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Paratha has always been a favorite option for breakfast or tiffin, but due to not knowing the right way, many people are unable to take its real taste. Today we will tell you the easy and wonderful recipe to make paratha, which you can enjoy even without any vegetable.
If the mind gets bored with bread, then the most perfect paratha is considered. Especially in the morning breakfast or tiffin, people like to take parathas. The paratha can also be eaten with curd or pickle, this is a great feature. Its taste is very wonderful.
If the paratha is soft and flaky, it is considered the best, because it is fun to eat such paratha. It is also easy to make such a paratha, just something should be known. Especially for those who do not cook much food, but want to taste great.
Vidyavati Devi, an elderly resident of Ballia, said, “To make plain paratha, take wheat flour and add a little salt to it.” After this, add two teaspoons of oil or desi ghee. Now add some water and mix the dough very well. By adding oil, the dough is soft and paralyzed.
Although most people start making paratha immediately as soon as the dough is kneaded, but you should not do so, because this is a wrong way. Cover the dough for at least 10 to 15 minutes and leave it. This will set the dough well and the paratha will be spectacular.
There is artistry in rolling the paratha. Do not put too much pressure while making small dough of flour and applying dry flour, because the paratha can be thick from somewhere. After rolling the round paratha, put some oil and dry flour on it and bend it from the middle and then bend once and make a triangle.
If you want to enjoy spicy paratha, then apply dry flour and oil while rolling, sprinkle celery, chaat masala, coriander powder, fennel powder or kasoori fenugreek. This will make the taste of paratha even more wonderful.
Always bake the paratha on medium heat. First of all bake lightly on both sides, then bake it well with oil or ghee on one side and do it on the other side as well. This will make crispy brown spots on the paratha and they will be crisp from outside and will be soft from inside. Cooking on high heat cooks the parathas from outside, but can remain raw inside.
With the above easy methods, you can also make such parathas that compete with the hotel taste. Absolutely soft, flakey and delicious, these parathas are the best option of any time. With curd, pickle or tea, their taste becomes even more double.
