ways to stuff a paratha: you can mix the ingredients with the dough (which works especially well with chopped greens), or you can fill the rolled-out breads. The dough should be medium consistency, not too soft but easy to knead. The filling has to be fairly dry, void of moisture; otherwise, it makes the bread soggy and the filling can leak. They take a little practice to master, but the result is worth it.
Serve them with soup or dhal for a light meal, or with grains, vegetables and chutney for a full meal.
© 1999, 2021 Maharishi AyurVeda Products International, Inc. (MAPI). All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. See additional information.
