Restaurants Serve Paratha in Dubai
Traditionally, Paratha has been an essential way of breakfast, especially in the northern parts of the Indian subcontinent. And as the UAE hosts a sizable Indian and Pakistani population, there are many restaurants which serve paratha in Dubai.
Customarily, the paraths is made using Ghee, but sometimes oil is also used. Some people may even like to bake it in the oven for the sake of minimising calories (this is a practice gradually gaining prevalence amongst the health-conscious). Conservatives however maintain that Paratha, while definitely a kind of bread, should not be baked the way Naan has been. Rather, it should ideally be shallow-fried on a Tawa— a stone frying pan, using butter or some cooking oil. While Naan is generally rolled out once and then slapped up against the side of a tandoor. Tandoori Paratha on the other hand gets rolled out multiple times to create a scaly bread.
Usually, the Paratha is eaten with dollops of white butter on top of it. Side dishes that are usually served with Parathas are curd, fried egg, omelette, Kabab, Nalli Nihari, Jeera Aloo (potatoes flippantly fried with cumin seeds), Daal, and Raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, or mutton keema.
Luckily there are restaurants which server paratha in Dubai and Mirchiwala in Karama is one of them.
Parathas are one of the most widespread unleavened flatbreads in the Indian subcontinent, made by cooking whole-wheat dough on a Tava, and finally shallow-frying them. Parathas are heavier than Chapatis or Rotis and this is either because, in the case of a plain, unstuffed Paratha, they have been layered by coating with Ghee or oil and folding repetitively; or else because some vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots, even if they are not stuffed with any filling. For example, a Rajasthani Mung Daal Paratha uses both the layering technique, other than the Mung Daal is also mixed into the dough. Stuffed Parathas resemble a filled pie, which is squashed flat and shallow-fried on Tawa, using two discs of dough stuck down around the edges. Or, by alternatively using each of the two discs of dough to enclose a ball of filling and sealed with a chain of pleats pinched into the dough around the top, they are gently compressed to flatten the dough with the palm against the working surface. This filled up dough is then rolled into a circle, and finally shallow-fried on a Tawa. Stuffed Parathas are generally not layered.
Parathas can be eaten as a breakfast dish or as an evening tea-time snack. Perhaps the most common stuffing for Parathas is mashed, and spiced potatoes, resulting into Aloo ka Paratha, followed closely by spiced up Daals (lentils). Many other alternatives include leafy vegetables, radishes, cauliflower, or paneer. In case of non-vegetarian stuffing, for example, mutton-keema can be used. A Paratha (especially the stuffed one) can be served simply with a pat of white butter spread on top of it or with side dishes, such as chutney, pickles, ketchup, yoghurt or raita or with some curries. Some people also roll the Paratha into a tube and eat it with tea, often dipping it in Ginger Tea. At Mirchiwala, you also get a scrumptiously flavoured Ginger Tea.
Mirchiwala restaurant also serves paratha in Dubai
If made in just the right way, Parathas can in fact be a healthy dish. Parathas are generally considered unhealthy because people stuff them with a lot of unhealthy things and cook them in an unreasonable amount of ghee, oil or butter. If you are searching for restaurants which serve paratha in Dubai, visit Mirchiwala today and enjoy our tasty and healthy Parathas.