World Grain - February 2023 - 22
Parothas:
In a class of their own in India
Elaborate production process requires skill, patience
by Uttam K. Waykar and Pooja Palani
P
arothas are in a class of their own. From the simplest
ingredients, Indian artisan bakers conjure up
delicious products that look and taste like a mixture
of flatbread, pancakes and puff pastry.
Parothas are a regular feature of everyday meals in
South and North India and find their way onto the table
from early in the morning until late evening.
Although there are different methods of preparation,
recipes and alternative spellings of parotha (paratha,
parotta, parontay, porotta, parathe) in each of the 28
Indian states, all the variants have one thing in common:
the production process is always elaborate and
takes a large measure of skill and patience.
Simple ingredients, complex preparation
One of the main ingredients is wheat flour (atta/maida).
Consumers in northern regions prefer the stronger taste
of wholemeal (atta) parothas. By far the largest percentage
of the atta flour is stone-ground instead of being
produced in roller mills. The capacity of these stone
mills ranges from a few hundred kilograms to over a
hundred tonnes a day.
22
Another important raw material besides flour is
fat - not only as an ingredient of the recipe but as
an aid to preparation of the dough. It is the constant
moistening of the dough with ghee, butter or oil that
leads to the formation of separate layers that do not
stick together. The correct dosing of the fat requires
instinct, for the aim is to make parothas that are neither
too dry nor too heavy, and with tender layers
that melt in the mouth.
Besides unfilled parothas, Indian bakeries offer numerous
variants and augment the basic recipe, for example,
with a spicy potato mash (aloo parotha) or with
spinach (palak parotha) or peas (green pea parotha).
The filling is either kneaded directly into the dough,
or the dough is laid round the filling like an envelope.
Layer by layer to a unique product
The secret of the parotha lies in the layering of the
dough. Parothas are made from extremely extensible
dough that is rolled, worked and folded until thin strips
consisting of several layers form. These are then twisted
round into a spiral shape. In a final step the spiral
February 2023 / World Grain / World-Grain.com
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World Grain - February 2023
Table of Contents for the Digital Edition of World Grain - February 2023
World Grain - February 2023 - Intro
World Grain - February 2023 - 1
World Grain - February 2023 - 2
World Grain - February 2023 - 3
World Grain - February 2023 - 4
World Grain - February 2023 - 5
World Grain - February 2023 - 6
World Grain - February 2023 - 7
World Grain - February 2023 - 8
World Grain - February 2023 - 9
World Grain - February 2023 - 10
World Grain - February 2023 - 11
World Grain - February 2023 - 12
World Grain - February 2023 - 13
World Grain - February 2023 - 14
World Grain - February 2023 - 15
World Grain - February 2023 - 16
World Grain - February 2023 - 17
World Grain - February 2023 - 18
World Grain - February 2023 - 19
World Grain - February 2023 - 20
World Grain - February 2023 - 21
World Grain - February 2023 - 22
World Grain - February 2023 - 23
World Grain - February 2023 - 24
World Grain - February 2023 - 25
World Grain - February 2023 - 26
World Grain - February 2023 - 27
World Grain - February 2023 - 28
World Grain - February 2023 - 29
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World Grain - February 2023 - 35
World Grain - February 2023 - 36
World Grain - February 2023 - 37
World Grain - February 2023 - 38
World Grain - February 2023 - 39
World Grain - February 2023 - 40
World Grain - February 2023 - 41
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World Grain - February 2023 - 72
World Grain - February 2023 - 73
World Grain - February 2023 - 74
World Grain - February 2023 - 75
World Grain - February 2023 - 76
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