Golden-brown in color, flaky and layered, paratha is a type of Indian bread that is typically consumed for breakfast. The name comes from a combination of words parat and atta (flour), referring to the cooked, layered dough. It consists of whole wheat flour that is baked in ghee (Indian clarified butter) and comes in round, triangular, square, or heptagonal shapes.
Parathas are often stuffed with ingredients such as boiled potatoes, cauliflower, garlic, ginger, chili, paneer, or radish. They are sometimes accompanied by pickles, yogurt, homemade chutneys, or meat and vegetable curries. In Punjab, paratha is traditionally paired with lassi, a popular yogurt-based drink.
VARIATIONS OF Paratha
Halwa poori is a traditional and Indian breakfast that features semolina pudding or halwa and a soft fried dough called poori. Halwa is typically made with a mixture of fried semolina and sugar syrup, which is then combined with nuts such as pistachios and almonds.
The sweet dish is flavored with aromatics like green cardamom pods, kewra essence, and cloves, and it is usually enhanced with yellow or orange food coloring for a more vibrant dish. Poori is a soft and fluffy fried bread consisting of a dough made with flour, water, salt, and oil.
Siri paya is a traditional stew made with the head and feet of an animal (typically goat, cow, or lamb), called siri and paya in Urdu, respectively. The animal’s head and feet are first stir-fried with onions, ginger garlic paste, and spices such as turmeric powder, red chili powder, cumin seed powder, cinnamon, cloves, and cardamom.
The dish is then flavored with a spicy yogurt mixture and garam masala powder, covered with water, and simmered until the meat is thoroughly cooked. This rich stew is typically topped with fresh green chilis, coriander leaves, and ginger. It is usually served hot with lemon wedges and naan or roti on the side.
Nihari is a popular meat-based dish originating from Old Delhi. When Pakistan gained independence in 1947, numerous immigrants from Delhi settled in Karachi, where they established their own restaurants, so nihar is also associated with Pakistani cuisine.
The dish consists of slowly cooked meat such as beef shanks, mutton, or chicken. The meat is cooked together with stock and numerous spices such as cumin, cloves, garam masala, and cardamom in big vessels which are sealed with dough. It takes anywhere from six to eight hours for nihari to be cooked properly, and it is traditionally consumed for breakfast, since the name of the dish is derived from the Arabic word nahar, meaning morning.
MOST ICONIC Nihari
View moreComing from the northern Pakistani territory of Gilgit-Baltistan, phitti is a traditional bread made primarily with whole-wheat flour, sourdough, and water. The dough is typically rolled out into a thick round loaf that is then baked into a nicely colored bread with a crispy crust on the outside and a soft interior.
Traditionally, the bread is baked in a cast-iron skillet which is embedded in hot coals and ashes in a hearth, but nowadays, it is often oven-baked. Phitti can also be optionally enriched with milk, eggs, oil, or butter for added flavor and a more filling dish.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.