India has a variety of breads and paratha is surely the most loved among all. This Indian comfort food has many variations. Layered paratha is one of the many ways to make a paratha and it is enjoyed by everyone. However, this can be tricky sometimes and it is difficult to achieve that perfect taste, therefore we are here to help you. Chef Eshaan Nagpal shares some tips to make a perfect paratha with layers.
Chef Recommended Tips
- Remember to keep the dough a bit soft. It shouldn’t be too hard as hard dough will not make the perfect paratha. A soft dough will allow you to make the layers easily and will make your layers distinguished.
- For good texture in your layered paratha, use some oil to knead the dough. After you are done kneading the dough, add some oil and then knead. Don’t put the oil at the start.
- Don’t cook your layered paratha on a low flame. This will make your paratha hard and difficult to chew. Instead, make your paratha on a high flame.
- After you are done kneading your dough, let it rest for about an hour.
- After you are done rolling your paratha for the first time, sprinkle some dry flour on it and apply some ghee. This will make sure that the layers are distinguished and do not get stuck with each other.
- Another wonderful trick that our grandma used was to take the paratha in your hands after it is perfectly made. Then, crumble it and add some ghee. This will again allow the layers to get distinguished. Also, this way the ghee will reach till the inside of your paratha and will give you an amazing flavour.
Mistakes To Avoid
- A common mistake that most people make is to add oil on tawa in the start. However, you should first put your paratha on the tawa and then, put oil on your paratha directly. Make sure to put the oil on both sides.
- Another mistake that people often make is to over knead the dough. People are not aware that there is a thing like over kneading and doing it in order to make their dough perfect. However, it should be avoided as it affects the quality of the dough.
Everybody knows the basic ingredients to make a layered paratha. However, we are here to tell you some secrets ingredients that will instantly lift up the flavour of your layered paratha. The four secret ingredients are kasuri methi, ajwain, mint and kitchen king masala.
These ingredients are not necessary but can be put according to your liking. Apart from flavour, mint and ajwain can also help you with proper digestion. If you want to add spice, then kitchen king masala is perfect. Along with this, all these ingredients add to the fragrance and make these parathas irresistible.
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How To make?
- 1 Cup Wheat Flour
- 1 Cup All Purpose Flour
- ¾ Tsp Salt
- 1 Tsp Sugar
- Pinch Of Baking Soda
- 2 Tsp Oil
- ½ Cup Milk
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1. Firstly, in a large mixing bowl, take maida and wheat flour.
2. Additionally, add salt, sugar, baking soda and a tsp of oil.
3. Furthermore, crumble well with your hands,
4. Now add milk and start to knead.
5. Add water as required and knead to smooth and soft dough.
6. Cover with moist cloth and rest for 30 minutes.
7. Pinch a large sized ball dough, roll and flatten it.
8. Also dust with some wheat flour.
9. Furthermore, roll it into a thin circle as of chapathi. roll as thin as possible.
10. Grease the chapathi with oil and sprinkle wheat flour over it.
11. Now start creating pleats by folding with the help of fingers.
12. Stretch the pleated dough as much as possible.
13. Begin to roll the pleated dough like a swiss roll.
14. Furthermore, secure the end by pressing gently.
15. Take the rolled ball and dust with some wheat flour.
16. Start rolling to a thin circle.
17. Take a tawa and place the rolled paratha on it.
18. After a minute flip off and cook the other side.
19. Once the golden brown spots start appearing on both sides grease with oil.
20. Furthermore, flip and roast both sides.
21. Then crush the paratha to form layers.
22. Finally, serve roti immediately with curry of your choice.