Parotha

We are engaged in manufacturing and supplying of parotha in Raigad, Maharashtra, India. A paratha is a flatbread that originated in the north of the Indian Subcontinent. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough.[1] Alternative spellings and names include parantha, parauntha, prontha, parontay, porota. Parathas are one of the most popular unleavened flatbreads in the india part of the Indian Subcontinent and they are made by baking whole wheat dough on a tava, and finishing off with shallow frying. 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.