I disagree....the whole idea behind the tava is that the heat is indirect and evenly dispersed as it is 5 or 6 inches above the flame/burner....
that way the bread (which is usually pretty thin) doesn't cook too quickly and get dried out.
Baking parathas (chapattis)
- Thread starter Herbsman.
- Start date
I disagree....the whole idea behind the tava is that the heat is indirect and evenly dispersed as it is 5 or 6 inches above the flame/burner....
that way the bread (which is usually pretty thin) doesn't cook too quickly and get dried out.
lighterthief
Well-Known Member
I thought parathas were fried?
Incidentally, you can finish off chapatis straight on a gas ring iirc, they expand wonderfully.
Incidentally, you can finish off chapatis straight on a gas ring iirc, they expand wonderfully.
Y_I_Otter
Dangerous Terroirist
I guess it's down to what you're used to. I cook on a wood-fired cookstove 9 months of the year and I can control the amount of heat a pot or pan gets simply by moving it closer or farther away from the firebox. With the griddle, I just splash a few drops of water on it and observe what it does-- when a drop lands and sizzles in place without moving about, the temperature's right for chapattis or bhaturas and the like.
WouldBe
Dislicksick
mr steev
magic thought wizard
A paratha is a chapati but spread, brushed or folded with ghee/butter and occasionally stuffed.
You cook it the same as a chapati (on a tava or a frying pan) but the ghee in it will fry the outside slightly.
WouldBe
Dislicksick
A paratha is a chapati but spread, brushed or folded with ghee/butter and occasionally stuffed.
You cook it the same as a chapati (on a tava or a frying pan) but the ghee in it will fry the outside slightly.
Madhur Jaffrey has 2 different recipies. 1 for parathas and 1 for chapatis.
The basic dough is the same though isn't it? (or at least I think it can be) but paratha's are a bit more of a faff
parathas are larger, thicker and have more fat in them and sometimes a filling such as potatos. chapattis are very thin and only around 6 inches in diameter and usually made of wheat flour with less fat.
mr steev
magic thought wizard
So they are basically the same then... wheatflour and water, just parathas ar a bit more la de da
WouldBe
Dislicksick
So they are basically the same then... wheatflour and water, just parathas ar a bit more la de da
Yeah and a brown loaf is the same. Wheatmeal flour, water and a bit of la de da yeast.
mr steev
magic thought wizard
Yeah and a brown loaf is the same. Wheatmeal flour, water and a bit of la de da yeast.
If it had yeast added then yeah, it would be different
You can add plain flour to chapatis to make them lighter and I don't think there's a law about adding salt either
What I'm trying to say is the main difference is that once you roll out the dough, for a chapati you cook it, for a paratha you spread it with ghee, fold it, roll it and occasionally stuff it, then cook it.
I always thought that a chapati is a daily bread whereas a paratha would be more for a special occasion cos it takes a bit more effort to make... I may be wrong though
