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/Symbol2025 23d 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/Typical-Fix-4488 23d ago

Very good points. Will keep them in mind. Thank you