Paratha

{{short description|Flatbread from South Asia}} {{For|the South Indian version|South Indian parotta}} {{Distinguish|Maratha}} {{good article}} {{Use dmy dates|date=April 2023}} {{Infobox food | name = Paratha | image = Triangle paratha (cropped).JPG | image_alt = A triangular flatbread that is brown with some darker spots, served next to yoghurt | caption = Plain paratha | alternate_name = {{bulleted list| |Parotta (South India) |Porota (Bengal) |Buss-up-shut (Caribbean) |Farata (Mauritius) |Palata (Myanmar) |Godamba roti (Nepal)}} | type = Flatbread | region = Northern Indian Subcontinent | national_cuisine = India, Bangladesh, Pakistan, Sri Lanka, Maldives, Mauritius, Trinidad and Tobago, Myanmar, Malaysia | creator = | course = Breakfast or other meal | served = | main_ingredient = Atta (or maida), ghee (or oil), water, salt | minor_ingredient = Various stuffings (such as potato, cauliflower, or radish) | variations = Mughlai paratha, Dhakai paratha, kathi roll, paratha roll | similar_dish = Chapati, thepla | calories = | other = }}

'''Paratha''' ({{IPA|hns|pəˈɾaːʈʰaː, pəˈɾãːʈʰaː|ipa}}, also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti canai), and the Caribbean (where it is known as buss-up-shut).

Although paratha is sometimes said to have originated in Punjabi cuisine, it may have evolved from similar flatbreads from regions connected to India via the Silk Road. Possible origins include the Persian flatbread {{lang|fa-Latn|waraki}} or from breads introduced by Arabs in India. Sanskrit recipes for versions of paratha appeared in the 12th century. The popularity of paratha increased during the Mughal Empire, which introduced it across the region. During the British imperial era, indentured workers from India introduced paratha to Southeast Asia, the Caribbean, and Mauritius. In India, several versions of paratha were popularised after the 1947 partition.

Paratha is eaten as the central component of a meal, with various accompaniments, often including dahi and pickle. Paratha is eaten for any meal; for breakfast, it is commonly paired with tea. Some types of paratha are made with spiraling layers, such as lachha paratha. Stuffed parathas include aloo paratha, using potatoes; gobhi paratha, using cauliflower; mooli paratha, using radish; methi paratha, using fenugreek leaves, and keema paratha, using minced meat. Paratha is also used for wraps, including the kathi roll and paratha roll.

== Names == The word ''paratha'' is from Hindi,<ref>{{Cite book |last=Ayto |first=John |url=http://www.oxfordreference.com/display/10.1093/acref/9780199640249.001.0001/acref-9780199640249-e-886 |url-access=subscription |title=The Diner's Dictionary |chapter=Paratha |date=2012-01-01 |publisher=Oxford University Press |isbn=978-0-19-964024-9 |edition=2 |language=en |doi=10.1093/acref/9780199640249.001.0001}}</ref> derived from the word {{lang|hi-Latn|para}}, meaning 'layer'.{{sfn|Pant|2013|p=30}} In Indian English, the bread is always referred to by the specific term ''paratha'', rather than ''bread''.{{sfn|Davydova|2011|p=38}}

The word for paratha differs across India.<ref name="Maitra Chakraborty" /> Alternative spellings include ''parantha'', ''prantha'',{{sfn|Banerji|2008|p=119}} ''parata'',<ref name="Davidson & Jaine" /> ''prata'', and ''parotta''.<ref name="Groundwater">{{Cite news |last=Groundwater |first=Ben |date=11 August 2025 |title=Many cuisines have a version of flatbread, but this might be the best |url=https://www.smh.com.au/traveller/inspiration/many-cuisines-have-a-version-of-flatbread-but-this-might-be-the-best-20250801-p5mjiv.html |access-date=25 February 2026 |work=The Sydney Morning Herald}}</ref> It is spelled as {{lang|my-Latn|palata}} ({{IPA|my|pəlàtà|pron}}) in Myanmar{{sfn|Cummings|2000|p=[https://archive.org/details/lonelyplanetmyan00joec/page/218 218]}} and {{lang|mfe|farata}} in Mauritius.{{sfn|Boswell|2019|p=35}} In the Gulf countries, as well as in East Africa, the breads referred to as chapati are more similar to a paratha.{{sfnm|1a1=Rubel|1y=2011|1p=[https://archive.org/details/breadglobalhisto0000rube/page/143 143]|2a1=Al-Habsi|2a2=Al-Khusaibi|2a3=Rahman|2y=2019|2p=42}}

== Preparation == thumb|alt=A thick circle of dough is folded around a filling of dal and herbs.|Stuffed parathas are made by placing a filling into dough before rolling it out. Like most Indian breads, paratha is wheat-based and unleavened.{{sfn|Pant|2010|p=[https://archive.org/details/indiacookbook0000pant/page/590 590]}} The dough is made of atta (whole wheat flour), water, and salt, which is covered in ghee.{{sfnm|1a1=Sidhu|1a2=Seibel|1a3=Meyer|1y=1990|1pp=337–338|2a1=Parimala|2a2=Sudha|2y=2015|2p=74}} Oil may be used instead of ghee, and white flour (maida) may be used instead of whole wheat;<ref name="Carman">{{Cite news |last=Carman |first=Tim |date=19 March 2020 |title=The 10 best breads in the world |url=https://www.washingtonpost.com/graphics/2020/voraciously/10-best-breads-in-the-world/?itid=sr_5_b37c764a-9614-4472-8089-2fdf539d273c |access-date=25 February 2026 |work=The Washington Post}}</ref> maida is used for more tender, flaky parathas.<ref name="El-Waylly">{{Cite web |last=El-Waylly |first=Sohla |author-link=Sohla El-Waylly |date=8 December 2025 |title=Paratha (Flaky South Asian Flatbread) Recipe |url=https://www.seriouseats.com/paratha-flaky-south-asian-flatbread |access-date=25 February 2026 |website=Serious Eats}}</ref> Vegetables, herbs, and spices may be added;{{sfn|Sengupta|2012|p=80}} ajowan is a commonly used spice in plain paratha.{{sfnm|1a1=Malhotra|1y=2012|1p=124|2a1=Kohli|2y=2024|2p=61}}

The common wheat, the dominant species of wheat in the northern Indian subcontinent, results in the light, spongy texture of North Indian breads such as paratha.{{sfn|Fuller|2006|p=24}} The flour used in paratha is typically of low extraction, although high-extraction flour is sometimes used.{{sfn|Qarooni|1996|p=22}} It may also use resultant atta, the coarse byproduct of sifting atta.{{sfn|Haridas Rao|Sai Manohar|2003|p=1034}} In commercial preparations, potato flakes may be used as a binding agent.{{sfn|Chauhan|Islam|Imran|Ikram|2023|p=5776}}

[[File:Cooking paratha in old Dhaka (cropped).jpg|thumb|alt=Seven circles of dough are browning atop a large, convex griddle, and the cook is moving them using a spatula, preparing them as street food.|Paratha is shallow fried on a tava.]] The dough is kneaded by hand.{{sfn|Hegde|Nair|Chandran|Irshad|2018|p=20}} It is rolled out with oil or ghee, then folded.{{sfn|Parimala|Sudha|2015|p=70}} This process of lamination is performed two or more times. This usually forms a triangle with four to six layers;{{sfn|Indrani|Swetha|Soumya|Rajiv|2011|p=719}} it may also be folded into a circle or square.{{sfn|Banerji|2008|p=119}} Stuffed versions of paratha are instead made by shaping the dough into balls and placing a filling inside before rolling them out.{{sfn|Ananthanarayan|Dubey|Muley|Singhal|2019|p=135}} Paratha may be rolled out using a dough sheeting machine that may produce thousands of parathas per hour.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=143}}

