The amount of respect Indian food gets in this channel makes me genuinely happy.
@31thebomb3 жыл бұрын
Seriously, learning about my culture through the cuisines made by Ethan is actually amazing. Would be a great table story for my parents, " Yeah Dad, a Polish fella taught me this one".
@MohamedIsmail-oj4jp3 жыл бұрын
Not just this channel, many western food creators understood indian food garner more views, but very few channels are true to what they do like Ethan's
@ImBarryScottCSS3 жыл бұрын
For real Indian food is delicious and super easy to make, people are intimidated by it for no good reason.
@alex14323 жыл бұрын
Agreed love Indian food :)
@sainteagle44263 жыл бұрын
technically its not just Indian food, it's also extremely popular and beloved in Pakistan (its sort of the go-to breakfast item) and prevalent throughout many other Asian countries.
@davidsuleiman23123 жыл бұрын
This dude ALWAYS credits the source and he sounds genuinely grateful that he's able to learn from those masters (books and media)
@leroyjenkins56793 жыл бұрын
He is like a true researcher. Citations are important
@zaidsada68413 жыл бұрын
This guy is a gem of a human being. He adds value through his KZbin videos while also crediting his sources. A win-win situation for all involved.
@wnose2 жыл бұрын
unlike some ny times cook
@SPmis2 жыл бұрын
@@leroyjenkins5679 Certainly..and also an honest gentleman.
@ahabrawgaming12892 жыл бұрын
I would never put that in my mouth it will destroy your intestines cause of the fibers. Just eat steak.
@jatinkatyal963 жыл бұрын
Hey Ethan, I love your videos. Little information on parathas Technique 1 & 2 are from north India and usually uses a whole wheat flour(atta) instead of all purpose flour. Technique 2 is also called as laccha paratha and most restaurants. Technique 3 (malabar paratha) is a south Indian technique and more popularly called as parotta by the locals of southern states. It uses all purpose flour.
@nobodycares69413 жыл бұрын
I was gonna comment the same thing, thanks for spreading info.
@joefiala63933 жыл бұрын
Thanks Jatin. I think I've only had the ones made with atta.
@EthanChlebowski3 жыл бұрын
Thanks for sharing and clearing that up! There seems to be a lot of confusing naming conventions both online and in cookbooks I've read. Like you mentioned, it seems the main variables are the flour type and folding technique, but all paratha (parotta, prata, etc.) have flaky layers of some kind in common!
@jatinkatyal963 жыл бұрын
@@EthanChlebowski yes you're right! Saving you're rear from south Indian and North Indian food conservative groups🤣 A non flaky version which you wouldn't find out in the USA, Canada or Europe is the stuffed one. Mashed potato & onion( Alu pyaz paratha) is the most popular of all. There are others like cauliflower(gobhi), cottage cheese(Paneer), radish(muli) and even cheese paratha. There are places which only dish out stuffed parathas and are packed during breakfast and lunch hours. The most popular paratha in the cafeteria at work was Cheese and corn stuffed paratha. Hope I see those in a coming video, i want to see your take on it. 💙💙
@jatinkatyal963 жыл бұрын
@@joefiala6393 thats the north Indian version. I was lucky to stay in Delhi and Chennai before moving to Canada and know whole lot of things about it😉 In western and northern states of India they have special places that that do non flaky stuffed version and they are a epic breakfast or lunch. Also there are ones where there is leafy greens pured and mixed within the dough. India is wonderful place and you can just live on different flatbreads.
@M3099G3 жыл бұрын
I appreciate that you actually watch and read material by South Asian chefs when creating content from that cuisine. Really shows you do your homework.
@Astavyastataa3 жыл бұрын
*Indian or Desi.
@M3099G3 жыл бұрын
@@Astavyastataa Doesn’t have to be Indian - can be from Pakistan, Bangladesh, etc.
@PastelKenshi3 жыл бұрын
@@M3099G true, it's also in north africa, they just want to take credits for it when it's so simple that many cultures have it everywhere, India was never known for bread before Mediterranean countries and arabs, if it was rice maybe but bread...nope The three main ingredients of a Mediterranean cuisine are Bread, Wine and Olives.
