[ad_1]
Indian cuisine is a treasure trove of different types of food. While our focus is usually on the rich and robust curries, the breads are just as exciting. Without them, it would be impossible to fully savour the flavours of the meal. Among the endless varieties of bread in India, paratha and parotta are quite popular. They are staples for many people across the country. However, have you ever found yourself wondering what the difference is between the two? Or are they the same bread, just with different names? Because they do sound quite similar. If you’re interested in finding out the answers to these questions, keep reading as we decode them for you.
What Is Paratha?
Paratha is one of the most popular flatbreads in North India. It is commonly eaten for breakfast but is enjoyed for lunch and dinner as well. The dough of paratha is prepared with atta (whole-wheat flour), which is stuffed with several different types of filling. Some popular paratha varieties include aloo, gobhi, paneer, dal and more.
What Is Parotta?
Parotta is a flatbread hailing from the southern region of the country. Unlike paratha, the dough of parotta is prepared with maida (all-purpose flour). It somewhat resembles a pancake but with a crispier and flakier texture. Parotta is also quite popular in Sri Lanka and is best enjoyed when served with flavourful curries. Malabar Parotta is a classic example.
Also Read: How To Make Methi Lachha Paratha – A Crispy And Flavourful Delight That You’ll Love
Paratha Vs Parotta: Here Are Some Key Differences Between The Two:
1. Ingredients:
The difference in ingredients is the most striking dissimilarity between these breads. The dough of the paratha is always made with atta. Whereas the dough of parotta has maida as its key ingredient. It also contains a bit of sugar and milk, which you won’t find in the ingredients list for paratha.
2. Preparation Style:
Paratha and parotta are prepared quite differently as well. The former simply requires you to roll and fold the dough to give it a layered texture. For the latter, you need to first roll out the dough into a ball, then a rope, and finally coil it to be rolled out again. This results in different textures in both breads.
3.Texture:
The textures of paratha and parotta differ to a great extent. Paratha usually has a soft and fluffy texture. Parotta, on the other hand, is super crispy and flaky. However, it’s possible to make crispy paratha as well, depending on personal preference. Similarly, parotta too offers a soft texture on its inside.
4. Serving Style:
Paratha is typically served topped with butter and a side of curd, or achaar. Whereas parotta is paired with different types of curries: vegetarian or non-vegetarian. While these are the traditional methods of serving, there are some who like to pair paratha with sabzi and dal as well.
Also Read: Veg Kothu Parotta: How To Make This Delicious Street-Style South Indian Dish
Photo Credit: iStock
So, the next time you find yourself confused about differentiating between paratha and parotta, you’ll know exactly what sets them apart.
[ad_2]
Source link