Both plain and stuffed parathas are shallow fried on a tava, a type of iron griddle,{{sfnm|1a1=Beranbaum|1y=2003|1p=232|2a1=Ananthanarayan|2a2=Dubey|2a3=Muley|2a4=Singhal|2y=2019|2p=130}} until browned,<ref name="Carman" /> with or without additional ghee.<ref name="Groundwater" /> Sometimes, particularly among street vendors, paratha is fried in a shallow pan filled with oil, thus containing more fat than a paratha cooked on a tawa.<ref>{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=16 August 2013 |title=Rude Food: fear of frying |url=https://www.hindustantimes.com/brunch/rude-food-fear-of-frying/story-eSXMXnuzPFR5Ob4ISByU5I.html |access-date=25 February 2026 |work=Hindustan Times}}</ref> Some versions are instead baked.{{sfn|Haridas Rao|Sai Manohar|2003|p=1034}} Paratha may be brushed with ghee after serving.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=21}}

While frying, paratha forms distinct layers.<ref name="Davidson & Jaine">{{Cite book |last1=Davidson |first1=Alan |author-link1=Alan Davidson (food writer) |last2=Jaine |first2=Tom |url=http://www.oxfordreference.com/display/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-1772 |url-access=subscription |title=The Oxford Companion to Food |chapter=Parata |date=2014-01-01 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |doi=10.1093/acref/9780199677337.001.0001}}</ref> The lamination of the dough results in a soft, flaky flatbread.{{sfn|Beranbaum|2003|p=232}} Its lamination process and layered texture are much like a puff pastry,{{sfnm|1a1=Rubel|1y=2011|1p=[https://archive.org/details/breadglobalhisto0000rube/page/143 143]|2a1=Pant|2y=2013|2p=30}} but it does not rise as a puff pastry does.<ref name="Carman" /> Frying (rather than baking) results in a slightly crispy outside,{{sfnm|1a1=Beranbaum|1y=2003|1p=232|2a1=Banerji|2a2=Ananthanarayan|2a3=Lele|2y=2020|2p=43}} and, in the absence of leavening, the formation of steam is responsible for the separation of crust and crumb.{{sfn|Sidhu|Seibel|Meyer|1990|p=338}}

Paratha is similar to chapati, with the only difference in physical composition being the use of oil,{{sfn|Banerji|Ananthanarayan|Lele|2020|p=93}} while paratha also has multiple layers.{{sfn|Platel|2020|p=88}} Paratha is slightly thicker{{sfn|Mir|Shah|2019|p=93}} and denser,<ref name="Tan" /> with a more prominent crumb.{{sfn|Haridas Rao|Sai Manohar|2003|p=1033}} The starch properties of the two breads differ as paratha has fat in its crumb as well as fat coverage that causes more thorough heat transfer. Paratha has starch granules in its crumb that are deformed and shrunken compared to those of chapati.{{sfnm|1a1=Sidhu|1a2=Seibel|1a3=Meyer|1y=1990|1p=338|2a1=Mir|2a2=Shah|2y=2019|2p=93}} The Gujarati bread thepla resembles a cross between paratha and roti.{{sfn|Pant|2013|p=32}}

Paratha is the same size as chapati;{{sfn|Rubel|2011|p=[https://archive.org/details/breadglobalhisto0000rube/page/143 143]}} a single paratha weighs about {{convert|140|g|oz}}.<ref name="Bender">{{Cite book |last=Bender |first=David A. |author-link=David A. Bender |url=http://www.oxfordreference.com/display/10.1093/acref/9780191752391.001.0001/acref-9780191752391-e-4006 |url-access=subscription |title=A Dictionary of Food and Nutrition |chapter=Paratha |date=2014-01-01 |publisher=Oxford University Press |isbn=978-0-19-175239-1 |edition=4 |doi=10.1093/acref/9780191752391.001.0001}}</ref> Both plain and stuffed parathas are about {{Convert|15|cm|in}} in diameter and 3 mm thick, with plain parathas sometimes ranging to as thin as 2.5 mm.{{sfn|Banerji|Ananthanarayan|Lele|2020|pp=5–6}} Paratha has a sturdy texture, enabling it to be served with thick foods.<ref name="Tan" /> Stuffed paratha has a softer texture than plain paratha.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=43}}

Paratha is eaten quickly; a study in the journal ''Appetite'' found that it took about 9 minutes to eat a 250-calorie serving.{{sfn|Pai|Ghugre|Udipi|2005|p=266}} According to a 2020 study in Delhi, the median portion size of paratha is 60 grams, averaging 1 paratha for women and 2 parathas for men.{{sfn|Sharma|Chadha|2010|pp=189–190}} According to a 2013 study in the United Kingdom, the mean portion size is 121 grams for children and 100 grams for adults.{{sfn|Khokhar|Ashkanani|Garduño-Diaz|Husain|2013|p=438}}

== Varieties == Paratha exists in both plain and stuffed varieties.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=130}} Dozens of varieties are commonly consumed.{{sfn|Rubel|2011|p=[https://archive.org/details/breadglobalhisto0000rube/page/143 143]}} Regional variations differ based on cooking method or filling.<ref name="Groundwater" />

=== Plain varieties === {{Multiple image |image1=Lachha parantha in making.jpg|alt1=Several spirals of tightly wrapped dough in a pan. |image2=Laccha Paratha.JPG|alt2=A round flatbread with flaky layers that come apart. |footer=Lachha paratha has circular spiraling layers. }} India has two categories of paratha: North Indian paratha, made from atta, and South Indian parotta, made from maida.{{sfn|Prasada Rao|Hemalatha|2014|p=287}}<ref name="Tan" /> Both are similarly flaky and layered, but the South Indian version achieves this texture through repeated stretching and coiling rather than rolling and folding.{{sfn|Kohli|2024|p=61}}<ref name="Tan">{{Cite web |last=Tan |first=Alethea |date=August 21, 2019 |title=Beginner's Guide to Indian Breads: 9 Types to Start With |url=https://guide.michelin.com/tw/en/article/dining-out/guide-to-indian-breads-2019 |access-date=1 February 2026 |work=Michelin Guide}}</ref>

Some versions of paratha have spiraling layers, forming a circle or square.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=5}} Lachha paratha ({{lit|layered paratha}}) is a kind of North Indian paratha<ref name="Awal" /> with many circular layers, formed by shaping a circle of dough into a coil before rolling it out again. It has a crispy texture and is the same size as a regular paratha.{{sfn|Banerji|Ananthanarayan|Lele|2020|pp=6, 13}} {{lang|hi-Latn|Ulte tave ke paratha}} is a North Indian paratha cooked on the bottom side of the pan, the same method as roomali roti.<ref name="Ribeiro" />

