In Pakistan I think most people use ghee to make parathas
here its difficult to get hold of ghee , so I just use butter from the butter pots … and sometimes oil …
Do you think that affects the quality of the paratha?
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i use ghee for making baldaar(layered) paratha.when i use oil bal nazar hi nehi aatay aur soft nehi banta.
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butter is good enough :k:
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Where are you living CB ? ofcorse you can get ghee here in UK …
and yes it makes a difference to taste and quality depending on what you use … can e made from butter, margarine, oil and ofcorse the regular ghee or if you want the classic touch then you use the desi ghee and best recommendation for that is ..Eastend walon ka gree dabba desi ghee with a cow on it 
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Most people I know in Pakistan make paratha with Dalda-type naqli ghee, not real ghee. Real ghee is expensive!
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Most people I know in Pakistan make paratha with Dalda-type naqli ghee, not real ghee. Real ghee is expensive!
In Pakistan if you use desi ghee once in a while then you will not mind it being expensive. Paratha should not be eaten everyday anyway.
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the best substitute for Dalda ghee is: **Crisco Vegetable Shortening***...available in most supermarkets. Good Luck! :)*
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Everyone I know likes to eat parathas made in asli desi ghee. I prefer parathas made in oil, that is when I eat em once a year. :halo:
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I only eat paraThas in Pakistan, with real mallai for brekkie...what a sin!!
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You can buy ghee in most supermarkets nowadays so I'm not sure why you say it's hard to get hold of, especially since I understand you live in an area with a large Asian population?
Anyway, I read that you can make ghee from melting butter and skimming off the impurities.
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Anyway, I read that you can make ghee from melting butter and skimming off the impurities.
**you are talking about 'clarified butter'? yup, this clarified butter is similar to desi ghee but NOT quite.
another way to make ur own desi ghee is by churning the 35% cream and then cooking it on low heat and then squeeze out the liquidy butter and discard the granular residue. this butter made this way is very close to the real thing :)**
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^ ah, thanks for the clarification on that.....
Sorry, couldn't resist :p
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its real easy to make ghee if you have butter, chi-B
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i use margarine and my paranthas turn out perfecto!
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the best substitute for Dalda ghee is: **Crisco Vegetable Shortening***...available in most supermarkets. Good Luck! :)*
I have never ever tried that but I definitely will now
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Desi ghee is pretty easy to get a hold of here but I don't really use it as I hear its not all that great for heart patients. My dad is one.
I use butter, margarine or oil on the very rare occasions we make them.
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I hate ghee ugh.
We use butter and olive oil but everyone in our family prefers paratha's on the crispier side.
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Queerio, no way , previously I spoilt two large pots of cream trying to make butter out of them 
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Best ghee substitute I've used is fresh butter made from heavy cream. A bonus is that you also have buttermilk!
You can try the butter flavor Crisco, or the original crisco (in a blue cover).
You can also find ghee in Arabic stores, as it's a common ingredient in Arabic pastries.