Our friend’s mom taught me this recipe. She and her daughter came here 2 months back from Karachi. They are originally from Pakistan. We had gone to their house for a dinner and she had made these amazingly crunchy and tasty parathas. Next time I made a point to ask her the procedure. These require a bit more ghee compared to our normal chapathi/phulkas, but they taste simply superb.
I thought it is better to take picture of each step instead of trying to explain it in words. The dough is same as the normal chapathi dough and like for chapathis, this dough is prepared at least 1hr before making parathas.
Make the chapathi dough and leave it for around 1hr.
Take a big ball of the dough.
Roll it into a circle almost of the size of a phulka. Apply ghee to it and sprinkle some dry flour on top.
Make a cut from the center to the circumference.
Fold it to a triangle as shown.
Hold the triangle in left hand and from right hand try to seperate the layers from the bottom of the triangle (I kept it on the rolling board to take picture).
Carefully push the upper part till it becomes a ball again, take care that the top remains in the center and the bottom part makes rounds around it. This part is a bit difficult and can be mastered by practise. Do not apply too much pressure, otherwise the layers stick to each other. Roll this to a big paratha again.
Heat the tava till it is very hot. Add the paratha.
When some small bubbles appear on it, put it upside down and apply some ghee.
Fry till the paratha is done from both sides.
Serve it when it is still hot. They don’t taste very good when cold.