Cornmeal, atta, palm sugar, ajowan, and green chillis are used to make makkai paratha,{{sfn|Bladholm|2000|p=[https://archive.org/details/indiangrocerysto00blad/page/39 39]}} while ginger and chillis are used for {{lang|hi-Latn|adraki mirchi paratha}}.{{sfn|Rubel|2011|p=[https://archive.org/details/breadglobalhisto0000rube/page/143 143]}} Sattu, a type of chickpea flour, is used to make sattu paratha,{{sfn|Kaur|Kaur|Kaur|Rehal|2026|p=1}} a breakfast dish eaten in Bihar, Jharkhand, and part of Uttar Pradesh.{{sfn|Khatiar|2024|p=186}}<ref>{{Cite news |last=Shrivastava |first=Tarishi |date=28 January 2026 |title=Sattu Paratha Recipe A High-Protein Traditional Indian Breakfast That Supports Weight Loss and Lasting Energy |url=https://www.hindustantimes.com/lifestyle/recipe/sattu-paratha-recipe-a-high-protein-traditional-indian-breakfast-that-supports-weight-loss-and-lasting-energy-101769583612820.html |access-date=25 February 2026 |work=Hindustan Times}}</ref> In the Eastern Himalayas, the legume gahat is crushed into a paste that is added to paratha dough.{{sfn|Bhattacharyya|Thattantavide|Kumar|2023|p=187}} Paratha has been made with atypical ingredients for nutritional value.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=109}} For example, it may be made with mulberry leaves as a nutritional supplement,{{sfn|Saini|Rohela|Kumar|Shabnam|2023|p=41}} which also increases shelf stability of the flour.{{sfnm|1a1=Jan|1a2=Parveen|1a3=Zahiruddin|1a4=Khan|1y=2021|1p=3912|2a1=Semwal|2a2=Painuli|2a3=Jamloki|2a4=Rauf|2y=2023|2p=6504}} Other ingredients that may sometimes be used in the dough include amaranth,{{sfnm|1a1=Bhauso Patil|1a2=Jena|1y=2020|1p=1236|2a1=Mani|2y=2024|2p=18}} flaxseed,{{sfn|Parikh|Pierce|2019|p=76}} sorghum flour,{{sfn|Sen (b)|2024|p=240}} and buckwheat flour.{{sfn|Sharma|Pandey|Manpoong|Vashishth|2023|p=252}}

=== Stuffed varieties === Many varieties of stuffed paratha exist. The most common is aloo paratha, with a spiced potato filling.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=4}} Aloo paratha uses ingredients such as coriander leaf and green chilli<ref>{{Cite news |last=Gill |first=Romy |author-link=Romy Gill |date=1 September 2018 |title=How to make Romy Gill's aloo paratha |url=https://www.independent.co.uk/life-style/food-and-drink/recipes/romy-gill-aloo-paratha-recipe-indian-vegan-cooking-instructions-a8504386.html |access-date=28 February 2026 |work=The Independent}}</ref> and spices such as amchoor and garam masala,{{sfn|Basak|Chakraborty|Singhal|2023|p=3}} and its proportion of dough to filling may vary.<ref>{{Cite news |last=Krishna |first=Priya |author-link=Priya Krishna (journalist) |date=13 May 2019 |title=Potatoes — stuffed, roasted, pan-fried and piled on buns — star in Indian cooking |url=https://www.washingtonpost.com/news/voraciously/wp/2019/05/13/potatoes-stuffed-roasted-pan-fried-and-piled-on-buns-star-in-indian-cooking/ |url-status=live |archive-url=https://web.archive.org/web/20220404003204/https://www.washingtonpost.com/news/voraciously/wp/2019/05/13/potatoes-stuffed-roasted-pan-fried-and-piled-on-buns-star-in-indian-cooking/ |archive-date=4 April 2022 |access-date=28 February 2026 |work=The Washington Post}}</ref> Along with aloo paratha, the stuffed parathas common in Punjabi cuisine are gobhi paratha, with cauliflower, and mooli paratha, with radish.<ref name="Chatterjee" /> Keema paratha uses keema (minced meat), such as lamb,<ref name="Groundwater" /> while methi paratha uses fenugreek leaves.{{efn|Methi paratha may use kasuri methi, an herb related to fenugreek.{{sfn|Ravindran|2024|p=3570}}}} Other common fillings include peas (matar), onions, spinach, and paneer.{{sfnm|Achaya|1998|1p=[https://archive.org/details/indianfoodhistor0000acha/page/138 138]|2a1=Beranbaum|2y=2003|2p=232|3a1=Pant|3y=2013|3p=31|4a1=Ananthanarayan|4a2=Dubey|4a3=Muley|4a4=Singhal|4y=2019|4p=130}} Aloo palak paratha contains both potatoes and spinach.{{sfn|Bladholm|2000|p=[https://archive.org/details/indiangrocerysto00blad/page/38 38]}} Dal paratha is stuffed with cooked dal such as mung beans.{{sfn|Dahiya|Linnemann|Nout|Van Boekel|2014|p=186}} Pudina paratha uses mint.{{sfn|Herbst|2007|p=[https://archive.org/details/newfoodloverscom0000herb/page/488 488]}} Sweet parathas include {{lang|hi-Latn|gurh ka paratha}} (jaggery paratha).{{sfn|Pant|2013|p=31}}

{{Gallery|mode=nolines | height=128 | width=170 | File:Paratha and Lassi-Chennai-Tamilnadu-IMG 1796 (cropped).jpg |Aloo paratha |alt1=A sliced paratha showing a thin layer of potato inside | File:Gobhi Parantha (cropped).JPG |Gobhi paratha |alt2=Two thick, brittle, round parathas with pieces of cauliflower and herbs | File:Keema Paratha by Preeti Tamilarasan (cropped).jpg |Keema paratha |alt3=A round paratha with some meat underneath the dough | File:Paneer Parantha (cropped).jpg |Paneer paratha |alt4=A round paratha with a piece broken off to show a filling of paneer and herbs | File:Methi Parathas.JPG |Methi paratha |alt5=A stack of parathas that have a large amount of herbs mixed baked into the dough }}

Anda paratha contains beaten eggs; the paratha may simply be coated in eggs, or it may have a filling of eggs, onions, chillis, coriander seed, and ginger added during frying.{{sfn|Pant|2013|p=32}} Anda paratha is a common Punjabi breakfast.{{sfn|Arora|Singh Kohli|2011|p=[https://archive.org/details/foodofgrandtrunk0000aror/page/42 42]}} Among the Sunni Bohras of Gujarat, egg paratha, known as {{lang|gu-Latn|baida paratha}}, is a festive food.{{sfn|Pant|2013|p=32}}

In Punjabi cuisine, stuffed parathas are often prepared from leftovers.<ref name="Ghose" /> For example, paratha filled with leftover rice dishes is known as {{lang|pa-Latn|chawal ka paratha}}.<ref name="Chatterjee">{{Cite news |last=Chatterjee |first=Priyadarshini |date=28 August 2023 |title=From Odisha's puri-upma to Punjab's chawal ka paratha, carb-on-carb treats from around India |url=https://www.cntraveller.in/story/from-odishas-puri-upma-to-punjabs-chawal-ka-paratha-carb-on-carb-treats-from-around-india/ |access-date=25 February 2026 |work=Condé Nast Traveller}}</ref> Bathua paratha has dough mixed with the leaf vegetable bathua, which is boiled, and green chillis. This is eaten as breakfast in winter{{sfn|Sarkar|Lohith Kumar|Dhumal|Panigrahi|2015|p=102}} in North India,{{sfn|Prasad|Shivay|2019|p=172}} Paratha stuffed with besan (chickpea flour) is known as birahi.{{sfnm|1a1=Achaya|1y=1998|1p=[https://archive.org/details/indianfoodhistor0000acha/page/138 138]|2a1=Bladholm|2y=2000|2p=[https://archive.org/details/indiangrocerysto00blad/page/39 39]}} A type of paratha from Chhattisgarh uses a dough with wheat flour, rice flour, and leaf vegetables.{{sfn|Shukla|2021|p=8}} Khoa (milk solids) may also be a paratha filling.{{sfn|Sen (a)|2024|p=200}} Modern variations of paratha use ingredients such as cheese, mushrooms, or soya,<ref name="Ghose" /> and meat fillings are used for some fusion versions of paratha.{{sfn|Khara|Ruby|2019|p=2}}