@GalacticYuna3 жыл бұрын
@@PastelKenshi from my knowledge these kinds of bread (roti, paratha) originated in the India-Pakistan area and spread around
@DeletedAccountForSure2 жыл бұрын
Just like you don't call US as North America, don't refer to India as South Asia. This dish is an Indian dish through and through. People in neighbouring countries might make it too but that doesn't make these dish theirs, just like if anyone make tacos in Canada the dish still remains Mexicans no matter what. I hope you understand the nuances.
@AshwinAshwinRamdas3 жыл бұрын
Ethan, you are my hero. Parotta is the best indian bread, hands down. Thanks for making it. Also the "If a tortilla and a puff pastry had a baby" is how I describe it to anyone who hasn't heard of it yet too lol.
@EthanChlebowski3 жыл бұрын
There are so many amazing Indian breads I'm not sure I have a favorite!
@Rohit-ne2el3 жыл бұрын
I like all of them and wouldn't consider anyone over one another
@HGZie3 жыл бұрын
Pratha is pakistani
@MrPabhilash3 жыл бұрын
@@EthanChlebowski also the one you showed in this video is a parotta and not a paratha (yes they're actually worlds different and it's annoying that they have such similar names!)
@ksar983 жыл бұрын
@@HGZie It's Indian as well
@trublgrl2 жыл бұрын
Being an American raised kid from an Indian family, I learned how to make roti, puri, chapati, upum, dosa, but this is one my mom never made. It was a treat we'd get in restaurants, but never at home, it seemed like, I don't know, magic or something, and desperately complicated. Leave it to Ethan to make the whole process completely straightforward. I am going to make these for my mom and she will either love them or get jealous, or both.
@iRaps110 ай бұрын
Does your mom have a dosa recipe or does she just eyeball it cuz I'd love to have it if she does follow a recipe ❤
@wge6214 ай бұрын
Haha, same!! Always imagined it was terribly complicated because my mom made everything else
@junezakajulie3 жыл бұрын
When you sprinkled the sugar on them, that was me being transported back to my childhood - that's what my mum would do (and still does with with my son and her other grandchildren now). I personally I LOVE them plain - and I could see you did too. Honestly, you made them absolutely perfect. I'm embarassed to say I've never cooked my own and I just buy them frozen.
@ToastyBoy173 жыл бұрын
After I made a batch, I couldn't stop myself from eating one whole by itself. I ate two more as fish tacos. This has been one of the best cooking experiences I've had. it was simple to make, and I was excited the whole time. I was not disappointed when I had this super crispy bread. Keep in mind, that I have absolutely no skill in cooking, and I usually mess up KZbin recipes. This recipe not only satisfied my taste buds and tummy, but has also reignited my curiosity and wonder for cooking unfamiliar foods!
@MrBruh-xc1qy3 жыл бұрын
Man I made them and one one was a tad bit too thin, I though Ill just make a roll from it which he said the "kathi roll" And damn man this was too 🔥
@DCamp12712 жыл бұрын
I can relate so hard to this comment! Good on you and hope you have some great cooking experiences ahead of you!
@wnose2 жыл бұрын
attaboy!!! this can be used for so much stuff. eat with curry, or as a wrapping for a ham and cheese. possibilities are endless.
@anamewillcomelater3 жыл бұрын
This is almost the exact same method as making Chinese scallion pancakes. Try frying up a small amount of sausage, peppers and onions, then push them to the side, crack an egg then put the raw pancake over the egg as it frys. Spread lao gan ma over the egg, top with the onions, peppers, sausage and some salt/ketchup/kewpie mayo. Amazing anytime meal/snack! Also great with pickled onions.
@EthanChlebowski3 жыл бұрын
You are now reminding me I haven't made a scallion pancake in a long time :)
@joshhickman773 жыл бұрын
Came here to say the same thing. Shockingly similar! :) Delicious!
@johnhenderson4663 жыл бұрын
I get the frozen Thai pancakes at my local Asian market. I cook them in a tab of butter. When toasted I drizzle sweetened condensed milk and sprinkle of sugar. A local Thai restaurant serves the exact same thing as a desert. It is an amazing thing to eat. Now it looks like I can make them my self and save a trip.
