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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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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thori sooji dal kar dekhian.. shayad kam ban jaye… 
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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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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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#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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alton brown would be so proud.
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hey you! how’ve you been? … you should be writing a blog right about now not browsing threads! 
but yes love alton in good eats! 
his newer shows are so blahhhh … no substance.
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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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Number 3 and 4. The thinner, the crispier.
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If its thin it will just dry up and become harder , I think ..what say?
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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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Boungiya maar rahai ho ya ammi ney pataya?
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seriously… try it
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if its think for than crisy it will be like papar
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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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do that. seal it properly.
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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 
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We get something called Khaakra which is exactly as ur description. Very yummy with chai or as a regular snack. Very popular with Gujaratis!