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Flaky Paratha with Potato Bhaji (parota)
A soft, layered wheat paratha served with a spicy, crispy potato bhaji. The technique of folding and lightly oiling the dough creates a lacy, melt‑in‑your‑mouth texture, while the bhaji adds a hearty, flavorful side. Perfect for a hearty breakfast, lunch, or dinner. Also known as parota.
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Critical Success Points
- • Folding the dough tightly after each oil‑sprinkle creates the flaky layers.
- • Cooking the paratha on the right heat – too high burns, too low makes it soggy.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby.
- • Handle the hot tawa with oven mitts to avoid burns.
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