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Is there anything better than a paratha with white makhan rolling down? No, I guess. Most of us especially the North Indians just cannot do without parathas. Be it basic aloo ka paratha or fancy paneer ka paratha, there is hardly any person who cannot resist a paratha. But what annoys the most is when parathas are not properly cooked or the stuffing is not right. Isn’t it? But don’t worry, there are some tips that you can follow to make the perfect parathas.
Also Read: How To Make A Perfect Round Chapati?
Using Lukewarm Water
First step starts with kneading the dough. It is advised that one should always use lukewarm water for kneading the dough. One should add water in batches and kneading should be done with a light hand. The dough should also be in the right consistency, to avoid cracking and stuffing.
Ghee Is The Key
Also, while kneading the dough, when should add a little ghee or oil in the dough. This will make parathas soft, and taste as well as the aroma. But one should make sure that the ghee is melted and warm. This is one of the old-school tips.
Milk For Softness
Another essential ingredient one should add to the dough to make softer parathas is milk. One can also add curd for that matter. But the needs to be a little warm while the curd should be at room temperature.
Dough Resting
After kneading the dough, it is advisable to keep the dough rest for 15 to 20 minutes. One should cover the dough with a damp cotton cloth. This process will the dough in expanding and rising. Besides, the damp cloth would retain moisture and will prevent the dough from getting dry.
Flame Should Be Right
When you make the dough right, it is essential that you cook the paratha on the right flame. First one should heat the tawa on a high flame and then should reduce the flame to medium. This is because if the tawa is too hot, the paratha would burn and if the tawa is not hot enough, the paratha would become limp. One should cook paratha on the right flame.
Rolling The Parathas
Now, this could decide whether your parathas are perfect or not. One should not roll the dough like chapatis but the dough needs to be a little thicker. Thick dough makes soft and flaky parathas. Rolling the edges first is always a good option and this would prevent stuffing from coming outside.
Try these tips and see the change!
