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Apart from rice and roti, one thing that is considered a staple in many Indian households is paratha. Known for its crispy layers and rich flavours, paratha goes well with any curry and gravy from vegetarian to non-vegetarian dishes or yoghurt and pickles. This Indian flatbread is loved by both adults and kids and can be eaten at any time of the meal.
You can easily buy crispy and flaky parathas from your favourite restaurant or dhaba, but making them at home from scratch is a rewarding experience. You might find making parathas to be a daunting task, but with the right techniques, you can easily achieve restaurant-quality results. Parathas are a perfect option for breakfast, lunch, or dinner, and whether you’re a seasoned cook or a novice; by following the steps below you can achieve perfect parathas at home.
Take a look:
- The Right Dough Consistency
To make a good paratha, the most important thing is its foundation, that is, the dough. Note that it should be soft yet firm enough to hold its shape. For a traditional taste, you can use whole wheat flour. Add a pinch of salt and a bit of ghee or oil to enhance its flavour. Gradually add water and knead the dough until it is smooth and pliable. Allow the dough to rest for at least 30 minutes. The resting period allows the gluten to relax and makes the dough easier to roll out resulting in softer parathas.
- Perfect Rolling Technique
It is important to note that the way you roll out the paratha significantly affects their texture. Begin by diving the dough into equal-sized balls. Flatten a ball and dust it lightly with flour to prevent sticking. Roll the dough evenly into a circle, making sure that it is neither too thick nor too thin. Keep a thickness of about 1/8 inch. To create layered parathas, roll out the dough, spread some ghee or oil, fold it, and then again roll out to create layers.
- Layering For Flakiness
Want to achieve the restaurant-styled flaky and multi-layer parathas? Make sure you layer the dough first. After rolling out the dough, spread a thin layer of ghee or oil and sprinkle a pinch of flour before folding. You can either fold it in half, apply more ghee, and fold it again, or use a pleating method where you can make pleats and roll it into a spiral. Finally, roll out the pleated dough gently. This technique ensures that the layers remain distinct, and the parathas turn out flaky.
- Cooking At The Right Temperature
The most important step to achieve a perfect paratha is cooking at the right temperature. Heat a tawa on medium-high heat until hot. Place the rolled-out paratha on the tawa and cook for about 30 seconds until small bubbles appear. Flip the paratha and apply a little ghee or oil. Cook until golden brown spots appear, pressing gently with a spatula to ensure even cooking. Flip again and repeat the process. The paratha will achieve a crispy exterior and soft interior.
- Use Ghee For Authentic Flavour
Traditionally, ghee is used in making paratha which imparts a rich and authentic flavour. Although you can use oil for a lighter version, ghee gives parathas a distinct taste and texture. Apply a generous amount of ghee while cooking and brush a little ghee on top of the hot paratha before serving.
- Serve Fresh And Hot
Parathas are best enjoyed being served directly off the tawa. As they cool, they tend to lose their crispiness and become chewy. After cooking, serve them immediately with your favourite pairings such as yoghurt, pickles, or curry. If you have made the parathas ahead of time, you can keep them warm by wrapping them in a clean kitchen towel or foil.
