Paratha - A common south asian food

It is one of the most popular unleavened flat breads in the South Asian subcontinent and is made by pan frying whole wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha.
Usually parathas are served with a rich gravy dish like paneer butter masala, punjabi chole, malai kofta, dal makhani or shahi paneer, non-veg curries, keemas. Parathas also goes well with lemon or mango pickle or you can have them with a cup of hot tea too. Some people like to dip them in tea and then enjoy eating them.

The paratha can be round, heptagonal, square, or triangular. When it is round, the stuffing is mixed with the kneaded flour, and the paratha is prepared in the same way as roti, but in the latter two forms, the peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle, and the flatbread is closed around the stuffing like an envelope. The latter two also vary in that they have discernible soft layers, with one "opening" to the crispier shell layers.
References: wikipedia, vegrecipesofindia.com, about.com.
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