=== Regional variants === {{See also|South Indian parotta}} The version eaten in the South Indian cuisines of Karnataka and Tamil Nadu is like a chapati made of maida. South Indian variations called Malabar parotta and Ceylon parotta resemble lachha paratha.{{sfn|Pant|2013|p=32}} Malabar parotta, from the cuisine of Kerala, has layers formed by kneading oil into the dough.<ref name="Ghose" /><ref name="Awal" /> Another preparation from Kerala is kothu parotta, a mixture of chopped parotta with other ingredients. Veechu parotta is a square-shaped parotta eaten in Tamil Nadu. Ceylon parotta is similar to this, with the addition of a minced meat filling. Madurai, Tamil Nadu, has a variant called bun parotta, shaped like a bun.<ref name="Ghose" /> Bidar, Karnataka, is home to the Bidari paratha, distinguished from regular paratha by the addition of a small amount of semolina flour.{{sfn|Pant|2013|p=32}} {{Gallery |mode=nolines |align=center | height=160 | width=240 | title=South Asian parotta | File:Malabar Porotta (cropped).jpg |Malabar parotta |alt1= | File:Veechu Rotti.jpg |Veechu parotta |alt2= | File:Chicken Kottu.jpg |Kothu parotta |alt3= }}

In Bengali cuisine, the typical paratha—or {{lang|bn-Latn|porota}}—is triangular and usually combines atta and maida.<ref name="Maitra Chakraborty">{{Cite news |last=Maitra Chakraborty |first=Barnini |date=9 March 2022 |title=Beaten to perfection: The pull of the 'petai porota' |url=https://www.telegraphindia.com/my-kolkata/lifestyle/kolkatas-petai-porota-or-petai-paratha-is-a-special-street-food-dish/cid/1855209 |access-date=25 February 2026 |work=The Telegraph}}</ref> This is common among both Hindu and Muslim Bengalis.{{sfn|Banerji|1997|p=[https://archive.org/details/bengalicookingse0000bane/page/28 28]}} Circular parathas also exist in the region, with five or six layers.{{sfnm|1a1=Banerji|1a2=1997|1p=[https://archive.org/details/bengalicookingse0000bane/page/28 28]|2a1=Bladholm|2y=2000|2p=[https://archive.org/details/indiangrocerysto00blad/page/38 38]}} The Dhakai paratha is deep-fried and has many layers, with a hollow centre.<ref name="Ghose" /> Taking its name from Dhaka, Bangladesh,{{sfn|Banerji|2008|p=119}} it is also found in Kolkata, India.{{sfn|Pant|2013|p=32}} Mughlai paratha, a dish from Kolkata, which is prepared by folding a paratha over a filling with beaten eggs and chopped onions,<ref name="Ghose" /> sometimes with minced meat.{{sfn|Pant|2013|p=32}} It is one of the more complex forms of stuffed paratha.<ref name="El-Waylly" /> Another Bengali version, petai porota ({{lit|beaten paratha}}), is tossed and torn apart after cooking,<ref name="Maitra Chakraborty" /> resembling kothu parotta.<ref name="Ghose" /> It is a common street food meal, served with ghugni or aloo dum, and is eaten for breakfast.<ref>{{Cite news |last=Alexander |first=Jaismita |date=8 June 2025 |title=The pull of petai porota: Kolkata's breakfast dish that is beaten to perfection — quite literally |url=https://www.telegraphindia.com/my-kolkata/food/why-kolkatas-petai-porota-is-the-citys-og-streetside-breakfast-photogallery/cid/2116678 |access-date=25 February 2026 |work=The Telegraph}}</ref> Vendors sell petai porota by weight.<ref name="Maitra Chakraborty" /> {{Gallery |mode=nolines |align=center | height=160 | width=240 | title=Paratha in Bengali cuisine | File:Mughlai Kheema Paratha.JPG |Mughlai paratha |alt1= | File:Dhakai Paratha with Bengal Gram.JPG |Dhakai paratha |alt2= | File:Smash Paratha - Howrah 2014-04-14 0217.JPG |Petai porota |alt3= }}

Some regions of India serve unique forms of paratha.{{sfn|Pant|2013|p=31}} {{lang|ur-Latn|Warqi paratha}} ({{lit|layered paratha}}) is a variant in Awadhi cuisine, originating in Lucknow. It is made of white flour and a large amount of ghee, sometimes with sugar and saffron, and it is folded and rolled.{{sfn|Kohli|2024|pp=62–63}} A type of paratha in eastern Uttar Pradesh and Bihar is called {{lang|bho-Latn|makhuni}}.{{sfn|Pant|2013|p=32}} Dulhan paratha, originating from Hyderabad, Pakistan, is named for its elaborate presentation, which is reminiscent of the ornate appearance of a bride ({{lang|ur-Latn|dulhan}} in Urdu); this dish is known for its combination of flavorful ingredients.<ref>{{Cite web |title=Hyderabad's Famous Dulhan Paratha: The Paratha Queen - Dr. Saba Noor |url=https://www.youlinmagazine.com/article/hyderabad-famous-dulhan-paratha-the-paratha-queen/MjMyMg== |access-date=2024-04-10 |website=Youlin Magazine |language=en}}</ref>

Versions of paratha exist beyond the Indian subcontinent.<ref name="Ghose" /> Caribbean cuisine features parathas that are milk-based and crispy, known as buss-up-shut.{{sfn|Afroz|2000|p=285}} In Trinidad and Tobago, this is classified as a roti, distinguished from other rotis by using more oil.{{sfn|Jayaram|2022|p=272}} The roti served in Suriname also evolved from paratha.{{sfn|Kraig|Sen|2013|p=333}} The Malaysian version of paratha is known as roti canai, named after the Indian city of Chennai,{{sfn|Ray|2024|p=217}} and is a type of South Indian parotta.<ref name="Tan" /> The Burmese version, {{lang|my-latn|palata}}, may use whole-wheat dough with a filling of peas, served with fried onions on top. It is eaten using chopsticks.<ref name="Varma">{{Cite news |last=Varma |first=Anshika |date=21 November 2022 |title=Eating paratha with chopsticks and such other Indian-ish stories in Burma |url=https://www.harpersbazaar.in/travel-food/story/eating-paratha-with-chopsticks-and-such-other-stories-564754-2022-11-20 |access-date=25 February 2026 |work=Harper's Bazaar India}}</ref> Other Burmese versions include a banana-stuffed version and a pigeon pea-stuffed version known as {{lang|my-Latn|bei palata}}.{{sfn|Cummings|2000|p=[https://archive.org/details/lonelyplanetmyan00joec/page/218 218]}} The Afghan version, known as {{lang|fa-Latn|naun-i-parauta}}, is leavened and cooked on a griddle.{{sfn|Buell|Anderson|de Pablo Moya|Oskenbay|2020|p=207}} In Sri Lankan cuisine, paratha is known as {{lang|si-Latn|godamba roti}}.{{sfn|Liyanage|2020|p=130}} Similar breads are eaten in Nepal.<ref name="Davidson & Jaine" />

{{Gallery |mode=nolines |align=center | height=160 | width=240 | title=Versions of paratha from beyond the Indian subcontinent | File:Roti chanai at Lepak Victoria Park (cropped).jpg |Malaysian roti canai |alt1= | File:Paratharoti.jpg |Trinidadian buss-up-shut |alt2= | Palatha, Myanmar (cropped).jpg |Burmese {{lang|my-Latn|palata}} |alt3= }}

