Comments on: Flaky Pan-Fried Indian Flatbread: Methi Paratha http://www.tigersandstrawberries.com/2008/03/04/flaky-pan-fried-indian-flatbread-methi-paratha/ Cook Local, Eat Global Thu, 09 Feb 2012 10:50:54 +0000 hourly 1 http://wordpress.org/?v=3.2 By: seapot http://www.tigersandstrawberries.com/2008/03/04/flaky-pan-fried-indian-flatbread-methi-paratha/#comment-57997 seapot Mon, 25 Aug 2008 20:29:15 +0000 http://www.tigersandstrawberries.com/?p=912#comment-57997 I like the rolling technique. But being Indian and having made parathas, I'd like to comment as well that you don't normally need so much oil. I put the paratha on a dry non-stick pan, spray pam on one side. Turn it over, spray a little more pam on the other side, make sure both sides are cooked. I then serve with a small dab of butter. I like the rolling technique. But being Indian and having made parathas, I’d like to comment as well that you don’t normally need so much oil. I put the paratha on a dry non-stick pan, spray pam on one side. Turn it over, spray a little more pam on the other side, make sure both sides are cooked. I then serve with a small dab of butter.

]]> By: Jim http://www.tigersandstrawberries.com/2008/03/04/flaky-pan-fried-indian-flatbread-methi-paratha/#comment-56328 Jim Sun, 04 May 2008 17:22:24 +0000 http://www.tigersandstrawberries.com/?p=912#comment-56328 I've made this twice, once with scallion and mint, and once with just scallion. They are awesome! It kind challenging to make them as part of dinner, especially when you might be cooking other "serve immediately" type dishes. But I can't get over how delicious the layers are, and how easily they end up being made -- by the rolling method. They remind me very much of a sopapilla, but deliciouser. A+ I’ve made this twice, once with scallion and mint, and once with just scallion. They are awesome! It kind challenging to make them as part of dinner, especially when you might be cooking other “serve immediately” type dishes. But I can’t get over how delicious the layers are, and how easily they end up being made — by the rolling method. They remind me very much of a sopapilla, but deliciouser. A+

]]> By: Ramki http://www.tigersandstrawberries.com/2008/03/04/flaky-pan-fried-indian-flatbread-methi-paratha/#comment-53071 Ramki Fri, 21 Mar 2008 12:49:06 +0000 http://www.tigersandstrawberries.com/?p=912#comment-53071 Hi Am blogging your paratha as a model recipe in the 1001 Paratha cookbook at http://ramkicooks.blogspot.com/ /Thanks for the recipe Hi
Am blogging your paratha as a model recipe in the 1001 Paratha cookbook at http://ramkicooks.blogspot.com/

/Thanks for the recipe

]]> By: Rashmi http://www.tigersandstrawberries.com/2008/03/04/flaky-pan-fried-indian-flatbread-methi-paratha/#comment-52638 Rashmi Thu, 06 Mar 2008 21:28:29 +0000 http://www.tigersandstrawberries.com/?p=912#comment-52638 Hi, I am a regular reader of your website, but never commented before. I am an Indian, and make paranthas a lot with different fillings. I just wanted to say that uaually, we do not put oil in the pan when the rolled parantha is put to cook. Just heat the pan to moderate heat, and put the parantha. You will know when to flip, as the top somewhat changes color. Flip it and cook again. Flip again , and now apply butter generously.(clarified butter - ghee is preferable).It is ready to eat. Hi,

I am a regular reader of your website, but never commented before. I am an Indian, and make paranthas a lot with different fillings. I just wanted to say that uaually, we do not put oil in the pan when the rolled parantha is put to cook.

Just heat the pan to moderate heat, and put the parantha. You will know when to flip, as the top somewhat changes color. Flip it and cook again. Flip again , and now apply butter generously.(clarified butter – ghee is preferable).It is ready to eat.

]]> By: Diane http://www.tigersandstrawberries.com/2008/03/04/flaky-pan-fried-indian-flatbread-methi-paratha/#comment-52580 Diane Tue, 04 Mar 2008 22:57:30 +0000 http://www.tigersandstrawberries.com/?p=912#comment-52580 Ooooooohhhhh. I love paratha. I can do an OK methi paratha - and I use a version of your technique (many folds over). But my roti-making technique is bad. All that oil, and layering for parathas forgives a host of ills. Every summer I go on a self-imposed "roti boot camp" to try and improve my roti making, and indeed it has improved from consistently awful to "wildly inconsistent" - sometimes they are great and puff. Sometimes rock hard tortilla-like things. Parathas are so much easier. And tastier! Ooooooohhhhh. I love paratha. I can do an OK methi paratha – and I use a version of your technique (many folds over). But my roti-making technique is bad. All that oil, and layering for parathas forgives a host of ills. Every summer I go on a self-imposed “roti boot camp” to try and improve my roti making, and indeed it has improved from consistently awful to “wildly inconsistent” – sometimes they are great and puff. Sometimes rock hard tortilla-like things. Parathas are so much easier. And tastier!

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