Agra Parantha | Chef Kunal Kapur Travel | Old Delhi Style Parantha Thick Tawa

Parantha has been part of Indian cuisine for ages. It is popular across India & it is impossible to put down each variety of parantha. It is as popular in the south as in the north. Paranthas can be classified as per the style of cooking. From cooking them on a flat tawa/griddle or inverted tawa (ulta tawa) to baking them in a tandoor, from deep frying them in a kadai to shallow frying them on thick griddles that are 3-5 inches thick & weigh up to 40 kgs approx. Each method of cooking gives a different texture & taste to the parantha.
This is a special Agra parantha in the video where the dough is generously stuffed and then it is cooked on a tawa (iron griddle) that is barely 10 inches in diameter but is almost 4 inches thick and weighs approx 38 kgs.
The thickness of the tawa helps in giving slow radiating heat to the parantha that makes the parantha very crisp. This method of cooking parantha is prevalent in old delhi and agra. Do share the name of the city where you have seen such parantha.

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