@Nick.Knows.Nothing3 жыл бұрын
yes! 蔥抓餅 Scallion bread. (zhua bing). I eat this every week here in Taiwan. But it's so cheap and easy to just get the frozen ones.
@Kurry343 жыл бұрын
I get the scallion pancakes frozen too. I add a bit of everything bagel seasoning to it and it's bomb. Perfect replacement to Chinese doughnuts for congee too
@ShellLiza3 жыл бұрын
You know Ethan, it's really nice to see how much diversity you include in your channel. But the part I really appreciate is how you frame it as it's something everyone should know. Makes it more normal and accepted. I eat paratha all the time, but in the Caribbean where my parents are from we call it Oil Roti or Buss Up Shut lol
@rianna79793 жыл бұрын
Ahhhh yess🇹🇹
@mira.r2 жыл бұрын
thats interesting. why is it called buss up shut tho?
@ShellLiza2 жыл бұрын
@@mira.r Buss up is another way of saying beat up in a sense or broken up, basically saying bust it up. Our language is a bit different with the accent. Apparently the shut part come from the word shirt. Like when you beat the dust out of clothes. When we make this roti we usually buss it up with either our hands (called clapping roti) or by using something to beat it so it gets lighter and flaky as the layers separate.
@bapparawal24572 жыл бұрын
In India we have another kind of flatbreads called Roti too. But it's simply spread out in circle and cooked on pan without much oil.
@CallSaul4892 жыл бұрын
Diversity does not matter is the slightest. What does matter is MERIT of good food. If the food is good then it should be featured. If it’s not good then it should not.
@tim_ernest3 жыл бұрын
Parathas are so good, I'm stoked to have a good recipe guide to it. You teasing the Kati Rolls next got me so excited, I always order them or have my friend make them when I get the chance!
@catherinethomas74762 жыл бұрын
PARATHA!? Woah, dude, this is the whole next level! Hats off!! AND the fact that your south Indian homework was also done before you attempted to make these lovelies really shows the amount of effort and quality you put into it to show us THE BEST content. Amazing! x (not to forget the frozen method is absolutely true! My dad always drops by the Indian store just to get his hands on the frozen parathas and cook them at home!)
@mahadali6193 жыл бұрын
If you like these, you’ll love parathas with fillings! Especially Aloo Paratha (potato filling) and Keema Paratha (minced meat filling). These are icons and staples where I’m from. Much love from Pakistan!🤍💚
@leesteal44582 жыл бұрын
Curried chicken or mutton filling is also good.
@limpnoodle72823 жыл бұрын
I respect how you do a “clickbait title” while still saying the name of the food, many people would’ve called it an indian tortilla and called it a day, that’s always been a pet peeve of mine
@zungsle3 жыл бұрын
"Indian tortilla" omg the disrespect
@MrAnil53 жыл бұрын
It goes by many names in India too no disrespect
@Ash_Wen-li3 жыл бұрын
I usually see it the other way around where Indians call tortillas roti
@aminurrahmanmajumder46432 жыл бұрын
@@Ash_Wen-li i mean if you were a indian who was completely unaware of mexican culture you would call tortilla's roti
@christianvalencia44892 жыл бұрын
I think every mexican unaware of indian culture would think this is a wheat tortilla (looks really similar) but our wheat tortillas have a different origin.
@amagrawal00902 жыл бұрын
It's refreshing to see indian recipes beyond butter chicken and naan. I have fond memories of my mum making these for me. The stuffed paneer stuffed Paratha is my favourite
@kmorri93 жыл бұрын
My Dad's side is Anglo-Indian and my grandmother always made rotis (which are similar). She always sprinkled sugar on mine, so when you did that at the end I got a little emotional.
@keeloraz94523 жыл бұрын
Ethan, so far from video that I have seen, you're set to open a Desi restuarant. Assuming from your outstandingly accurate research of your recipe, I think you know what Desi means.
