By Deepali Verma
October 17, 2024
Stuffing a paratha without tearing it requires the right technique to ensure even distribution and a perfectly cooked result. Follow these steps to make soft, delicious parathas with intact fillings every time.
Knead your roti dough to a soft consistency and let it rest for 15-20 minutes to become pliable.
Roll out a large, thin roti, about double the size of your usual one, ensuring it’s even.
Spread your filling (e.g., grated paneer, onions, spices) in the centre, leaving a 2-inch border around the edge.
Fold the edges towards the centre, covering the filling from all sides. Lightly roll the stuffed paratha until the filling is evenly distributed.
Place on a hot tawa, cooking both sides with a little ghee until golden brown.