== Serving == [[File:Mooli Paratha.jpg|thumb|alt=|Mooli paratha with dahi and pickle, common pairings with paratha]] Paratha may be served for any meal.<ref name="Carman" /><ref name="Imtiaz" /> Like other flatbreads in North Indian cuisine, it is served as the central component of a typical meal;{{sfn|Platel|2020|p=88}} the bread is eaten by using the hands to tear the bread and pick up the accompanying food.{{sfnm|1a1=Beranbaum|1y=2003|1p=232|2a1=Hegde|2a2=Nair|2a3=Chandran|2a4=Irshad|2y=2018|2p=20}} A stuffed paratha may be a full meal.<ref name="Lewis" />

A wide range of foods may be served with paratha.<ref name="Imtiaz" /> Common accompaniments include curries, sabzi, pickle, and dahi (curd).{{sfn|Ananthanarayan|Dubey|Muley|Singhal|2019|pp=130, 135}} Likewise, stuffed parathas such as aloo paratha are commonly served with curd or pickle.{{sfnm|1a1=Arora|1a2=Singh Kohli|1y=2011|1p=[https://archive.org/details/foodofgrandtrunk0000aror/page/104 104]|2a1=Banerji|2a2=Ananthanarayan|2a3=Lele|2y=2020|2p=7}} When served by vendors, paratha often comes with dahi or pickle included.{{sfn|Pant|2013|p=31}} A paratha may also be served with tea or raita, with which it can be rolled up and dipped.<ref name="El-Waylly" /> As a dessert, paratha may be eaten with brown sugar.<ref name="Imtiaz" />

Although rice is the staple in Kashmiri cuisine, parathas paired with kofta are a common dish served to guests.{{sfn|Pant|2013|p=32}} In middle-class Bangladeshi cuisine, parata is eaten for breakfast or, less commonly, for dinner, while rice is more common for lunch.{{sfn|Islam|1982|p=12}} In the cuisine of Odisha, paratha is eaten with egg curry for dinner.{{sfn|Custodio|Ynion|Samaddar|Cuevas|2021|p=8}} In the cuisine of Haryana, it may be eaten with mung beans.{{sfn|Dahiya|Linnemann|Nout|Van Boekel|2014|p=184}} Parotta served with beef is a culturally significant dish in Kerala.<ref name="Ghose" />

thumb|Paratha served with tea in Pakistan Paratha is frequently part of a breakfast in North India.{{sfn|Platel|2020|p=89}} A common breakfast in India and Pakistan consists of paratha, butter, and tea,{{sfn|Butt|Sultan|2009|p=1279}} and it may also be eaten alongside eggs.{{sfn|Fox|2015|p=701}} In Karachi, breakfast the phrase "chai-paratha" is synonymous with breakfast, and a 1987 survey found that paratha is the most common breakfast food.<ref name="Imtiaz">{{Cite news |last=Imtiaz |first=Saba |date=9 November 2015 |title=The Under‑Appreciated Cousin of the World‑Famous Naan |url=https://roadsandkingdoms.com/2015/the-under-appreciated-cousin-of-the-world-famous-naan/ |access-date=25 February 2026 |work=Roads & Kingdoms}}</ref> Paratha with pickle and curd is also a common breakfast.<ref name="Ribeiro" /> A typical breakfast in Uttar Pradeshi Hindu cuisine may pair paratha with a vegetable dish or sweet halva.{{sfn|Sen|2009|p=404}} In Hyderabadi Muslim cuisine, paratha may be paired with eggs or minced meat for breakfast or with a meat dish for lunch.{{sfn|Sen|2009|p=407}} Stuffed parathas such as aloo paratha, as well as plain parathas, are commonly eaten for breakfast in Punjabi cuisine.{{sfnm|1a1=Benson|1a2=Helzer|1y=2017|1p=73|2a1=Rani|2a2=Dharaiya|2a3=Singh|2y=2021|2p=30|3a1=Kaur Sidhu|3y=2024|3p=299}}

Paratha may be used for wraps, commonly with kebabs.{{sfn|Kraig|Sen|2013|p=172}} The kathi roll, originating in Kolkata, is a wrap with a kebab served on an egg-covered paratha;{{sfn|Pant|2013|p=32}} other versions use various toppings.{{sfn|Kraig|Sen|2013|p=180}} This egg-covered paratha in a kathi roll differs from anda paratha, with the egg being scrambled on top of the paratha as it cooks.{{sfn|Arora|Singh Kohli|2011|p=[https://archive.org/details/foodofgrandtrunk0000aror/page/42 42]}} In Pakistan, particularly in Karachi, a kebab wrapped in paratha is known as a paratha roll.<ref>{{Cite news |last=Imtiaz |first=Aysha |date=19 July 2023 |title=Why KFC failed to master Karachi's famed paratha rolls |url=https://www.bbc.com/travel/article/20230718-why-kfc-failed-to-master-karachis-famed-paratha-rolls |access-date=28 February 2026 |work=BBC News}}</ref> In Lucknow, {{lang|hi-Latn|ulte tave ke paratha}} may be served as a crispy cone, and is the typical pairing with galouti kebab.{{sfn|Pant|2013|p=31}} The frankie is another wrap using paratha, with various fillings, served as street food in Indian cities.{{sfn|Sapra|Bhattacharyya|2024|p=360}} In the United Arab Emirates, paratha is used to make a wrap with potato chips of the brand Chips Oman.<ref>{{Cite news |last=Zacharias |first=Anna |date=27 November 2013 |title=UAE National Day: in search of the Chips Oman sandwich |url=https://www.thenationalnews.com/lifestyle/uae-national-day-in-search-of-the-chips-oman-sandwich-1.291962 |access-date=25 February 2026 |work=The National}}</ref> The paratha burger—a hamburger using paratha rather than a hamburger bun—originated in Dubai, at the restaurant Klay by Karak House.<ref>{{Cite news |last=Khan |first=Bushra |date=15 September 2025 |title=Viral and trending: Dubai's Paratha Burger arrives in Hyderabad |url=https://www.siasat.com/viral-and-trending-dubais-paratha-burger-arrives-in-hyderabad-3271335/ |access-date=25 February 2026 |work=The Siasat Daily}}</ref>

== Nutrition and chemistry == {{nutritionalvalue | name = Paratha, whole wheat, commercially prepared, Frozen | kcal = 327 | protein = 6.36 g | fat = 13.20 g | carbs = 45.36 g | fiber = 9.6 g | water = 33.5 g | sugars = 4.15 | calcium_mg = 25 | iron_mg = 1.61 | magnesium_mg = 37 | phosphorus_mg = 120 | potassium_mg = 139 | sodium_mg = 452 | zinc_mg = 0.82 | manganese_mg = | thiamin_mg = 0.11 | riboflavin_mg = 0.076 | niacin_mg = 1.830 | pantothenic_mg = 0 | vitB6_mg = 0.08 | folate_ug = 0 | vitE_mg = 1.35 | vitK_ug = 3.4 | source_usda = 1 | note = [https://fdc.nal.usda.gov/food-details/174076/nutrients Link to USDA Database entry] }} {{Infobox nutritional value | name = Aloo paratha (fresh, unfortified) | fat = 3.3 g | protein = 6.1 g | sugars = 6.0 g | iron_mg = 3.2 | zinc_mg = 2.0 | water = 58 g | opt1v = 2 g | opt1n = Ash | source = {{sfn|Kaul|Kaur|Kaur|Kaur|2022|p=7217}} }} {{Infobox nutritional value | name = Methi paratha (fresh) | carbs = 42.38 g | fat = 7.03 g | protein = 10.0 g | starch = 0.49 g | fiber = 10.39 g | water = 27.19 g | opt1v = 2.96 g | opt1n = Ash | noRDA = yes | source = {{sfn|Shobana|Geetha|Ramya Bai|Vijayalakshmi|2022|p=58}} }}

