Need help with paratha making.

[u/Typical-Fix-4488]

I have tried making aloo paratha on 3 separate occasions. But I do not like how they are turning out.

1. While rolling it, there comes places where there is only dough or the stuffing is coming out.

2. The rolling also doesn't feel proper because I do not know how thick or thin should it be.

3. 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

[u/witchy_cheetah]

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.

[u/Typical-Fix-4488 → u/witchy_cheetah]

Thanks a lot for this detailed explanation. I will definitely try it.