What You Need to Know
Paratha dough (wheat flour, water, ghee) is laminated through repeated folding and rolling, then pan-fried until golden before being torn apart. The shredding creates increased surface area for sauce absorption.
Traditionally served with curried meats or vegetables, using the torn edges to scoop and soak up sauces.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
1.5 hours
1 hour - 2 hours
Equipment
Mixing bowlRolling pinCutting toolBaking sheet
Steps
- 1.
Curry wrap (Trinidad): Creates edible utensil for saucy dishes
The Science
Primary Reaction
Maillard Reaction