If you wish to make a fluffy nice crisp paratha , then ensure that the tawa is extremely hot and the oil on it really hot before you put the paratha on it … the hotter the tawa , the better the crisp on the outside while remaining soft on the inside …
Reduce the flame to medium 15 seconds after putting the paratha on the tawa …
PS : Please PM me any tips you would like to contribute and I will share them on a weekly basis … thanks
Re: Tip of the Week - Tasty Paratha
You couldn't do that on a electric stove top, right? Since it would take a while for the heat to decrease on the tawa.
Re: Tip of the Week - Tasty Paratha
Gaia , you can actually ... I had the electric stove in one my of my rented flats earlier ... i used to use two hobs .. one would be on high heat setting , the other on medium ... so as soon as I would put the paratha on the ultra heated tawa , I would remove the tawa off that hobb and place it on the other one !
Always worked well for me !
Re: Tip of the Week - Tasty Paratha
haey thank you, i will definitely definitely try that out tomorrow :)
Re: Tip of the Week - Tasty Paratha
CB, maybe you can help me with this query. My cousin made this paratha and I still can't get over it and neither can I make it like that. But her paratha was so soft and the layers were so thin but intact, and the outer part was crispy without being too crunchy.
I have tried making layered parathas in different methods but if I roll my paratha too thin then I don't have too many layers, if I don't roll it too thin then I get the layers but they are not tracing paper thin and the paratha feels bulky as well.
Can you help at all?
Re: Tip of the Week - Tasty Paratha
Automne, yes i think i can help..
ensure the tawa is really really hot and you have spread enough oil all over the tawa .. the lesser the oil the stiffer the paratha .. slightly more oil and you will get that perfect crisp .. i usually pour about two tablespoons oil on the tawa...
how to do the pera :
take the pera ata enough for one and a half roti ... yeah thats the thickness that will give you a good paratha ...
Roll it out as large as you can ... then apply blobs of butter or ghee and dont spread it , it should be left in blobs... sprinkle some dry flour on top and roll the paratha into a string and pat the string with some dry flour..
Then when you are doing the string back into a pera ..ensure each string falls on top the previous ring... roll it out again this time dont roll it out too big .. should be a little thick ...
now the next important thing that makes a difference ..
once you put the paratha on the tawa, using a brush or the back of a spoon spread some oil on the top .. and keep the fire on high ..
start rotating , not flipping but rotating the paratha ( this gives you the crisp ) ... and as soon as you notice light browning on the lower end of the paratha .. lower the heat to medium and flip it ..rotate it too .. and as soon as it reaches the crisp level you like ... its ready ...
Re: Tip of the Week - Tasty Paratha
Nicee tip.JazaakAllah khair CB
Re: Tip of the Week - Tasty Paratha
One other tip to add , I forgot to share ... you know when you feel that the paratha has become stiff rather then crispy .. it means that you have over cooked it .. to avoid getting it over cooked , ensure you flip sides quickly ...