Paratha

Paratha, a beloved street food in Bangladesh, holds a special place in the hearts and palates of its people. This flaky and layered flatbread is made with whole wheat flour, known as atta, and is a versatile and satisfying option for breakfast or a snack any time of the day.

To make Paratha, the process involves rolling out the dough into a thin circle. After that, brush it with ghee or oil. The dough is then folded and rolled again, which creates layers resulting in a soft and flaky texture when it's cooked. Lastly, cook the paratha on a griddle or tawa until it turns golden brown and develops appetizing charred spots.

Paratha is often enjoyed with a variety of accompaniments, adding to its versatility and flavor. It pairs well with different curries, such as chickpea curry (chana masala), potato curry (aloo tarkari), or a mixed vegetable curry (sobji tarkari). The combination of the warm and flaky paratha with the savory and aromatic curries creates a delightful culinary experience.

Aside from curries, Paratha is also commonly eaten with chutneys, pickles, yogurt, or even a fried egg on top. These accompaniments add a tangy, spicy, or creamy element that complements the bread beautifully.

In Bangladesh, Paratha is readily available at street food stalls, where it is freshly prepared and served piping hot. It is a popular choice among locals who appreciate the simplicity and deliciousness of this street food staple.