Paratha Question

Lifestyle Parenting, Household Affairs and Cuisine corner
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What do you think makes crispier paratha’s:

1- Putting loads of ghee in the pera and sprinkling with dry flour

2- Adding oil or ghee while goonding the aata

3- Giving the paratha a lot of layers and twists

4- Cooking it on low heat or high heat

5- Not using the bailan to spread it out but doing it with the hands

6- Mixing a super soft dough for paratha’s.

7- Any others , please suggest.

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Re: Paratha Question

In my opinion no:3 and cooking it on low medium flame. Plus always wait for dough to settle down atleast for an hour. Putting lots of ghee does not make t crispier it gets softer instead. And yes also first cook 1 side little and when you turn over let that side cook little so the kind of roti marks appear on it and then apply ghee, i tried it this way and it turns out more crispier

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Re: Paratha Question

thori sooji dal kar dekhian.. shayad kam ban jaye… :hmmm:

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Re: Paratha Question

i think #4](http://www.paklinks.com/gs/usertag.php?do=list&action=hash&hash=4) .

layering and twisting the dough helps. don’t load paraThaas with more ghee than actually needed. it will NOT be so good for your health.

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Re: Paratha Question

make it more thinner... jitna patla belain g ... and then ghee or oil ......it will be crispy....

jb paratha ka kinary thin nae hn gay .... hw can it be cripy,,,,,

evenly baylain ....koe kinara mota na rahay.

high heat pa agr oil ya ghee use karain g to wo jaldi pakta h

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Re: Paratha Question

#4](http://www.paklinks.com/gs/usertag.php?do=list&action=hash&hash=4)

crispy food is all about heat play. read up on the science behind getting food crispy …
here is my nerdy explanation …:halo:
its not about the quantity of oil inside/outside food … since the principle of the chemical reaction is the same. You want the surface of the food being fried/sauted to dehydrate. As it dehydrates …the food begins to brown (Through maillard reaction) … allow that to occur for just the right time and you got crispy! … too low of a heat = soggy, too high of heat = burned food (process gone from carmalization to pyrolysis)

ok so translating that to practical … what works for me is medium/medium high heat and letting the paratha sit without moving it around every few secs … makes sense in my brain … cuz if i move the paratha around too much .. the paratha suface is not in contact with hot oil/hot pan long enough to proceed with the maillard reaction.

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Re: Paratha Question

alton brown would be so proud.

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Re: Paratha Question

hey you! how’ve you been? … you should be writing a blog right about now not browsing threads! :bailan:

but yes love alton in good eats! :smiley:
his newer shows are so blahhhh … no substance.

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Re: Paratha Question

  1. Add egg white to the dough. Soft inside, crisp outside.
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Re: Paratha Question

For me cooking putting paratha when tawa is super hot n i cooked one side properly then turn it n keep pressing.

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Re: Paratha Question

Number 3 and 4. The thinner, the crispier.

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Re: Paratha Question

If its thin it will just dry up and become harder , I think ..what say?

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Re: Paratha Question

I think high heat does the trick...when I want to make mine crispy, I up the heat. It isn't dry like that...just flaky and crispy.

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Re: Paratha Question

Boungiya maar rahai ho ya ammi ney pataya?

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Re: Paratha Question

seriously... try it

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Re: Paratha Question

if its think for than crisy it will be like papar

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Re: Paratha Question

I have an issue. I would like to surprise Mrs Paijee by making stuffed parathas - maybe aloo or a left over veg from night before.

Do I roll out the roti & spread the mixture on top & fold it & re-roll or do I spread the mixture on the roti & make another roti and put on top of 1st roti?

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Re: Paratha Question

do that. seal it properly.

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Re: Paratha Question

The second one , roti , fill it , roti on top .. that is the best stuffed paratha. It becomes a royal mess if you do it the first way ..

Heat the tawa absolutely smoking hot , then medium fire and then put the paratha on the tawa, spread oil or ghee on top with a spoon covering it properly and then flip it a bit more ghee of the top side .. up the heat a bit to ensure it crisps up quickly ..

Done , stuffed paratha :)) good luck, hope your Mrs loves the effort you are about to put into this task :thumbsup:

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Re: Paratha Question

We get something called Khaakra which is exactly as ur description. Very yummy with chai or as a regular snack. Very popular with Gujaratis!