Indian Garlic Bread is a popular and traditional flatbread made with whole wheat flour stuffed with a spread made of spicy, tangy and pungent flavours emanating from garlic, fresh crushed black pepper, amchur powder and cumin seed powder. This paratha tastes extremely well with sweet curd/yogurt or pickle. If you are the person who loves the aroma of garlic then this is an amazing dish, very flavourful, yummy and healthy to eat.
Paratha Paratha is a very classic north Indian speciality that is almost cooked everyday in most Indian homes especially in every north Indian kitchens. Parathas can be easily eaten for breakfast, lunch or dinner as they are healthy and nutritious to eat. Paratha is also called as parantha, parauntha etc and is a typical flatbread originated in the Indian subcontinent. It is an amalgamation of the words parat and atta which literally means layers of cooked dough.
Paratha is made of various shapes and sizes such as round, heptagonal, square or triangle. Traditionally paratha are made with whole wheat flour stuffed with a variety of vegetables that include potatoes, leafy vegetables, radish (Mooli Paratha), cauliflower or paneer. The paratha are generously pan-fried with ghee (clarified butter) or oil. These parathas can be simply eaten with a blob of butter accompanied with pickle, plain yogurt or raita with few slices of onions and green chilli.
Garlic Garlic is one of the most common flavours used in Indian cuisine and there is hardly any curry/dish that is complete without using garlic paste. It is a wonderful seasoning and adds unique aroma, taste and nutrition to the dishes. Garlic, if eaten raw has a very strong taste, pungent to the tongue with a hint of burning sensation but not very extreme; but when cooked, is very aromatic, sweet and the essence engulfs the whole dish.
Native to central Asia over 5000 years, garlic is one of the oldest cultivated plants in the world. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture. Garlic was introduced into various regions throughout the globe by travellers and explorers. By the 6th century BC, garlic was known in both China and India, the latter country using it for therapeutic purposes.
Garlic is currently grown in temperature and tropical regions all over the world and many different cultivated types have been developed to suit different climates. Interestingly, Allicin in garlic is the major biologically active component and is the key ingredient responsible for the broad-spectrum of anti-bacterial activity in garlic. Researches have showed that allicin is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects.
Garlic is an essential ingredient for every kitchen, not only because of the delicious flavour that it adds to food, (raw or cooked), but for its health benefits too. Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Garlic is used to prevent certain types of cancer, including stomach and colon cancers. Garlic is also assumed to help regulate blood sugar levels.
Regular and prolonged use of therapeutic amounts of aged garlic extracts lobwer blood homocysteine levels and has shown to prevent some complications of diabetes mellitus. Additionally, garlic is an excellent source of manganese. It is also a very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorus, selenium, calcium, potassium, and copper. It contains vitamin A, B1, B2 and C as well.
Garlic paratha is a rare variety of paratha dish, is light and easy to prepare. You could also make them spicy or bland depending on individual’s taste. Garlic taste exceptional when spread over breads which creates a variety to classic dishes such as garlic bread, garlic toast, bruschetta, crostini and canapé. Paratha recipes There are innumerable paratha dishes using vegetables, meats or both.