@gnparticle3 жыл бұрын
In Singapore we eat these with a variety of condiments: sugar being one of them. But another popular(should I say the better option) one is an assortment of curries. Dip the pratas in the flavourful curries and they soak up loads of delicious gravy ughhh it's wonderful
@maxpoweroverdrive2 жыл бұрын
Not just there, but even in India (at least in West Bengal), people do use sugar as condiment for Paratha
@niru26292 жыл бұрын
Hawker fish curry supremacy🔥✨
@scotthartley58792 жыл бұрын
When I went there to visit family like 6 or 7 years ago, all I did was eat roti prata Edit: just remembered it was Malaysia but I visited Singapore on the same trip
@gkrishnan48292 жыл бұрын
With fingers scoop up enough vegetables and gravy of the curry you can hold one portion of the the paratha on hand.
@SM-ly5tf2 жыл бұрын
Common in Singapore and Malaysia because of the tamils from south India
@jennifermotha96652 жыл бұрын
When we were kids, we used to sprinkle sugar after the ghee and then fold the parotta. After its cooked, the sugar is all melty and nice. Great video, I love the Indian representation :)
@meenakshikanpan16742 жыл бұрын
Add jaggery in lieu of sugar, it tastes real good.
@MikePouch3 жыл бұрын
I absolutely love how much information you pack into your videos - it's often not just a recipe, but loaded with tons of tips, variations, and the science/reasons behind the dish!
@isaacmendez39023 жыл бұрын
Curry, you gotta try this with chicken curry. Stable breakfast diet for many in Singapore.
@jeanniemaycrawford44663 жыл бұрын
Bruh, breakfast? That's heavy af
@MunSka3 жыл бұрын
@@jeanniemaycrawford4466 Trust me there's much heavier foods you can have here for Breakfast
@TheVarrio3 жыл бұрын
@@jeanniemaycrawford4466 you say that as you're chowing down on 5 stacks of pancakes and processed artificial cereals filled with sugar and maple syrup and stuff Fair enough
@nti59593 жыл бұрын
I like ur pf photo
@jeanniemaycrawford44663 жыл бұрын
@@nti5959 it's the LG logo.....
@garimabaranwal87252 жыл бұрын
The triangle fold is what we make everyday. It's really heartening to see you labor over every single detail. Any Indian mom would happily make and feed you all these delicacies seeing your hardwork.
@MakeKasprzak3 жыл бұрын
I discovered these about a year ago. Found this fusion take-out place, and they recommend these instead of nan. So good! They do something called Chicken 65, a spicy crispy fried indian chicken dish that is amazing to scoop up with the flaky buttery paratha. 😋
@AbhishekVerma-jk2tt2 жыл бұрын
Chicken 65, that's a South Indian style chicken wing dish... Super spicy. Props toyou to be able to handle the 🔥 heat!!!
@adambroussard81923 жыл бұрын
I’ve made your braised ribs twice since you posted that video a couple weeks ago. So good! Looking forward to making this too
@adityaruplaha3 жыл бұрын
Heads up, braised ribs go brilliantly with this!
@AbhineetSinha252 жыл бұрын
Great video as always Ethan! Maybe a follow up to this series could be stuffed parathas. Some of the popular stuffings are Potato (aloo paratha), Cauliflower (gobhi paratha), Radish(mooli paratha). Do give it a try!
@AF-ke9by2 жыл бұрын
Paratha is probably my favorite Indian flatbread; the combination of textures and versatility is delightful.
@Heisenberg_SHD3 жыл бұрын
I am so proud of you. You made THE most staple food of where I come from.
@sethzard3 жыл бұрын
I started making these after I saw sohla's article/video back in the day. They're so good!
@DevduttShenoi3 жыл бұрын
Happy Deepavali Ethan and everyone watching, the sugar+cinnamon paratha seems like a great way to celebrate! 🤩
@DD-xu3nl2 жыл бұрын
Our nanny growing up made us this every morning. Loved it. Thank you for sharing to remind me of those moments !
@h.c.46832 жыл бұрын
We have similar versions in Morocco called Msemen for the square version and Melwi for the round shape like Indian paratha. We eat it with honey or cream cheese and with Moroccan tea. We also have a salty version in which we stuff msemen with a mixture of vegetables and minced meat. So so yummy!
