Cooking parathas is an art, and it starts with kneading the right dough and ends with storing the parthas well. Take a look at these eight lesser-known tips that will help you make soft parathas at home.
3.
Always knead the dough using lukewarm water, and make sure to add water in batches and knead with a light hand.
4.
It is suggested to add 1 tablespoon of melted ghee while kneading the dough. It helps soften the_texture of the dough and adds a nice aroma.
5.
Also, make sure that you are cooking paratha on the right flame, from low to medium.
6.
Make sure to use a moderately hot tawa to cook paratha. Anything low or high might spoil the overall_texture of paratha.
7.
After kneading the dough, cover it with a damp cotton cloth and let it rest for 15-20 minutes. This will help the dough rise a bit and result in soft and fluffy parathas.
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9.
Another great way to make softer parathas is by adding either curd or milk while kneading the dough. Make sure that the yogurt is at room temperature while the milk is a bit warm.
10.
Make sure that you take more dough as compared to roti and roll it out into an even-thick sheet. Avoid using too much flour dust.