How to Make Perfect Parathas with Aashirvaad Shudh Chakki Atta?

2. Ingredients You'll Need

To make perfect parathas, gather the following ingredients:

• 2 cups Aashirvaad Shudh Chakki Atta
• Water (as needed)
• Salt (to taste)
• Ghee or oil (for cooking)
• Optional: For stuffed parathas, you can prepare various fillings such as spiced potatoes (aloo), paneer, or minced vegetables.

3. Step-by-Step Instructions

Preparing the Dough

In a large mixing bowl, add 2 cups of Aashirvaad Shudh Chakki Atta.

Add a pinch of salt to enhance the flavor. Salt is optional but recommended.

Gradually add water and start kneading the dough. The amount of water needed may vary, but start with about 1 cup and adjust as necessary. The dough should be soft and pliable, not too sticky or too dry.

Continue kneading for about 5-7 minutes until the dough is smooth and elastic. This helps in developing the gluten, which gives the parathas their chewy texture.

Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15-20 minutes. This resting period allows the dough to relax and become easier to roll out.

Rolling and Shaping the Parathas

Divide the dough into equal-sized balls. The size of each ball will determine the size of your parathas.

Flatten each ball slightly with your palms to form a small disc.

Dust the work surface and rolling pin lightly with Aashirvaad Chakki Atta to prevent sticking.

Take one dough ball and roll it out into a circle using a rolling pin. Aim for a thickness of about 1/8 inch or slightly thicker for a softer paratha.

Brush the rolled-out dough with a thin layer of ghee or oil. This step helps in creating layers and enhances the flavor.

Optional: For stuffed parathas, place a spoonful of your chosen filling (such as spiced potatoes or paneer) in the center of the rolled-out dough. Fold the edges towards the center to seal the filling completely.

Cooking the Parathas

Heat a tava (flat griddle) or a non-stick skillet over medium-high heat.

Place the rolled-out dough onto the hot tava. Cook for about 30 seconds or until you see bubbles forming on the surface.

Flip the paratha using a spatula. Brush some ghee or oil on the cooked side.

Cook the second side for another 30 seconds. Press lightly with a spatula to ensure even cooking and to encourage puffing.

Flip again and press gently with the spatula, moving it around the edges to ensure the paratha cooks evenly.

Repeat the flipping process until both sides are golden brown and cooked through. Ensure that the edges are well-cooked and crispy.

Serving the Parathas

Remove the paratha from the tava and place it on a plate lined with a paper towel to absorb excess oil, if any.

Brush with additional ghee for extra flavor and richness, if desired.

Serve hot with yogurt, pickle, or any curry of your choice. Parathas pair wonderfully with both vegetarian and non-vegetarian dishes, making them a versatile addition to any meal.

4. Tips for Perfect Parathas

• Use fresh Aashirvaad Shudh Chakki Atta: Fresh flour ensures better texture and taste.
• Knead the dough well: Proper kneading develops gluten for soft parathas.
• Rest the dough: Allowing the dough to rest makes it easier to roll out and results in softer parathas.
• Control heat: Adjust the tava heat to ensure even cooking without burning.
• Brush with ghee: This enhances flavor and creates a golden, crispy exterior.