Paratha contains wheat, which provides calories, protein, and minerals{{sfn|Baig|Chandio|Kazi|Afridi|2023|p=3558}} and is a major source of carbohydrates.{{sfn|Ray|Prakash|Jyothi Lakshmi|Dasappa|2018|p=2}} As parathas are fried in oil, they have a higher fat content than other flatbreads,{{sfnm|1a1=Ali|1a2=Al-Nassri|1a3=Al-Rasasi|1a4=Akhtar|1y=2010|1p=204|2a1=Boukid|2y=2022|2p=3}} The fat content of aloo paratha is about 3.3%, while that of leaf vegetable stuffed parathas has been measured at 5%.{{sfn|Kaul|Kaur|Kaur|Kaur|2022|p=7216}} The sodium content may be high, based on the amount of salt added according to consumer preferences.{{sfn|Baig|Chandio|Kazi|Afridi|2023|p=3559}} A 2018 study in Malaysia found high amounts of added sugar in restaurant paratha.{{sfn|Zainal Arifen|Shahar|Trieu|Abdul Majid|2024|p=2}}

The average commercially produced paratha provides 306 dietary calories per 100 grams. This portion contains 44.97 g carbohydrates (including 3.41 g sugar), 11.37 g fat (including 5.23 g saturated fat), 6.92 g protein, 3.96 g fibre, and 371.28 mg salt.{{sfn|Boukid|2022|p=4}} A 100 g serving of a homemade paratha—using the recipe published by the Ministry of Health of Oman—has 394 calories and 13.8 g fat.{{sfn|Ali|Al-Nassri|Al-Rasasi|Akhtar|2010|pp=200–201}} Parathas have a high trans fat content of about 7.8%.{{sfn|Butt|Sultan|2009|p=1279}} The fat content of paratha may contribute to a lower glycemic index than other breads. The aforementioned homemade paratha has a glycemic index of 32,{{sfn|Ali|Al-Nassri|Al-Rasasi|Akhtar|2010|pp=203–204}} while methi paratha made with curd and oil has a glycemic index of about 60, lower than that of roti.{{sfn|Shobana|Geetha|Ramya Bai|Vijayalakshmi|2022|p=62}}

Paratha contains a high amount of the vitamin retinol, in part due to the use of ghee.{{sfn|Khokhar|Ashkanani|Garduño-Diaz|Husain|2013|pp=437}} It is also high in iron and vitamin A;<ref name="Bender" /> the use of palm oil has been shown to increase vitamin A content.{{sfn|Parimala|Sudha|2015|p=76}} The micronutrient content, based on samples from the United Kingdom, is as follows:{{sfn|Khokhar|Ashkanani|Garduño-Diaz|Husain|2013|pp=439}}

{| class="wikitable" |+ Vitamins and minerals{{sfn|Khokhar|Ashkanani|Garduño-Diaz|Husain|2013|pp=439}} ! Vitamin !! Per 100 g !! Mineral !! Per 100 g |- | Retinol || 153 μg || Sodium || 99 mg |- | Beta-carotene || 97 μg || Magnesium || 51 mg |- | Thiamine || 0.18 μg || Potassium || 160 mg |- | Riboflavin || 0.05 mg || Calcium || 85 mg |- | Niacin || 4.1 mg || Iron || 2 mg |- | Vitamin B6 || 0.14 mg || Zinc || 1.2 mg |- | Folate || 16 μg |- | Vitamin B12 || Trace |- | Vitamin C || Trace |- | Vitamin D || 0.1 μg |}

Paratha with additional ingredients can be more nutritionally balanced.{{sfn|Kaul|Kaur|Kaur|Kaur|2022|p=7214}} Methi paratha is high in fibre and carotenoids, while bathua paratha is especially high in iron and carotene.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=110}}

The moisture content of paratha is over 40%.{{sfn|Kaul|Kaur|Kaur|Kaur|2022|p=7214}} Due to its short cooking time, paratha experiences low loss of moisture{{sfn|Pai|Ghugre|Udipi|2005|p=267}} and low deterioration of protein.{{sfn|Eggum|Duggal|1977|p=1056}} It loses about 40% of its weight during cooking.{{sfn|Pai|Ghugre|Udipi|2005|p=267}} The use of composite flours has been shown to produce acceptable parathas with increased nutrition.{{sfnm|1a1=Bhargava|1a2=Jyothi Lakshmi|1a3=Indrani|1y=2012|1p=254|2a1=Ray|2a2=Prakash|2a3=Jyothi Lakshmi|2a4=Dasappa|2y=2018|2p=5}}

Parathas, including stuffed parathas, are very perishable due to a high moisture content.{{sfnm|1a1=Khan|1a2=Mahesh|1a3=Semwal|1a4=Sharma|1y=2014|1p=2190|2a1=Kaul|2a2=Kaur|2a3=Kaur|2a4=Kaur|2y=2022|2p=7214}} Stuffed parathas experience mold growth in twelve to twenty-four hours.{{sfn|Khan|Mahesh|Semwal|Sharma|2014|pp=2189–2190}} Thermal processing has been shown to increase the shelf life;{{sfn|Banerji|Ananthanarayan|Lele|2020|p=132}} however, this may result in hardening, discoloration, and loss of shape. Irradiation has been shown to preserve paratha for over six months.{{sfn|Khan|Mahesh|Semwal|Sharma|2014|pp=2189–2190}} Other preservation methods include vacuum packing and additives such as sorbic acid.{{sfn|Haridas Rao|Sai Manohar|2003|p=1043}} {{clear}}

== History == [[File:Historical spread of paratha.svg|thumb|center|upright=5|alt=Map with arrows and labels. Paratha, in North India, comes from similar flatbreads via Silk Road, including waraki, in Persia. Parotta, in South India, comes from maritime trade routes from around Persia. The Mughals move east within India. Paratha's introduction by Indian indentured labourers leads to farata, in Mauritius; roti canai, in Malaysia; and buss up shut, in the Caribbean.|Map showing the possible historical spread of paratha, according to Sonal Ved's theory that the dish evolved from the Persian {{lang|fa-Latn|waraki}} and Kurush Dalal's theory that the South Indian version was introduced via maritime trade routes]] [[File:Spring onion pancake 2013.JPG|thumb|alt=A scallion pancake|Foods similar to paratha include the Chinese scallion pancake, which may have spread to India through the Silk Road.]] Historian Pushpesh Pant writes that there is no evidence of paratha in Ancient India,{{sfn|Pant|2013|p=30}} while historian Chitrita Banerji writes that it "has probably been around in some form or another since antiquity."{{sfn|Banerji|2008|p=119}} A theory that paratha originated in Punjabi cuisine is commonly held among Punjabis.<ref name="Ghose" /><ref name="Groundwater" />{{efn|Food historian Charmaine O'Brien supports the statement that paratha originated in Punjab.{{sfn|O'Brien|2003|p=[https://archive.org/details/flavoursofdelhif0000obri/page/97 97]}}}} Banerji writes that, despite its association with Punjabi and North Indian cuisine, paratha is often said to be related to poli, a flatbread in Maharashtrian and Gujarati cuisine.{{sfn|Banerji|2008|p=119}} According to Megha Kohli in ''The Bloomsbury Handbook of Indian cuisine'', paratha originated in Peshawar, Khyber Pakhtunkhwa.{{sfn|Kohli|2024|p=61}}

