In our Indian homes, either roti or paratha is made almost daily. Children like to take paratha in tiffin, whereas roti is a perfect option for daily lunch. By the way, do you know the difference between these two?
No, paratha is baked after applying oil, this is not the only difference. The dough of these two is also kneaded differently. If you are making roti or paratha in the same way, then you must know this difference because only then good parathas and rotis are made. Some things are mixed separately, which makes the roti soft and gives a crispiness to the paratha. Chef Ranveer Brar has explained the difference between the flour of both (roti and paratha) and has also told the correct way to knead it. Let us know-
What is mixed in roti flour?
For simple roti, the dough is also used very plain. For this, take wheat flour in a bowl and add a little salt as per taste. The formula for how much water to add is simple. You have to use only 1/3 water. That means if there is 1 kg flour then approximately 300 ml water has to be used. Now knead the dough by pressing it well, only then the right texture comes.
Tip: Chef Ranveer tells that if you want to make anything soft then add ghee to it. Ghee has natural moisture so it helps in softening it. Therefore, after adding roti flour, add one spoon of desi ghee to it and knead it once again. Now cover the dough with a wet cloth and leave it for about 5 minutes. This will set the dough and make the roti very soft.
What is mixed in paratha flour?
Paratha flour is different from roti because paratha has both textures, softness and slight crispness. Therefore, here you have to add oil or ghee not only after but also before kneading. First of all, take wheat flour in a bowl, add salt as per taste and add some ghee or oil. Do not mix too much, if there is 1 cup of flour then only half a spoon of ghee or oil will be enough.
Tip: To make plain paratha more tasty, you can also add a little celery. This gives very good aroma and taste to the paratha.
Paratha flour will be harder than roti
Paratha dough always seems a little harder than roti dough. Because there will be layering in it and later more ghee will also be added, due to which it will become soft. Spread it well in the pan and knead it, then add 1 spoon more ghee and knead it well again. Cover it with a wet cloth and keep it to rest for 5 minutes.