@cmunch74737 ай бұрын
I’m currently pregnant and have binge watched probably 20 of your videos this week.. salivating over all of these creative, DELICIOUS looking recipes. I’m excited to have one condensed resource for my culinary needs! Your videos are the best of everything: content, quality, production… well done 👍
@jovinthomas3 жыл бұрын
Hey man totally love ur content ,though I have to confess that u might have mixed up things a bit, the first one triangle paratha is usually made of whole wheat flour and is more common in the north, whereas second one is laccha paratha is usually mix of maida and whole wheat flour usually made in Eastern part of India ,bengal to be specific..Parotta made completely of maida and egg is specific to south ,especially kerala and tamil nadu .....Parotta is flakiest one by far and has most layers, made in a specific whipping and slapping method ......also u need to try Nool Parotta ( thread Parotta) it's to die for ...thanks a lot bud if u made it to end 😂
@98raja2 жыл бұрын
Amazing ....I have been eating parathas all my life and searching for the easiest recipe to make em...just found it . My salutations .
@dtrevillian833 жыл бұрын
Well Ethan, you've never steered me wrong before! I'll definitely be making these this weekend!
@PiyushJaangid5 ай бұрын
That's a really precise and calculated recipe to ensure anyone watching gets the same results. Thanks for sharing!
@darkcnight3 жыл бұрын
a singaporean breakfast classic! glad to see it covered!
@kalashsharma43443 жыл бұрын
Wait what it is a staple in Singapore I really didn't know
@darkcnight3 жыл бұрын
@@kalashsharma4344 yes we eat it with fish curry
@kalashsharma43443 жыл бұрын
@@darkcnight that's nice
@wajt89662 жыл бұрын
I like your instructions which help a novice like me alot, especially the different folds and the fact that they need to be rolled thin. This is so useful to know unlike another video which has 10 million views. Thanks Ethan
@souhailamdah29823 жыл бұрын
I'm from Morocco, and this kinda looks like something we have here, we call it 'msaman'
@riyu61403 жыл бұрын
IKRRR but msemen is unbeatable tho xD
@mawnir773 жыл бұрын
More like meloui because it's a circle
@souhailamdah29823 жыл бұрын
@@mawnir77 you're right
@TheUltraYusuf3 жыл бұрын
Your love of Indian food is awesome.
@camille.c3 жыл бұрын
prata!! (before anyone complains, there are lots of ways to anglicise the name). for me the best prata is a good mix of savoury and sweet, crispy and light with just a hint of chew. good with curries, with sugar, on its own, with toppings mixed in... not healthy but so good!!
@juthikajana81533 жыл бұрын
You can make healthier versions of parantha too! You can make roasted parantha without oil. It's light enough that you can eat every day.
@jamesrowe62132 жыл бұрын
This + Pickled Onions (from this channel) + Pulled Pork + BBQ Sauce + Sour Cream. Honestly the most delicious thing I've ever made. Thanks for the recipe for these lovely Parathas!! (Sorry if this is not the intention for Parathas🙂)
@studentofthegr8art2 жыл бұрын
Porotta, spicy beef roast and a big bottle of coconut palm toddy is heaven.
@muhammedbasheer-dm9989 Жыл бұрын
As a guy from South India (Kerala), I am so happy to see this. Paratha with Kerala beef roast/curry is the bomb !!!
@TrogdorBurnin8or3 жыл бұрын
"What no repeated cycles of refrigeration and rolling?" Did the viennoiserie & patisserie lie to me about how important it was that the butter not melt? Note also: You can buy frozen, individually wrapped Paratha dough discs from the Kawan brand in ethnic grocers in the US for about 30 cents a disc. You cook them direct from frozen, with basically zero work involved other than flipping a few times. They're amazing.
@t.o.42513 жыл бұрын
Remember that puff pastry has to puff and parathas don't. The steam from the cold butter melting and cooking gives rise to puff pastry. But you can see the layering with liquid fat in other flaky flatbreads too like scallion pancakes.
