Paranthas cooked in ghee are a staple in many Indian homes, loved for their rich taste and crispy texture. While ghee itself has health benefits when used the right way, a common cooking mistake can turn this wholesome dish into something harmful. The problem isn’t with the ghee or the parantha — it’s with how hot the pan gets before the ghee is added.
Many people heat the tawa or pan until it’s smoking hot before adding ghee and placing the parantha on it. This extreme heat can break down the good fats in ghee and produce harmful compounds, which may increase the risk of heart issues and digestive problems over time. Ghee has a high smoke point, but even that has its limits. Overheating changes its natural properties and strips away the health benefits it’s known for.
To enjoy your ghee paranthas without guilt, make sure you heat the pan on medium instead of high. Add ghee just before placing the parantha, and avoid letting it smoke. This small change keeps the taste intact and protects your health in the long run. After all, food should be both tasty and nourishing.