Paratha, the flaky flatbread everyone should know how to make.
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- čas přidán 25. 06. 2024
- Parathas are soft, flaky and everything you could possibly want in a flatbread. They also freeze well to crisp up at a moment's notice for Kathi rolls or just to devour plain.
📃 PARATHAS RECIPE Link: www.ethanchlebowski.com/cooki...
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📚 Videos & Sources mentioned:
▪ An Invitation to Indian Cooking - amzn.to/3nKofmK
▪ Kunal Kapur Paratha - • Malabar Paratha Recipe...
▪ Serious Eats Paratha - www.seriouseats.com/paratha-f...
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0:00 Soft & Flaky Intro
0:48 Mixing the dough
2:30 Testing folding methods
4:42 How to cook paratha (Two methods)
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MISC. DETAILS
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Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
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Edited in: Premiere Pro
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This dude ALWAYS credits the source and he sounds genuinely grateful that he's able to learn from those masters (books and media)
He is like a true researcher. Citations are important
This guy is a gem of a human being. He adds value through his CZcams videos while also crediting his sources. A win-win situation for all involved.
unlike some ny times cook
@@leroyjenkins5679 Certainly..and also an honest gentleman.
I would never put that in my mouth it will destroy your intestines cause of the fibers. Just eat steak.
The amount of respect Indian food gets in this channel makes me genuinely happy.
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".
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
For real Indian food is delicious and super easy to make, people are intimidated by it for no good reason.
Agreed love Indian food :)
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.
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.
I was gonna comment the same thing, thanks for spreading info.
Thanks Jatin. I think I've only had the ones made with atta.
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!
@@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. 💙💙
@@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.
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.
*Indian or Desi.
@@Astavyastataa Doesn’t have to be Indian - can be from Pakistan, Bangladesh, etc.
@@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.
@@PastelKenshi from my knowledge these kinds of bread (roti, paratha) originated in the India-Pakistan area and spread around
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.
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.
There are so many amazing Indian breads I'm not sure I have a favorite!
I like all of them and wouldn't consider anyone over one another
Pratha is pakistani
@@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!)
@@HGZie It's Indian as well
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.
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 ❤
Haha, same!! Always imagined it was terribly complicated because my mom made everything else
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.
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 CZcams recipes. This recipe not only satisfied my taste buds and tummy, but has also reignited my curiosity and wonder for cooking unfamiliar foods!
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 🔥
I can relate so hard to this comment! Good on you and hope you have some great cooking experiences ahead of you!
attaboy!!! this can be used for so much stuff. eat with curry, or as a wrapping for a ham and cheese. possibilities are endless.
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.
You are now reminding me I haven't made a scallion pancake in a long time :)
Came here to say the same thing. Shockingly similar! :) Delicious!
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.
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.
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
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!🤍💚
Curried chicken or mutton filling is also good.
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
"Indian tortilla" omg the disrespect
It goes by many names in India too no disrespect
I usually see it the other way around where Indians call tortillas roti
@@Ash_Wen-li i mean if you were a indian who was completely unaware of mexican culture you would call tortilla's roti
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.
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
Ahhhh yess🇹🇹
thats interesting. why is it called buss up shut tho?
@@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.
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.
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.
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
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!)
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!
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.
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.
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!
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 👍
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 :)
Add jaggery in lieu of sugar, it tastes real good.
Curry, you gotta try this with chicken curry. Stable breakfast diet for many in Singapore.
Bruh, breakfast? That's heavy af
@@jeanniemaycrawford4466 Trust me there's much heavier foods you can have here for Breakfast
@@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
I like ur pf photo
@@nti5959 it's the LG logo.....
I'm from Morocco, and this kinda looks like something we have here, we call it 'msaman'
IKRRR but msemen is unbeatable tho xD
More like meloui because it's a circle
@@mawnir77 you're right
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.
I am so proud of you. You made THE most staple food of where I come from.
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
Not just there, but even in India (at least in West Bengal), people do use sugar as condiment for Paratha
Hawker fish curry supremacy🔥✨
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
With fingers scoop up enough vegetables and gravy of the curry you can hold one portion of the the paratha on hand.
Common in Singapore and Malaysia because of the tamils from south India
Well Ethan, you've never steered me wrong before! I'll definitely be making these this weekend!
As a guy from South India (Kerala), I am so happy to see this. Paratha with Kerala beef roast/curry is the bomb !!!
OMG this is soo spot on Ethan! We call this bread "Roti Maryam" In Indonesia. In regions where Indian Populations arent as prominent (for instance, Java, etc) that fluffy goodies are served with cheese, chocolate sprinkles, condensed milk or straight up sugar! So delicious. Thx a lot for sharing this recipe my good Man. My mom used to try making this and failed miserably. Lol
Happy Deepavali Ethan and everyone watching, the sugar+cinnamon paratha seems like a great way to celebrate! 🤩
I’ve made your braised ribs twice since you posted that video a couple weeks ago. So good! Looking forward to making this too
Heads up, braised ribs go brilliantly with this!
Paratha is probably my favorite Indian flatbread; the combination of textures and versatility is delightful.
My desi self is satisifed with this video, great watch!
I started making these after I saw sohla's article/video back in the day. They're so good!
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!
