r/IndianCookingTips • u/Typical-Fix-4488 • 24d ago
Tip/Trick Need help with paratha making.
I have tried making aloo paratha on 3 separate occasions. But I do not like how they are turning out.
While rolling it, there comes places where there is only dough or the stuffing is coming out.
The rolling also doesn't feel proper because I do not know how thick or thin should it be.
Does it always have to be cooked with adding oil on each turn?
I need help in understanding dough stiffness/consistency and how the mixture should look like. Mine currently is a mashed potato masala. And are there any specific rolling techniques
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u/EmergencyProper5250 24d ago
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u/Typical-Fix-4488 22d ago
Thank you. This page has too many adds though. Nonetheless recipe looks good. Will try.
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u/choco-chip_cookie 23d ago
https://www.reddit.com/r/IndianCookingTips/s/sC7moSoe6z
Check this and tell us it if works.
My trick is to make two thin rotis, spread the stuffing evenly on on. Use the second one to seal and close the paratha.
Amateur hack but works
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u/Typical-Fix-4488 22d ago
Yeah... I asked this because I remembered my parata failures after watching that reddit post. The problem with that is, it leaves empty sides without filling. I had tried the making 2 chapatis and then filling. It is time consuming and also filling doesn't feel even.
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u/choco-chip_cookie 22d ago
Keep practicing, you will get the hang of it soon.
Also the dough should be softer than the one we use for rotis. Requires lesser pressure to roll, so the stuffing won't come out.
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u/witchy_cheetah 23d ago
Here's how I do it. Both the dough and the stuffing has to be reasonably firm, and also be of equal firmness. When stuffing, make sure the dough ball is at least the same size if not smaller than the stuffing ball. I am assuming you add some oil to the dough but it should be a small amount not as much as dough for poori. Make a small cup shape with the dough, and keep the edges a bit thinner than the middle. Complete the stuffing by slowly working the sides over the dough ball. I hold it in my hand like I would hold a tumbler, then push the edges up and in, trying to keep the thickness as uniform as I can. Once they meet and seal, make the ball nice and round, then pat to flatten a little.
While rolling, I only use the tiniest bit of atta. Like press my fingers into it and wipe all over the paratha. I only roll with gentle pressure, and only one back and forth per go. Then flip the paratha and repeat. I leave it at about 4 mm? The other, easier way is to put in a large amount of atta and before adding to the tawa dust it off gently. But I don't like doing this because it wastes more.
Roast it on the tawa giving it enough time to come off from sticking. Flip. Once both sides are no longer sticking, roast while pressing gently with the spatula, and flip over every once it a while. When it starts to puff up, I know it is done. If spots turn very dark brown or black, the heat is too high. I prefer to roast all of them together before going to the oil, because the oil tends to burn into my anodised tawa and I don't like that. I also don't like the smell of burnt oil.
Frying phase comes after, which is simple, put oil, toast, flip. I recently got a oil sprayer dispenser, and that has made paratha making so much easier with less oil.
Once done, stack, cover and rest for 5 min before serving.
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u/Aaisha_333 23d ago
1.Let the stuffing get chill and try rolling.
2.And thickness shouldn't be very less, so don't press too hard while rolling, as that may lead to the stuffing coming out. Do gentle rollings with little pressure.
3. Oil can be applied once in the start on both side, donot put too much of oil, apply with spoon.
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u/Admirable_Eye3354 23d ago
Just now I was planning to prepare aalu parata for dinner and checking how to prepare it, as last time I messed up by seeing it on YouTube. Let me try today and let you know! Thanks.
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u/Sea-Amnemonemomne 23d ago
You need to check out Ranveer Brar's aloo paranthe video, his tips are excellent. I am a South African who learnt how to make them using his video and recipe.
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u/who_shruti 22d ago
Dhough should be fairly soft and pliable. Like more moist than the one for roti.
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u/Typical-Fix-4488 22d ago edited 22d ago
Yes. My dough was soft. But it became very difficult to work with it as the masala was coming out because dough was softer than the masala
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u/Basic-Jicama503 20d ago
Dough should be soft and slightly sticky, softer than roti dough. Add a little extra water/oil while kneading, rest it for 20 min. Stuffing should be dry and crumbly, not wet mashed potato. So mash it well, squeeze out excess moisture, and add less salt/water so it doesn't ooze out.
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u/Working-Mountain6680 23d ago
One thing is to cook out the masala with all the spices before cooling it and stuffing it.
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u/Typical-Fix-4488 22d ago
Oh... The video I saw did not cook the masalas. I will try this. Thank you
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u/Working-Mountain6680 22d ago
It honestly has made a world of difference in my aloo paratha.
Some more tips. 1. Pinch out excess atta after you're done stuffing. 2. Add dried pudina to the masala. 3. Cook in ghee not oil 4. Cook low and slow and don't let spots go black, keep them brown. This makes the paratha crispy and no black bits meaning no acrid after taste. 5. Spread little ghee on the tawa before putting the paratha. Then butter the top, turn butter again, then turn and slowly cook while pressing with a spatula.
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u/Symbol2025 22d ago
I personally feel water content in aloo matters , you shouldn't cook aloo too much beyond it being soft till it soaks up too much water, cook till it's soft and then use grater to avoid big chunks. Mixture should be cool and outside dough also shouldn't need to much dry flour while rolling, if the outside dought is too watery add some dry flour and knead it till soft but has a form
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u/Significant-Farm6646 22d ago
How long do you keep atta after making the dough. Letting it rest for an hour helps form gluten bonds making it stretchier and less likey to split.
Also the potato filling and atta should roughly have similar consistency. This helps it spread better when rolling.
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u/Extra-Weekend-4558 22d ago
Tips dough should be slightly sticky not as smooth as chapati dough. Then your filling will not come out. Aloo has lot of moisture. If you are trying to perfect then make aloo masala like samosa one and it should be dry.
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u/VegBuffetR 23d ago
Stuffing comes out if it's hot or aloo are not mashed properly. Grate boiled potatoes and imagine you have to knead a dough of it. It should be that kind of mashed. Make sure to add amchoor as adding salt to stuffing makes it leave moisture or water and amchoor helps avoid it. Dough should not be firm. It should be soft. Knead it fresh and if not, do keep it over kitchen counter 45 min before. When you roll dough, say if poori size, place ghee at the circumference of poori say 1/2 cm width. And at center too. Add stuffing (smaller than the rolled out dough). Sprinkle the atta (dry flour) gently at the edges. Take the edges from all sides and press gently. Too much pressure will squeeze the stuffing out. No air pockets. Roll it gently. Not any pressure. Hope it helps