@BingusFodder3 жыл бұрын
That is because the butter to dough ratio in a croissant or puff pastry is way higher and if the butter is not cold enough a lot of it will just squeeze out the side while laminating you may be able to make individual puff pastry or croissant like things using this method but getting the dough into the right shape is going to be a challenge after creating at least 27 layers. If you are making more than a few laminating in the French style is far more efficient. The closest thing to puff pastry that uses melted butter in between layers is baklava and for that you have to build layers individually. Paratha isnt really like puff pastry or croissant. It has the same ingredients to do the same thing, layers. But the end goals are different and the methods reflect that. I don't doubt that you could make a croissant using the same method as paratha, but it would take far more labor than making them the French way. This goes the other way around too. I think making paratha with french lamination technique would be unnecessarily difficult. Tldr: Paratha and french laminated doughs are different things with different goals so the methods involved in creating them can be different.
@ststst9813 жыл бұрын
Thanks for the tip, ill probably just pick them up from my local indain grocer
@veermistartmkwinstagramvee70673 жыл бұрын
I can’t believe a KZbin channel named after a homestar runner reference is commenting on my favorite KZbin cook’s video about a frozen paratha brand my mom uses.
@patricialnunes2 жыл бұрын
Thank you for sharing such amazing videos! I'm Brazilian but Indian food is my favorite. :)
@anasmustafa2883 жыл бұрын
Also known as “roti canai” in Malaysia. We have different fillings for it too.
@nevillelongbottom1063 жыл бұрын
Chef john has a tutorial for roti canai.
@kaleb59263 жыл бұрын
My maid back in africa made this for us as kids and we just called it chapati. This shit really hits home for me
@anasmustafa2883 жыл бұрын
@@kaleb5926 Chapati is a little different, but very similar. Any of these coupled with nice thick curry is heavenly.
@kaleb59263 жыл бұрын
@@anasmustafa288 Like he showed it this vid, they were just so damn good I never ate it with the spinach sauce that was there. it felt like adding anything to it would ruin it. And I like spinach too
@nevillelongbottom1063 жыл бұрын
@@kaleb5926 chapati is more like flat bread, no layers. Phratta, or its Malaysian cousin, the roti canai, are flaky like pastry.
@cOoLsTuFf-ex3mq2 жыл бұрын
Just made this recipe. I can say that it is definitely worth your time. One thing I’d say when making it is DEFINITELY let the dough rest for the time he says. Maybe even more. If you don’t it’s impossible to roll out.
@Amor_fati.Memento_Mori3 жыл бұрын
ആ കൊള്ളാലോ. ബീഫും(beef fry) കൂടെ ഉണ്ടെങ്കിൽ പൊളിക്കും.
@arfriedman45772 жыл бұрын
I love Indian food and cultures. Thanks for sharing.
@ahnafj4163 жыл бұрын
My Mom makes our's square when it's layered. When we roll them out we have to the choice of cooking them with oil or no oil. Cooking it without oil it turns out as roti, but with oil it turns into a crispy paratha. Also my mom has a technique to roll them out where the roti/paratha auto rotates in a circle. I don't know how she does it but she slants the rolling pin and and uses a lot of flour on the board.
@subra922 жыл бұрын
you put pressure on one side of the rolling pin, with enough flour at the bottom to male it turn on it's own
@varunkumark98922 жыл бұрын
Love to eat ‘em. Don’t know how to make ‘em. He makes it approachable. Kudos sir.
@woodonfire74063 жыл бұрын
I eat them like they're croissants, because they both have layers, both have the category of breads, both have lots of butter in them, both are crispy and they are delicious I eat them with fancy European butter and tart jam
@sasi58413 жыл бұрын
I eat like 2 or 3 with tea, every morning as breakfast.
@woodonfire74063 жыл бұрын
@@sasi5841 oooooo
@dhruvpatel76373 жыл бұрын
My desi self is satisifed with this video, great watch!
@solozaur3 жыл бұрын
Oh god, that crunch in the beginning should e X-rated 😍
@sabed7 Жыл бұрын
I made with Atta...little less water needed...came out perfectly
@ArunShankartheRealOne2 жыл бұрын
what you made is parotta not paratha. Having said that, they look yummy.
