To fry parathas with minimal oil for a healthier version, use a non-stick tawa or well-seasoned cast iron pan, apply just a tiny amount of oil (or ghee) to the surface, and cook over medium heat.
Detailed Explanation:
You can definitely enjoy delicious parathas without them being drenched in oil! The key is in the pan and how you apply the fat:
- Choose Your Pan Wisely: A good quality non-stick tawa (griddle) is your best friend here, as it naturally requires less oil. If you have a well-seasoned cast iron tawa, that works wonderfully too, as its non-stick properties improve with use.
- Minimal Oil Application: Instead of pouring oil directly onto the paratha, use a brush to lightly coat the tawa surface with just a few drops of oil (or ghee for flavor). Alternatively, you can use a small piece of cloth or half an onion dipped in oil to spread a thin, even layer.
- Medium Heat is Best: Heat your tawa over medium heat. If it's too low, the paratha will dry out and become tough. If it's too high, it will burn on the outside before cooking through and puffing up.
- Cooking Process: Place the rolled paratha on the hot tawa. Cook for about 30-60 seconds on one side until you see small bubbles form. Flip it over. Apply a tiny bit of oil (brushed) to this flipped side. Cook for another minute until you see more bubbles and golden spots. Flip again, apply a tiny bit of oil to the second side, and press gently with a spatula, especially around the edges, to encourage it to puff up. Continue flipping and pressing until both sides are beautifully golden brown with crisp spots.
Pro Tip:
Don't use too much dry flour when rolling your parathas, as excess flour can burn on the tawa and make the paratha tough. Use just enough to prevent sticking.