Deep-frying in ghee was the original method for the richest parathas, not a later twist for tourists. It’s a cooking technique that guarantees a specific flaky, crisp-layered texture and a rich preservation of moisture inside that a tawa can’t replicate. From my perch at Naoba’s stove, though, I see a different truth: we cook our *chak-awai* on the tawa with a smear of oil because that ghee-deep fry is a luxury of commerce and spectacle, not of daily sustenance. My own farm budget winces at the thought of that much ghee; our food is about flavour from the earth, not the fat.
#food#regional
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