@ignemuton55002 жыл бұрын
This reminds me greatly of malawach which is absolutely delicious so this is probably too.
@The2319982 жыл бұрын
The correct spelling is parotta, paratha is a North indian bread mostly of wheat while the former is of maida (refined flour)
@ANGELOFDARKification2 жыл бұрын
I love the 2nd method of dry cooking so you can store them for later. Much appreciated for busy schedules.
@shastriroopchand12453 жыл бұрын
Nice in Trinidad we call this Buss up shot( while it still hot we take a long thin stick and literally buss it up into pieces) maybe you can try it so that more of it becomes flakey
@marchfifth17543 жыл бұрын
Yessss Boy!
@elmhurstdesktop89192 жыл бұрын
i have never thought about putting sugar and cinnamon on my parathas and i have been eating parathas for decades. i will def try it out. seems like a quick and tasty dessert
@divyarakheshnair56442 жыл бұрын
Hey Ethan,This is Kerala Parotta or Porotta...and not Parathas..Parathas are made in North India😀
@Cooked-with-Love3 жыл бұрын
A great great guide to parantha making!
@madhumenon3 жыл бұрын
I'm still waiting for a recipe that everyone doesn't need to know how to make.
@fromthistexasbreath3 жыл бұрын
When I was a kid living in Singapore, my siblings and I LOVED roti prata with maple syrup, pancake style. Thanks for this, gotta make it!
@DrDaab Жыл бұрын
Wonderful ! You can also use the very same techniques to make Chinese Scallion Pancakes, just by adding some chopped scallion in the layers. I've eaten Chinese Scallion Pancakes in restaurants as well as frozen versions that you can buy, but the one I liked best purchased on the street in Queens, NY, tasted like the the frozen Chinese Scallion pancakes that I bought which have exactly the same layered texture, and the gradual changes during cooking in a skillet look precisely the same. Thanks !
@breadispain2 жыл бұрын
This recipe is out of this world. First time I made it I marinated the chicken over night and the final product was sooooo tender. Tonight I'm going with a 6 hour marinade and I want to see if that produces comparable results
@atharvaparashar17213 жыл бұрын
Love you for showcasing our delish Indian cuisine.
@Rob_4302 жыл бұрын
I follow travel Vloggers who are in Asia and they rave about this, mostly cheese paratha. Since I’m a foodie and home bread baker, curious as to how they’re made. I am a subscriber here and know where to come for the best instructions. Great video as usual, thanks, Rob from NJ.
@mrDingleberry442 жыл бұрын
These are so good. Admittedly, I only discovered these maybe 5 years ago. I'll try random local establishments around me. I noticed these as an appetizer at a local Burmese restaurant. It was served with a nice yellow curry sauce. Simply delicious.
@seratoner Жыл бұрын
This is such a useful video and brilliantly presented. I cooked along and it worked first time. So tasty and just like the ones I love from a decent restaurant near me. Thank you!
@arinasawaki9222 Жыл бұрын
That’s a game changer 🙌🏻 Just cooked it, so yummy. It wasn’t that easy as it looks like for me, the dough was sticky (I guess my flour needed less water) so I suggest to add water little by little and stop when it looks good. Then I used just melted butter instead of ghee it works as well (just need a little or it will be difficult to put the dough together later on). I also couldn’t make gluten window, it took awhile. Turns out you just need to let to rest dough after kneading for 3-5 minutes and then test it. Anyway it’s delicious, for sure, second time will be easier and faster to make
@beantown_billy24052 жыл бұрын
If you've never experienced parathas, you owe it to yourself. My friend from Kerala got me hooked on them and now it's a once a week recipe for my family. Amazing cuisine from South India.
@kellyv62702 жыл бұрын
Just made it, came out perfect! Thank you
@nithanthboggaram2 жыл бұрын
Duuuuude! You just made every Indian kid’s day by mentioning the paratha with sugar and ghee trick! It’s what we did when we ran out of snack at home and it always hit the spot!
