How to make paratha: Parathas are one of the most favorite breakfast in North India. There are many types of parathas which people of North Indians like Potato Paratha, Paneer Paratha, Cabbage Paratha, Dal Paratha and many more. People love to team up with curd and pickles. As much as they are delicious to eat, equally, it takes hard work to make them. It is not an easy task to make as it requires the right method.

It is very important to keep some things in mind to fill the stuffing properly and make soft parathas. If you love them but are not able to make them properly then do not worry. Here we are telling you some tips to make crispy, soft and puffy parathas without tearing. Here are some easy tricks that everyone should follow. 

Keep these things in mind while making parathas: 

Make Parathas dough well

The very first and foremost step in making soft and fluffy parathas is to make the dough well. Sieve the flour before use and add lukewarm water while making the dough. Do not add all the water at once as this will make things messy. If you do not add the right amount of water then the parathas may not turn soft. (temismarketing.com)

Cover the dough properly 

After the dough is ready, apply some oil and keep it covered with a muslin cloth for at least 15-20 minutes. This will help the dough rise faster and retain its moisture. 

Add ghee

Ghee is one such ingredient which can never harm any dish. Adding a little ghee to your paratha will not only make it tastier but it will also make the paratha softer and tastier to eat.

Do not over stuff

Stuffing is the most important process in the paratha, if you make a mistake here, no matter how soft the it becomes, it will not be fun to eat, so while stuffing, make sure that the stuffing is filled in the right amount in the paratha so that the filling does not come out from the flour. It should not stick to the griddle. Keep in mind that always roll the dough ball a little bigger than a roti and then fill the stuffing in it neither less nor more.

Make double layering the dough

Making paratha by double layering is such a trick that hardly anyone would know. Most people make single-layered paratha and are not able to stuff it well, whereas if you make double-layered paratha, you will be able to stuff more stuffing in it and the filling will not come out. If you follow this method, then the it will never break.

Note: One more thing that should be kept in mind is that the dough should never be used immediately after kneading. You leave the dough for at least 15-20 minutes. By doing this both roti and paratha become puffy and soft.

Also read: Check out this simple, easy recipe of Gajar Ka Halwa