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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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रेस्टोरेंट‑स्टाइल तंदूरी मसाला घर पर ही बनाइए। साबुत लाल मिर्च, दालचीनी, लौंग, इलायची, जीरा, काली मिर्च, लेमन ग्रास और अमचूर पाउडर को हल्का भूनकर बारीक पाउडर में पीसें। यह मसाला तंदूरी चिकन, पनीर, टिक्का, बटर चिकन आदि सभी तंदूरी व्यंजनों में उपयोग किया जा सकता है। बिना किसी रासायनिक एडिटिव के पूरी तरह प्राकृतिक और स्वास्थ्यवर्धक।
Lachha Paratha (Layered Indian Flatbread) (parota)
A step‑by‑step guide to making soft, flaky Lachha Parathas quickly. Learn the folding technique, optional herb fillings like spring onion, methi and coriander, and how to cook them perfectly on a hot skillet. Also known as parota.
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Fenugreek (Methi) Paratha (parota)
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