@DrDaab Жыл бұрын
I've had some excellent Indian Paratha's with ginger as the main flavor along with some heat from some variation of chili content. An Indian store in Chicago (Devon Ave) used to carry this, made locally, but they stopped having it. Now I will follow your recipe and make it. Thanks !
@drishtinarang9989 Жыл бұрын
I truly appreciate the drive to ensure accuracy here. It shows that you learned from actually south asian chefs!
@sophiaahmed45543 жыл бұрын
Yay! I make these for my husband every weekend. He would live on parathas if he had the choice. But I tend to keep it healthy over the weekdays at least. We usually make parathas with atta rather than plain flour. I use the fold and circle method you prefer. My mum sometimes uses the triangle method but in a square, so there are a lot more layers and it's lovely as well. Try this with chakki gold atta.
@sammelief12 жыл бұрын
Just made these. They are surprisingly great and incredibly flaky! Thanks for showing this delicious recipe
@OldestPagans2 жыл бұрын
I have these with Roti Canai (sp?) and they’re soooooo good!!!
@charliep90663 жыл бұрын
Ethan, please try making Aloo (potato) Paratha, Gobi (cauliflower) Paratha, and Methi (fenugreek) Paratha!!! These 3 are the most popular - methi paratha is my favourite! Good with a cup of tea and extra ghee on top. Savoury and salty, and sweet indian tea adds the complimentary sweetness. You can also throw in mango achar (pickles) for some heat and tartness. Perfect combo of acid, fat, salt, and sweet and varying textures. I think you'd LOVE all the above!
@nf-dx6hp2 жыл бұрын
making these tmr.. my excitement knows no bounds
@leannetallia.p Жыл бұрын
I tried your recipe last night and it was amazing and pretty easy to make, thank you!! 🙏🏻
@DigitalRyuutaCyberIntelligence2 жыл бұрын
I did them today, they turned out really great! Although I needed a bit more flour. My mom's happy too, it reminds us of the tunisian version msemen.
@avinashdas10132 жыл бұрын
Agree with you Ethan. These are my fabulous parathas you made.
@rohitjayaram8512 Жыл бұрын
Firstly thank you for making this! The triangle shape is more North Indian while the Malabar or Kerala paratha is more South Indian.. Total respect for the way he's done this! Love the channel!!!
@Waiives3 жыл бұрын
i grew up eating these for breakfast with sugar and butter for so many years, thank you so much for making this video!
@humaafandi88942 жыл бұрын
The Sound... The crispy sounds 😋
@ABDLLHSDDQI5 ай бұрын
This is absolutely legit and spot on, love it, can't believe I'm just finding out you made a video on parathas.
@kate25382 Жыл бұрын
I knew it will be a great recipe just from looking at your surname☺️ thank you for explaining that all purpose flour can be used instead of maida flour.
@ElSuperNova232 жыл бұрын
Paratha and fried eggs, my absolute favorite breakfast from when I was a kid. Hell that just might be my death row meal honestly
@dressmaking5 ай бұрын
I love to use (store bought) roti paratha as my quiche crust. Let them thaw, layer a few to fit my pan, then blind bake before adding the quiche egg-mixture. So good!
@FahadAyaz3 жыл бұрын
Paratha and daal are one of my favourite combinations! Or paratha and yoghurt works too
@bluewaters22312 жыл бұрын
wow quite a perfect rendition.
@plingploong3 жыл бұрын
I make these all the time - agree they're amazing!
@EnanTk7 ай бұрын
Hi I love this, video, im gonna try this tomorrow, thanks for sharing
@horsen903 жыл бұрын
Love these, next step is to put some aloo masala or keema in between two uncooked parathas and fry em up to make a filled paratha. My mom would make these on a weekend morning with some raita and it slaps. But honestly, plain with some sugar and cinnamon is such a classic, put a smile on my face when I saw you include that.
@mariastevens64062 жыл бұрын
Thank you for this. I get these at a local restaurant a lot and was wondering how to make them at home.
@charliep90663 жыл бұрын
Ethan, you're the best and I love your videos. As an fyi, it's pronounced "meh-dha" (maida).