Styles of making parathas? Does that even mean something! I love parathas but i need something different in plain parathas too every time. So my plain parathas will not be all that plain, i love ajwain ka parathas, it keeps it plain and simple but still makes it special. Iam sure most of you make these parathas, all you need to do is add some salt, ajwain(carom seeds) and some chat masala while kneading the dough.
OK a disclaimer, i know this might not make much sense to you but i had to keep a note of the various styles of making parathas and here they are:
1. The simple round paratha:
Heat tava (or cast-iron skillet) to medium high heat.
Divide the dough into 6 equal pieces. Form each piece into a ball. Place the dough balls a little apart on the corner of the board and cover with a damp cloth.
Roll a ball out into a disc about 2 inches radius. Brush some ghee on it, gather the corners and seal in the middle as shown in the picture.
Roll out the paratha to the size possible and place it on the tawa.
Turn the paratha after it puffs up and has brown spot on the bottom . Smear some ghee on this side and continue cooking until the second side has some spots on it. Turn it again and smear some ghee on this side too, and cook till the paratha is cooked completely.
2. The tikona (triangular) paratha:
Roll a ball out into a disc about 2 inches radius. Brush some ghee on it, fold it into a semi circle, smear some ghee on it again and fild it again.
Roll out the paratha to the size possible, as a triangle and place it on the tawa.
Now cook the paratha as mentioned above.
4. Flaked Paratha:Smear some ghee to the small round, fold it into a semi circle and then roll it into a cone as show in the picture.
Invert this cone inside out so that it takes the form as shown in the other pictures, the front and the back pictures are shown.
Roll it out to a circle and cook it up.
Another form of flakes paratha, slit through a radius . Now fold it thro other quarters to form a cone. And invert it inside out, it takes the form as shown in the next picture.
You would love the crispy layers in this believe me.
Roll it on like a cigar, now roll this to form a bundle as you would do to a rope.
Now flatten it like shown in the picture. Roll it on to a paratha and cook it.
Thanks frens for reminding me… This again goes toSrivalli, the Mela Queen’s Roti Mela.