TYPES OF “PARATHAS” in Pakistan By: Jannat Beaconhouse School System F-11 Girls Senior campus , Islamabad, Pakistan

Plain Paratha Plain paratha is part of a traditional South Asian breakfast. Traditionally, it is made using ghee but oil is also used. Plain paratha can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries.

Aloo Paratha Aloo paratha "potato paratha"is a bread dish originating from the Indo-Pak subcontinent. Aloo parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee.

Chili Paratha Chili paratha, or mirch ka paratha as it is known in Pakistan is essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder. It is usually garnished with coriander leaves or green onions.

Gobi Paratha Gobi paratha "cauliflower paratha"is a type of paratha or Parantha that is stuffed with flavored cauliflower and vegetables. It is a bread with North Indian origin, and is predominantly popular in the Indian Subcontinent.

Laccha Paratha Laccha paratha literally means ring paratha and it is also a layered paratha. Laccha paratha is usually prepared from whole wheat atta, like other regular plain parathas, with a slightly different method of folding the dough. Laccha paratha is usually folded like a fan, and then in a circular roll and then flattened out again.

Matar Paratha Matar paratha or peas paratha is stuffed with green peas along with masala.Matar paratha can be served plain or with mango pickle or lemon picke.

Cheese Paratha Cheese paratha is prepared with spiced cheese stuffing. Cheese parathas are best served hot, because if the turn cold they become dense and chewy. Cheese paratha can be served with mango pickle, tomatoe ketchup or yogurt.