The paratha was first conceived in the ancient Punjab region, but soon became popular all over India, including southern India. The southern Indian states have their own versions of the ubiquitous paratha, the most popular being the Kerala porotta. Indian immigrants took this dish to Malaysia, Mauritius (where it is known as farata) and Singapore, resulting in variations such as roti canai and roti prata. In Myanmar (Burma), where it is known as palata, it is eaten with curries or cooked with either egg or mutton, or as a dessert with white sugar. Htat ta ya, literally 'a hundred layers', is a fried flaky multilayered paratha with either sugar or boiled peas (pè byouk). Paratha in Trinidad and Tobago differs from the South Asian paratha in that it is generally thinner and larger. In Trinidad and Tobago it is commonly called "buss up shut" ("burst-up shirt"), especially by non-Indo-Trinidadians. Aloo (pronounced Aalu) paratha (stuffed with flavored potato and onions).
shot ta definitely khub bhalo. kintu writing-ta aro bhalo hoyeche. everybody can understand the shot now :) very nice. KPC-te ekta proshno korechi. iche hole ans dio :) no jabardasti :)
0 
{K:37355} 10/3/2009