6 tips to make softer parathas

Paratha is a staple North Indian breakfast that comes with a variety of stuffing. From Aloo Paratha and Gobhi Paratha to Pyaaz Paratha and Paneer Paratha, the list of variations go on and on. Served with curd and achaar, Paratha is a wholesome meal in itself. If parathas are your all-time favourite breakfast, but the parathas you make often turn out to be hard and unevenly cooked, then here are some amazing tips for you. With the below-given tips, your parathas will always turn out to be softer and tastier. (all image credits-istock)

Always knead the dough using lukewarm water. Add water in batches and knead with a light hand. The final dough should neither be too thick nor too thin. If the dough is too thick or thin, it will crack while rolling it out stuffing it.

Adding just 1 tablespoon of ghee while kneading the dough can add softness to the texture of the dough along with a nice aroma. Make sure the ghee is melted and warm. You can also mix 1 tablespoon of ghee in lukewarm water and then use it for kneading.

Cooking the paratha on the right flame is the secret to making a soft and fluffy paratha. Make sure the tawa gets hot once and then lower the flame to medium. Putting the paratha on a very hot tawa will burn it and make it hard, while putting it on a tawa which is not hot enough will make it limp.

After kneading the dough, cover it with a damp cotton cloth for 15-20 minutes. This will help the dough rise a bit. Also, covering the dough with a moist cloth will help retain the moisture and not make the dough dry or flaky. If your dough seems too soft, you can refrigerate it for about 10 minutes.

Another great way of keeping the parathas soft is to add a dairy product like milk or yoghurt while kneading the dough. Make sure that the yoghurt is at room temperature, while the milk is a bit warm. It will add a rich texture to the parathas and will keep them soft, even after they have cooled down. You can reheat the parathas hours later and they will still stay soft.

While making parathas, make sure you take more dough as compared to roti and roll it out into a thick sheet. A thicker sheet will ensure that the paratha turns out to be soft after cooking. If you are stuffing potatoes or other stuffing in the parathas, be very careful while rolling it out. Always roll out the edges first, as this will ensure that the stuffing doesn’t come out.

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