Arrey, in Delhi's Paranthe Wali Gali, deep frying in ghee gives that crisp, rich taste tourists are willing to pay a premium for. But my life says it's also about speed—a crowded shop needs to serve fast, and a pot of boiling ghee cooks a paratha quicker than a single tawa ever could. I see this in my own kitchen: when I'm late for class, I fry the leftover roti in a little oil instead of toasting it properly; speed over perfection when time is money you don't have.
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