Trade routes to India, such as the Silk Road, may have introduced flatbreads from Persia and Central Asia, as well as the scallion pancake of Chinese and Uyghur cuisine, which resemble paratha.<ref name="Ghose" /><ref name="Groundwater" /> The book ''Whose Samosa Is It Anyway?'' by Sonal Ved suggests that paratha was adapted from the Persian {{lang|fa-Latn|waraki}}, a milk-based flatbread with separating layers.<ref name="Ghose" /> A theory supported by Pant states that paratha was invented after the arrival of Arabs in India, who merged flatbreads introduced by the Arabs, like roomali and khamiri, with the local puri.{{sfn|Pant|2013|p=30}} Culinary anthropologist Kurush Dalal stated that South Asian parotta came from Central Asia—through maritime trade routes with the Malabar Coast—rather than from North India. Paratha also entered Sri Lankan cuisine from South India.<ref name="Ghose">{{Cite news |last=Ghose |first=Sandip |date=27 August 2023 |title=Paratha, parotta, prata: How a humble flatbread went global |url=https://www.newindianexpress.com/web-only/2023/Aug/19/paratha-parotta-prata-how-a-humble-flatbread-went-global-2606881.html |access-date=25 February 2026 |work=The New Indian Express}}</ref>

Recipes for various parathas are mentioned in ''Manasollasa'', a 12th-century Sanskrit reference work compiled by Someshvara III, a Western Chalukya king who ruled from present-day Karnataka. According to historian K. T. Achaya, the parathas listed in this book were more similar to the modern manda roti.{{sfn|Achaya|1998|p=[https://archive.org/details/indianfoodhistor0000acha/page/88 88]}} These included {{lang|sa-Latn|purana}}, which Achaya describes as the modern-day puran poli, as well as stuffed parathas called {{lang|sa-Latn|manda}}, {{lang|sa-Latn|vestika}}, and {{lang|sa-Latn|pahalika}},{{sfn|Achaya|2003|p=85}} the latter being a sweet version.{{sfn|Sen (c)|2024|p=406}} In Bengal, food historian Jayanta Sengupta attributes the introduction of wheat breads like paratha to the thirteenth-century Turkic conquest.{{sfn|Sengupta|2023|p=132}} During the Islamic era, parathas were common with the Muslim nobility and Hindu aristocracy in Punjab,{{sfn|Nijjar|1968|p=162}} and paratha was also eaten in the Delhi Sultanate.{{sfn|Sen (c)|2024|p=406}}

The Mughal Empire introduced more complex ingredients to the cuisine of the era, being used for foods such as paratha.{{sfnm|1a1=Sengupta|1y=2012|1p=74|2a1=Sengupta|2y=2023|2p=134}} Mughal cookbooks included recipes for paratha;{{sfn|O'Brien|2003|p=[https://archive.org/details/flavoursofdelhif0000obri/page/97 97]}} it does not appear in the {{lang|fa-Latn|Nushka-e-Shahjahani}}, indicating that it was not yet present.{{sfn|Antani|Mahapatra|2022|p=7}} Banerji states that the Mughals were introduced to parathas during their conquests of Punjab.{{sfn|O'Brien|2003|p=[https://archive.org/details/flavoursofdelhif0000obri/page/149 149]}} Banerji states that the paratha was popular among Mughal leadership, and it later became popular in Islamic Indian cuisine.{{sfn|Banerji|2008|p=119}} It and other flatbreads spread to Dhaka, in Bengal, during this time.{{sfn|Sengupta|2023|p=135}} Sweet parathas were also eaten during the Mughal era.{{sfn|Sengupta|2023|p=137}}

People from India were sent as indentured workers to Southeast Asia, Mauritius, the Maldives, and the Caribbean, where they introduced paratha.<ref name="Ghose" /> This included the British colony in Trinidad, where Indians sent as workers began using white flour for paratha and other flatbreads as a result of European imports.{{sfn|Jayaram|2022|p=272}} On migrant ships to the Caribbean, cooks began using tavas to make large parathas portioned for several people, originating the variation known as paratha roti.{{sfn|Samaroo|2021|p=32}}

In 19th-century British India, North Indian snack foods such as paratha were eaten as tiffin snacks as part of an early form of Indian fast food.{{sfn|Nandy|2004|pp=12–13}} A similar flatbread, sheermal, is said to have been created as a type of paratha in Lucknow in the 19th century, although it may have originated in Persia.{{sfn|Kohli|2024|p=62}} In Bengal, wheat-based foods such as paratha and luchi were primarily for special occasions (such as Ekadashi) before wheat became a staple food, alongside rice, during the 1943 famine.{{sfn|Mukherjee|Biswakarma|2025|p=172}}

During the 1947 partition of India, Punjabi refugees propagated various stuffed parathas, including aloo, gobhi, mooli, methi, and matar, with paneer and keema stuffed versions appearing later. Pant writes that tandoor-baked paratha was introduced to India during the partition, out of a desire for roti to be less chewy and cold, and that it originated from Amritsari kulcha. Parathas became a common item at dhaba establishments; Pant writes that roadside dhabas invented lachha and pudina parathas.{{sfn|Pant|2013|p=31}} Some state that the paratha was popularised in Delhi after the partition. However, O'Brien suggests this item was prevalent among Punjabis in Delhi before then, and paratha vendors at the Paranthe Wali Gali claim to have been present since the 1880s.{{sfn|O'Brien|2003|p=[https://archive.org/details/flavoursofdelhif0000obri/page/149 149]}} In the Caribbean, paratha was one of several dishes from Mughlai cuisine to be widely popularised in the late 20th century.{{sfn|Afroz|2000|p=285}}

The world record for the largest paratha, as recognised by the ''Guinness World Records'', was set in February 2024 in Amritsar, when chefs from the Taj Swarna hotel created a methi paratha weighing {{Convert|35|kg|lb}}.<ref>{{Cite news |last=Saini |first=Neha |date=29 February 2024 |title=Guinness World Record for largest parantha made in holy city Amritsar |url=https://www.tribuneindia.com/news/amritsar/world-record-for-largest-parantha-made-in-holy-city-595729/ |access-date=25 February 2026 |work=The Tribune}}</ref><ref>{{Cite news |last= |date=29 February 2024 |title=Was it heavy! 37-kg parantha makes it to Guinness Book |url=http://timesofindia.indiatimes.com/articleshow/108092278.cms |access-date=25 February 2026 |work=Times of India}}</ref>

== Prevalence == thumb|alt=A cook at a stall with a large griddle, cooking six parathas, with paratha dough behind him.|Paratha is commonly served by vendors. Paratha is one of the most common flatbreads in India—alongside chapati and naan{{sfn|Banerji|Ananthanarayan|Lele|2020|p=11}}—and is the most common that is shallow-fried.{{sfn|Achaya|1998|p=[https://archive.org/details/indianfoodhistor0000acha/page/138 138]}} It is associated with North Indian cuisine, in which wheat is the predominant staple{{sfn|Bharati|Kulkarni|2020|p=44}} and atta is particularly common.<ref name="Ribeiro">{{Cite news |last=Ribeiro |first=Mini |date=6 June 2019 |title=What's in a bread? The story of the Indian bread basket |url=https://www.thehindu.com/life-and-style/food/whats-in-a-bread/article27564796.ece |access-date=25 February 2026 |work=The Hindu}}</ref> A 2022 study in the South Indian city of Hyderabad found that the average adult consumes 1 paratha, or 40 grams, per day.{{sfn|Baig|Chandio|Kazi|Afridi|2023|p=3559}}

Like chapati and puri, paratha is often homemade,{{sfn|Banerji|Ananthanarayan|Lele|2020|p=9}} as tavas are a common household item.<ref name="Lewis">{{Cite news |last=Lewis |first=Sarina |date=11 October 2011 |title=Knead to know your dough |url=https://www.smh.com.au/entertainment/knead-to-know-your-dough-20111008-1leb5.html |access-date=25 February 2026 |work=The Sydney Morning Herald}}</ref> Ready-to-eat parathas, sold as a convenience food, are a common product in India,{{sfnm|1a1=Ghosh-Jerath|1a2=Khandpur|1a3=Kumar|1a4=Kohli|1y=2024|1p=27|2a1=Bhargava|2a2=Jyothi Lakshmi|2a3=Indrani|2y=2012|2p=247}} including several types of frozen stuffed paratha.{{sfn|Banerji|Ananthanarayan|Lele|2020|p=154}} Stores also sell ready-to-cook parathas from brands such as Fingerlix.{{sfn|Ananthanarayan|Dubey|Muley|Singhal|2019|p=173}}

