By Krati Purwar
June 18, 2024
North India is burning right now because of the heatwave, and you need recipes that do not need many ingredients and hours in the kitchen to prepare. One such delicacy is aloo paratha. You can simply serve it with butter, makkhan, pickle, or chutney. Here is how to make crispy aloo paratha at home.
Divide the filling in the evening and roll the dough gently. Applying even pressure across all parts of the dough is necessary to avoid tearing.
One of the aspects of making crispy dough is removing moisture from the filling. If it is too wet, the parathas will be soft and tear apart easily.
After kneading the dough, let it rest for a while. Use whole wheat atta to achieve the perfect texture and add some oil while knitting to keep it soft.
While you are cooking the paratha, press evenly on the surface, even the edges. It will add to crispiness.
Do not spread the paratha on a cold pan and wait for it to achieve the right temperature. Always preheat the pan before placing paratha on it.
When cooking aloo paratha, flip at the right time. Allow the base to cook before you start cooking the other side. Cook both sides until crispy and golden brown.
Do not cook aloo paratha on low or high heat. It will either turn chewy or burn. Cook on medium heat for a crispy texture.