Pakistan Food › Cooking Guides

Why Does Paratha Get Greasy? 6 Mistakes to Fix

Too much fat is applied before cooking

Use a measured amount of oil or ghee and spread it in a thin, even layer. Excess fat between layers can leak out during cooking and leave the surface greasy.

A cool tawa prolongs contact with fat

Preheat the tawa to medium heat before placing the paratha on it. A cool tawa keeps the dough in contact with fat for too long; a smoking-hot tawa can burn the outside before the layers cook.

Dough is rolled too thin in spots

Roll the paratha to an even thickness so thin edges do not dry out while thick areas remain undercooked. Brush off excess dry flour before it reaches the tawa.

Fat is repeatedly added without need

Add only a small measured amount of fat when the surface needs it. Repeatedly pouring oil after every flip leaves excess fat on the outside instead of helping the layers cook.

Low heat makes cooking slow and greasy

Cook over medium heat and flip when the underside has light brown spots. Very low heat can prolong cooking and feel greasy; too-high heat can brown the outside before the inside cooks.

Drain or rest briefly before serving

Let the paratha rest briefly on a rack or absorbent surface before serving. If stacking several, avoid sealing them tightly while they are steaming, because trapped moisture softens the surface.