I thought this was quite interesting - a simple way to make and cook parathas using a loose (runny)

Thank you Jon, looks interesting, and as a paratha fan I will certainly be having a go.  But what surprises me is that in the opening "poster" frame all of the paratha are folded into four

It's a bit of a stretch calling it a paratha. More like an eggless pancake.

Quote from: Peripatetic Phil on May 29, 2020, 05:34 PMparatha are supposed to have a flaky texture, whence the reason that one traditionally crumbles them in a napkin before serving,

Say what now? That's a new one on me. Certainly the characteristic of a paratha would be soft and yet flaky due to the layering. But what's all this crumbling in a napkin before serving malarkey?

Quote from: Secret Santa on May 29, 2020, 10:49 PMSay what now? That's a new one on me. Certainly the characteristic of a paratha would be soft and yet flaky due to the layering. But what's all this crumbling in a napkin before serving malarkey?

Oh dear.  I wish I didn't have so many Indian cookery books.  It will take me an eternity to discover where I learned that.  More if I ever find out.  But until then, here's a quotation from the web :

QuoteIn Bangladesh , a special type of paratha is being served in the roadside local restaurants

The poster of this video will soon join this forum and will introduce himself Syed is his name prepare for some revelations

Thank you, NO.  Name now corrected in my earlier post.
** Phil.

I'm in.

Check out his you tube channel
Mix powder wow base so easy vindaloo techinique revealed korma mystery solved

Quote from: noble ox on May 30, 2020, 12:26 PMMix powder wow base so easy vindaloo techinique revealed korma mystery solved

I was disappointed in his bhuna/rogon-josh double trick. You don't make a rogon josh by just adding a topping to a bhuna. No!

I haven't watched all of his videos but the ones I did watch seemed like fairly standard BIR practice.