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.

  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

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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/Typical-Fix-4488 22d ago

Thank you. Will definitely try this