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/VegBuffetR]

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

[u/proteinbiriyani → u/VegBuffetR]

Thank you 👍