Cutting gives you very sharp and thin edges, while rolling gives you thicker and somewhat enclosed edges. Thin/sharp edge cannot trap the heat inside paratha as well so you come up with mis-cooked paratha.
Here is an idea make a thin round long lace of flour and put it around that edge and you get the perfect edge you are looking for. :)
there is no such thing as a round paratha unless you are making it out of maida and deep frying it to eat with seekh kababs.
the shallow fried ones we make at home are always square........initially rolled round, ghee applied, folded square and then rolled out again for cooking......keep in mind that these are slightly fried on the tawa.
the "layered" ones that everyone is referring to are called "parath-daar roti".......initially rolled round, ghee applied, folded and rolled to a rope and then coiled onto itself in a circle, rolled again and then cooked.........after cooking the roti is then "crumpled" slightly and another layer of ghee applied just before it is served....
Is this what you’re talking about?
the ones my mom and MIL make are round but shallow fried…
I couldn’t find any pic of the end result…but this was it (the half eaten version )
PS, I’m sorry if this is in bad taste to post right now…
I can’t make parathas. :hinna:
I’ve tried so many times but i cant even get the shape right, let alone the texture, thickness ( its thick on the edges and very thin from the center ). I make perfect round chapatis but when it comes to parathas i fail badly. =(
My mom makes the round ones and layered ones. Always yummy!
yeah i wanna find that out too waleeja … I have seen that when elder ladies make lacha paratha’s the layers are so very well defined … but when i make them, the layers are there but not defined .. .. I have tried putting butter / oil etc … even sprinkle dry flour on the oil/butter .. but nothing seems to give that finely layered look .. what am i doing wrong?