How To Make Perfect Paratha
When mom makes paratha, it swells and does not burst, but whenever I make paratha, either the stuffing comes out or the other. If you also have such a complaint, then you should keep some small things in mind. Be it radish or potato and cabbage, perfect parathas will be made from every vegetable if you keep in mind some tips from kneading the dough to rolling the paratha and filling the stuffing. Cooking is a skill that gets better with practice, but if you are a beginner, small hacks make your work easier.
Eating hot paratha in winter has its own pleasure, but if mother is not at home or you live away from home, then with the help of the tips given here, you can make perfect paratha, whether you fill it with potato stuffing or cabbage and radish. Let us see what things need to be kept in mind to make perfect paratha.
method of kneading dough
Dough for roti, puri and paratha is kneaded in different ways. For paratha, the kneading should be much softer than roti and puri, because the stuffing is filled in it which is quite soft and if the dough is hard then the stuffing will come out. After kneading the dough, it should be covered with a cloth for some time, due to which it becomes flexible and the paratha does not tear.
Right way to stuff stuffing
When you make puri from the dough to fill the stuffing, it should not be rolled with a rolling pin, but with the help of fingers and thumb, expand the dough and then fill the stuffing. Keep in mind that when you are closing the dough after filling the stuffing, there should not be much stretch at the top and it should close well.
correct way to roll
Compared to roti and puri, paratha is rolled very easily. If you move the rolling pin fast then the stuffing will come out from inside the paratha. Always roll the paratha with light hands and move the rolling pin equally on all sides. If you move the rolling pin rapidly around the edges or in the middle, the paratha will burst.
Prepare stuffing like this
After boiling the potatoes, they should be mashed well so that there are no lumps in it. Similarly, when you are making radish parathas, after grating it, add salt and keep it in a sieve so that all the water gets drained out properly. After this, put it in a fine cotton or muslin cloth and squeeze it well. Similarly, after grating the cabbage, it should be squeezed in a cloth and then mixed with spices and cooked lightly. Due to this your parathas will not burst at all.