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.
Before making this recipe, you will first need to prepare a batch of my homemade naan dough.
Separate your dough into pool ball sized balls and then let them rise slightly (Covered)
Roll each out into paper thin round discs and top with a little vegetable oil.
Carefully fold into pleats resembling the bellows of an accordion.
Roll this into a nice tight ball, pushing upwards as you do.
Don’t worry if yours isn’t as pretty as Palash’s. He’s an expert chef. Yours will still be awesome.
Allow to sit for ten mins. Then roll out into another thin disc to cook.
One of Palash’s parathas being removed from the tandoor.
The pan cooked method. As the paratha cooks, bubbles will rise on the surface.
Flip is over when brown spots appear on the underside to brown the top.
Not so layered as Palash’s tandoor version but still a lot different in texture to naans. So good.
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Homemade Parathas
Ingredients
Instructions