Paratha is frequently sold by vendors at marketplaces, roadsides, and transit stations, as a consistently affordable meal.{{sfn|Pant|2013|p=31}} It is served by vendors next to mosques in North India to break the fast on Eid-al-Fitr; they prepare very large parathas that are served as slices with halwa.{{sfn|Kraig|Sen|2013|pp=175–176}} Paratha is also a typical offering at Punjabi dhabas, a type of establishment on highways.{{sfn|Bhattacharyya|2024|p=125}} It is less common among chefs, except for unusual stuffed versions, according to food writer Vir Sanghvi.<ref>{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=25 February 2026 |title=Have your loaf and eat it too! |url=https://www.hindustantimes.com/india/have-your-loaf-and-eat-it-too/story-e23JGLx8K2FZsDZU3cX1cO.html |access-date=25 February 2026 |work=Hindustan Times}}</ref>

In North Indian Hindu traditions, paratha is classified as pukka, a type of food that is made with ghee, which is associated with purity, and is served when hosting guests or during festivals.{{sfn|Sen|2009|p=404}} Historically, orthodox Hindus adhered to a pukka diet; those who wanted to limit oil (for health or financial reasons) would cook parathas like rotis, with only a very thin layer of oil applied using a cloth wrapped around a coin.{{sfn|Pant|2013|p=31}} In Uttarakhand, aloo paratha is seen as an energy booster and, when cooked without oil, a cure for a sore throat.{{sfn|Kala|Nautiyal|2023|p=40}}

=== By region === Paratha is commonly included in meals in both Indian and Pakistani Punjab,{{sfn|Sen (b)|2012}} but it is not as common in Gujarat{{sfn|Gilbert|Khokhar|2008|p=206}} or in North India east of Kanpur.{{sfn|Pant|2013|pp=21–22}} According to Banerji, stuffed parathas are associated with North Indian cooking but have spread to every Indian city.{{sfn|Banerji|2008|p=36}} Aloo paratha is served across India between Punjab and Bengal.{{sfn|Arora|Singh Kohli|2011|p=[https://archive.org/details/foodofgrandtrunk0000aror/page/104 104]}} It is also common in parts of Pakistan, except in the highlands.{{sfn|Miller|2022|p=50}} Mooli paratha is common in North India and Kashmir.{{sfn|Saberi|2024|p=302}}

[[File:Cooking paratha in ghee at a shop in parathe wali gali, Delhi, India.jpg|thumb|alt=A vendor deep-fries two parathas, standing behind various bulk ingredients.|At Paranthe Wali Gali in Delhi, parathas are deep-fried and are made with many fillings.]] Paratha is served by many establishments in Delhi.<ref name="Awal">{{Cite news |last=Awal |first=Vernika |date=3 January 2024 |title=Peeling the many layers of parathas across India |url=https://www.newindianexpress.com/lifestyle/food/2024/Jan/04/peeling-the-many-layers-of-parathas-across-india-2647639.html |access-date=25 February 2026 |work=The New Indian Express}}</ref> The city has parathas that are baked, then fried, which are large enough to serve multiple people.{{sfn|Pant|2010|p=[https://archive.org/details/indiacookbook0000pant/page/16 16]}} Old Delhi houses the Paranthe Wali Gali ({{lit|Alley of Paratha Makers}}), a small lane primarily dedicated to paratha restaurants,{{sfnm|1a1=O'Brien|1y=2003|1p=[https://archive.org/details/flavoursofdelhif0000obri/page/149 149]|2a1=Banerji|2y=2008|2p=117|3a1=Kohli|3y=2024|3p=61}} where parathas are always stuffed,{{sfn|Banerji|2008|p=119}} using ingredients including tomato, lemon, peppers, and papad inside the parathas. They are deep-fried in ghee,{{sfn|Pant|2013|p=31}} more similar to stuffed puri or bedmi than typical parathas.{{sfn|Jaffrey|2008|pp=[https://archive.org/details/climbingmangotre0000jaff/page/122 121–122]}}

Dhabas of Haryana on the Grand Trunk Road are famous for their parathas, including Sukhdev Dhaba and Gulshan Dhaba in Murthal.{{sfn|Bhattacharyya|2024|pp=125–126}}<ref name="Balasubramaniam">{{cite news|url=http://www.thehindu.com/features/magazine/food-safari-in-search-of-murthal-ke-paranthe/article4364734.ece|title=Food Safari: In search of Murthal Paratha The Hindu newspaper, 2-Feb-2013|newspaper=The Hindu|date=2013-02-02|last1=Balasubramaniam|first1=Chitra}}</ref> These dhabas serve Murthal paratha, a version that is deep-fried.<ref name="Ghose" /><ref name="Balasubramaniam" /> In Agra, Uttar Pradesh, an establishment called Ramababu Paratha Bhandhar serves very large parathas, weighing 35 kilograms.{{sfn|Pant|2013|p=32}}

In Mauritius, paratha ({{langx|mfe|farata}}) is eaten across all ethnic groups and is known as a homemade comfort food, particularly as a warm food during rainy weather.{{sfn|Boswell|2019|p=35}} In Myanmar, paratha is served at Indian tea shops.{{sfn|Cummings|2000|p=[https://archive.org/details/lonelyplanetmyan00joec/page/218 218]}}<ref name="Varma" /> People in Myanmar eat it on Martyrs' Day, as it was known to be a favorite food of Aung San, whom the holiday celebrates.{{sfn|Girke|2018|p=150}} In the Caribbean, paratha, particularly aloo paratha, is among several Indian fast food dishes in the region.{{sfn|Lal|2013|p=108}}

Many Pakistanis in Norway and in Denmark shift toward eating parathas as a special breakfast on weekends, rather than daily, upon immigrating, in part due to health concerns amid changing lifestyles.{{sfnm|1a1=Mellin-Olsen|1a2=Wandel|1y=2005|1pp=319–321, 334|2a1=Halkier|2a2=Jensen|2y=2011|2p=477}} Pakistani migrants to the United Kingdom also eat paratha for breakfast, though some members of the community view it as a holdover from Pakistan.{{sfn|Charsley|Bolognani|2017|p=53}} Among Indians in the United States, store-bought parathas are common due to busy lifestyles.{{sfnm|1a1=Sen (a)|1y=2012|2a1=Trivedi-Grenier|2y=2012}} Paratha is a widespread food in the cuisine of Oman, where it is associated with Omani–Indian culture rather than a specific region of India.{{sfn|Jacob|Sharma|2018|p=107}} Aloo paratha is commonly served at South Asian dining establishments in the United Kingdom{{sfn|Khokhar|Roe|Swan|2012|p=168}} and Pakistani restaurants in South Africa.{{sfn|Connor|Charway|2020|p=265 }}

== See also == * Indian bread * Paratha roll * Bolani{{snd}}a similar stuffed bread from Afghanistan{{sfn|Buell|Anderson|de Pablo Moya|Oskenbay|2020|p=206}}

== Notes == {{Notelist}}

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{{Bangladeshi dishes}} {{Indian Dishes}} {{Cuisine of India}} {{Pakistani dishes}} {{Pakistani bread}} {{Burmese cuisine}} {{Flatbreads}}

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