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Hotel Style Crispy Paratha (parota)
A step‑by‑step recreation of the famous hotel‑style crispy and fluffy parathas from Pathan Hotel. The dough is soft, layered with melted ghee, and fried in generous oil to achieve a golden, crunchy exterior while staying tender inside. Perfect for a hearty breakfast or snack. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Achieving the correct dough consistency – not too soft, not too stiff.
- • Applying melted ghee evenly between layers.
- • Pressing the paratha firmly while frying to develop the characteristic lacy cracks.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and never leave the pan unattended.
- • Use oven‑mitts when handling the hot tawa.
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