One of the most well-known food among Malaysians is paratha. But frequently, we are unable to get the ideal flaky yet soft paratha that, when paired with curd and pickle or chutney, may revive the senses. According to experts, choosing the appropriate dough to knead is crucial, but there are other elements that might affect the parathas’ texture and flavor as well.
SO, HOW TO GET A SOFT PARATHA AT HOME?
Hola, guys! It’s as simple as ABC. Take a look at this.
Tip 1 : NO MAIDA, ONLY ATTA
This is because Atta flour tastes equally good, and even better if you’re using it for stuffed oarathas. It brings the much-needed aroma and flavor to parathas.
Moreover, you can store the Atta based parathas for longer durations, and it won’t be hard or chewy.
Tip 2 : KNEADING METHOD
Use lukewarm water while kneading the dough. You should add some oil to the flour along with salt and water. Once the dough is ready, apply some oil and cover it with a muslin cloth.
It will allow the dough to rise swiftly. You can also use lukewarm milk while kneading the dough.
Tip 3 : ROASTING METHOD
Remember two things-
Low flames will result in improper paratha cooking. It will become chewy and hard as a result.
The outer layers will cook quickly and get hard like papad if you use a very high burner.
Therefore, it’s necessary to cook them using the right flame.
Tip 4 : GHEE
One such ingredient that elevates numerous cuisines is ghee. It does contribute to the fluffy, delicate texture of the paratha. If you could not get ghee, you can also use refined oil or butter. But there is a condition. The flavour won’t be the same for you!
Unlike oils, ghee also gives paratha more taste.
Then what are you waiting for? Make your own fluffy and soft paratha now and sink your teeth into this savoury parathas!
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