Have you ever tried food in Indonesia called roti prata, egg martabak or Kubang martabak (Egyptian martabak)? Did you know that these foods are not in fact Indonesian foods? Where did the food come from? Roti prata is a bread made from flour and eggs with a mixture that uses curry and pickles and a delicious variety of vegetables and meats.

Prata bread is a typical food from India that has been worldwide and this bread is widely sold in various countries such as India, Indonesia, Mauritius, Malaysia, Bangladesh, Saudi Arabia, Myanmar and even to Europe.

This Prata Bread has a name that comes from the word Paratha. Parathas are wheat or flour based flatbreads originating from the Indian subcontinent. However, similar preparations are also popular in Southeast Asia. Palata in Burma or farat in Mauritius can be called the foreign cousins ​​of our humble parathas.

Famous food writer and Late historian KT Achaya describes parathas in his book, ‘A Historical Dictionary of Indian Food’ as “Wheat dough rolled, often folded while greased, into a square or triangular shape, and fried using a small amount of fat to structure the layers. Cauliflower, potatoes, spinach, and methi leaves can be mixed into a dough before frying. “

In “The Story of Our Food”, KT Achaya writes that the recipe for various wheat-filled parathas is mentioned in Manasollasa, a 12th century Sanskrit encyclopedic account compiled by King Someshvara III, who ruled from present-day Karnataka.

There are several types of parathas found throughout the country. Paratha is a combination of the words parat and atta. It literally means layers of cooked dough. Alternative spellings of parathas such as parotta (Kerala), porotha (Bengal) and paronthey (Punjab) are also common in various parts of the country. In a country as diverse as India, food acts as a major unifier. Parathas are one of the most popular items across the continent with local variations from different regions. Here are 5 types of parathas from different countries that you should try.

1. Aloo paratha

Ask a North Indian to explain the importance of aloo paratha in his life and you could leave even the most eloquent person at a loss for words. Such is the place aloo parathas in their lives. It cannot be expressed in words.

A popular breakfast food in Punjabi, Delhi and Haryanvi households, aloo paratha is a whole-grain flatbread filled with a delicious potato filling. The crispy parathas are often buttered and served with curd, pickles, or any curry. It’s the same delicious recipe.

2. Ulte Tawe Ka Paratha

‘Ulta laughter’ means the wok that is turned or flipped in Hindi / Urdu. A royal specialty of Awadh (now Uttar Pradesh), ulte tawe ka paratha is served with Lucknowi’s special galaouti kebab that melts in the mouth, tunday kebab or kakori kebab. Paratha is made on an inverted pan. It is made with maida (all-purpose flour), milk, kewra, sugar, ghee, turmeric and cardamom; crispy on the outside and soft on the inside. Ulte tawe ka paratha is slightly sweet, which perfectly complements the spicy and flavorful kebabs and meat preparations from Lucknow.

3. Mughlai Paratha

The Mughlai paratha is a rectangular paratha made with white flour or maida that is folded like an envelope. The thin layered fried paratha consists of a rich egg filling, keema (minced meat) and lots of spices. Parathas are cut into small pieces, and served with potato and cucumber curry and onion salad on the side. A Mughlai Paratha replica can be found in Maharashtra known as ‘Baida Roti’ (baida means egg). It is a flake wrap filled with meat, eggs and spices.

4. Lachha Paratha

The shallow fried Punjabi flatbread in layers is perhaps one of the best gifts to the culinary world. Made from maida, laccha paratha is folded in various cuts and layers and enjoyed with a variety of savory vegetables and meat curries.

5. Malabar Paratha

Malabar paratha can be called a cousin of laccha paratha in southern India. Flaky, soft and crunchy, this parotta goes best with an appetizing chicken chettinad or South Indian stir fry. Made with maida and rich in milk and eggs, Malabar paratha can be enjoyed for both lunch and dinner.

There are many types of paratha or prata bread in the area of ​​origin. This food is very delicious and easily accepted by various circles in the world. Come on, get interesting information and add insight from Indonesiar.com and visit Indonesia as your best tourist destination for you.


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