These look absolutely amazing. I will be trying this recipe asap. Thank you for the video Ethan, I love your channel, man.
Our nanny growing up made us this every morning. Loved it. Thank you for sharing to remind me of those moments !
a singaporean breakfast classic! glad to see it covered!
Wait what it is a staple in Singapore I really didn't know
@@kalashsharma4344 yes we eat it with fish curry
@@darkcnight that's nice
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!
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!
Feels good to see you devouring the Indian food classics and explaining their process!
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. 😋
Chicken 65, that's a South Indian style chicken wing dish... Super spicy. Props toyou to be able to handle the 🔥 heat!!!
"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.
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.
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.
Thanks for the tip, ill probably just pick them up from my local indain grocer
I can’t believe a CZcams channel named after a homestar runner reference is commenting on my favorite CZcams cook’s video about a frozen paratha brand my mom uses.
These are so great. One of my favorite breads to have.
Agree with you Ethan. These are my fabulous parathas you made.
Porotta, spicy beef roast and a big bottle of coconut palm toddy is heaven.
Also known as “roti canai” in Malaysia. We have different fillings for it too.
Chef john has a tutorial for roti canai.
My maid back in africa made this for us as kids and we just called it chapati. This shit really hits home for me
@@kaleb5926 Chapati is a little different, but very similar. Any of these coupled with nice thick curry is heavenly.
@@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
@@kaleb5926 chapati is more like flat bread, no layers. Phratta, or its Malaysian cousin, the roti canai, are flaky like pastry.
I love the 2nd method of dry cooking so you can store them for later. Much appreciated for busy schedules.
Brings back memories of my childhood ❤ This was my favorite part of weekend breakfast and teatime!!
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
I eat like 2 or 3 with tea, every morning as breakfast.
@@sasi5841 oooooo
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!!
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.
this is available all over singapore and im so glad you're showcasing this to the rest of the world!
Paratha and fried eggs, my absolute favorite breakfast from when I was a kid. Hell that just might be my death row meal honestly
The correct spelling is parotta, paratha is a North indian bread mostly of wheat while the former is of maida (refined flour)
ആ കൊള്ളാലോ. ബീഫും(beef fry) കൂടെ ഉണ്ടെങ്കിൽ പൊളിക്കും.
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.
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.
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 😂
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.
you put pressure on one side of the rolling pin, with enough flour at the bottom to male it turn on it's own
Just made these. They are surprisingly great and incredibly flaky! Thanks for showing this delicious recipe
Amazing ....I have been eating parathas all my life and searching for the easiest recipe to make em...just found it . My salutations .
what you made is parotta not paratha. Having said that, they look yummy.
Oh god, that crunch in the beginning should e X-rated 😍
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!
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🙂)
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
Yessss Boy!
I'm still waiting for a recipe that everyone doesn't need to know how to make.
This is absolutely legit and spot on, love it, can't believe I'm just finding out you made a video on parathas.
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.
Finally, an in-depth explanation for this recipe. Thank you very much 👍
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.
I truly appreciate the drive to ensure accuracy here. It shows that you learned from actually south asian chefs!
My favorite!!! Thankyou!
I make these all the time - agree they're amazing!
That's a really precise and calculated recipe to ensure anyone watching gets the same results. Thanks for sharing!
its an indian recipe especially famous in south india...called as parota..its had with spicy chicken or mutton watery curry poured over the parota nd its tastes yum yum....
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
Yes they look amazing
Yes. YES! Schmere with a home-made chutney, re-roll and dip in raita. HEAVEN!
I love paratha! They are soo good. I took my kids to a south Indian restaurant once and ordered several which my kids devoured. We had one left over at the end of the meal so I asked my son if I could eat it so that it didn't go to waste to which he said yes but then as we were leaving he asked what happened to it and teared up that it was gone so we had to order another. So yes paratha is so good that running out will make you cry!
Just made it, came out perfect! Thank you
That looks amazing! I will definitely try this!
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!!!
Love to eat ‘em. Don’t know how to make ‘em. He makes it approachable. Kudos sir.
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.
wow quite a perfect rendition.
Love you for showcasing our delish Indian cuisine.
Oh I love these! I get some from the frozen section in my Asian market. They look fun and simple to make! Thank you for sharing this with me- Im totally making them tomorrow.
Parathas go with everything - Fish curry, chicken Curry, mutton curry, chicken 65, chicken masala, chicken cukka, butter chicken, Prawn masala, Prawn curry. The list is endless.
Your love of Indian food is awesome.
My dude. This is 100% legit laccha paratha. Bravo!
My mom went back home from vacation. Now I'm learning to cook South Asian food from Ethan
i grew up eating these for breakfast with sugar and butter for so many years, thank you so much for making this video!
I made with Atta...little less water needed...came out perfectly
I love how you make your videos- With a science point of view.
Awesome! Sub continental cuisine's been getting a lot of love on your channel lately. Just wanted to add, the APF/ Maida variety is what you usually find out on the street and fast food joints. At home, parathas are exclusively made using whole wheat flour.
An ex used to eat these from frozen with butter and they were great! Can't wait to learn how to make them for real!
Thank you for these
Gotta try these. Thanks for sharing.
I love making these, my grandma and I would make them sugar and sesame seed, it was such a nice little treat.
making these tmr.. my excitement knows no bounds