Paratha and Malabar Paratha are popular flatbreads that are enjoyed in mainly Asian countries and beyond. While these two dishes may look similar at a glance, there are a number of differences that set them apart in terms of taste, texture, and preparation.
In this article, we’ll explore what makes paratha and Malabar paratha unique, from their origins and ingredients to their preparation and flavor.
Whether you are a food enthusiast or simply curious about these delicious dishes, read on to learn more about what makes Paratha and Malabar Paratha unique.
Introduction to Paratha and Malabar Paratha
Paratha and Malabar Paratha are two popular types of flatbreads in Asia, enjoyed for their texture and taste.
While they may appear similar, there are key differences between the two that set them apart.
Overview of the Differences
Paratha is a North Indian flatbread made with wheat flour, water, and ghee or oil. It is rolled out in thin layers, then cooked on a griddle until golden brown and crispy.
Malabar paratha, on the other hand, is a South Indian flatbread made with flour, water, and oil. It is stretched and folded into multiple layers before being fried on a griddle. The result is a light and flaky bread that’s perfect for soaking up curries and stews.
People also search for: Coin Parotta Recipe, Jalebi Paratha Recipe
Ingredients Used in Paratha
Paratha is made with whole wheat flour, water, and ghee or oil. The dough is kneaded until smooth, then rolled out into thin circles. The circles are brushed with ghee or oil and folded into a square, before being rolled out again and cooked on a hot griddle.
Ingredients Used in Malabar
Paratha Malabar paratha is made with flour, water, and oil. The dough is kneaded until smooth, then stretched and folded into multiple layers. The layers are brushed with oil and fried on a hot griddle, resulting in a flaky and delicious flatbread. Preparation of Paratha To prepare paratha, the dough is divided into small balls, then rolled out into thin circles. The circles are brushed with ghee or oil and folded into a square, before being rolled out again and cooked on a hot griddle. The bread is flipped over a few times until it’s golden brown and crispy.
Preparation of Malabar Paratha
To prepare Malabar paratha, the dough is stretched and folded into multiple layers, then brushed with oil and fried on a hot griddle. The bread is flipped over a few times until it’s crispy and golden brown.
Texture And Taste Difference
Paratha has a crispy exterior with a soft and a bit of a chewy texture on the inside. In comparision, Malabar paratha is of a melt in your mouth flaky and layered texture.
Paratha has a rich nutty flavor due to its use of ghee or oil in the dough. On the other hand, Malabar paratha has a more savory taste, with the oil used in the dough adding a delicious depth of flavor.
Factors to Consider
Flavor: Paratha has a rich, buttery flavor, while Malabar Paratha is more neutral in taste.
Texture: Paratha is flakier and more layered than Malabar Paratha.
Cuisine: Paratha is more commonly used in North Indian cuisine, while Malabar Paratha is used in South Indian cuisine.
Dish pairing: Paratha is usually paired with curries and stews, while Malabar Paratha is usually paired with lentils and other vegetarian dishes.
Ultimately, it comes down to personal preference. Give both a try and see which one you like best!In conclusion, both paratha and Malabar paratha are delicious and versatile flatbreads that offer unique flavors and textures.
Whether you are a fan of the traditional paratha or the flaky and layered Malabar paratha, there is no denying the appeal of these popular dishes. So, the next time you are at a restaurant or cooking at home, why not give these tasty flatbreads a try and see which one you prefer?
Leave a Reply