So many delicious layers. You’ve got to try this one!
Normally when I show my step by step recipes, I do them myself. I prepare the recipes in my own home kitchen and then send the recipe and photos out to all of you.
If you’ve been reading my blog lately, you’ll know that a couple of weeks ago, my wife and I were invited back to Scarfes Bar by Head Chef Palash Mitra. While there, I was able to watch him prepare some of his fantastic recipes which I photographed.
He makes parathas in a way I’d never considered before, in a tandoor oven. The only way I had prepared them in the past was in a pan with a little oil. This is indeed how they are normally done. Palash’s method was a lot less fatty but equally as good. In fact I now prefer tandoor cooked parathas.
I’ve made them now in my own home tandoor but being winter and quite dark, the photos were not up to standard. So I decided to show you this recipe with photos from my day at Scarfes Bar.
Realising that not many people have a tandoor oven, I have also shown photos of the pan method. Yes, I do prefer the tandoor but I promise you, you won’t be disappointed. Parathas are an excellent alternative to homemade naans. They are great on their own dipped in your favourite raita or chutney and very nice wrapped around barbecued tandoori style meat and vegetables.