Hi ladies, can you share how do you make parathas thin. My aloo paratha comes out taste wise good. but every time my DH says it needs to be thin. Making it thin while rolling it out seems a herculean task for me. I am thinking I am making something wrong about the aloo filling consistency.. Can you all share your thoughts please? -Pavithra
Hi, To get thin stuffed parathas, needs right consistency of atta and the stuffing. If the stuffing is wet or more moist than it should be ,it tends to come out while rolling.So just before u take off the fire stir it on high flame for 1m and cool it, While rolling it,see that the stuffing is safely secured and dab atta pow thoroughly,initially roll it with the sealed portion on the top and apply less pressure and once its spread,dab some atta pow on both side and roll carefully seeing that the stuffing inside is also spread in all directions,if u see any leak dab some atta pow on it it helps to seal it. bye,hope its helpful sudha
My friend suggested that i make two thin equal sizedchappathis. Place the stuffing over one chappathi and then cover with the other. Then seal the sides of both the chappathis and roll it slightly. This seemed to work for me and i make it only this easy way.... Try out dear...
I normally boil potatoes and add flour ,spices,salt and coriander leaves and make a dough and prepare parathas.
I have seen it be done the way sunitha says and it comes out very thin and perfectly evenly spread. My DH likes it thick and stuffed to bursting and so I do it the regular way.
Thank you Sunitha. I would be really excited if I could do it that way. My DH really loves aloo parathas and every time it seems I dont reach the mark One question about the stuffing: For aloo subzi, should the aloo be completely mashed or will it have some pieces. Becoz with pieces, I feel it is difficult to roll. Kanaka: I normally boil potatoes and add flour ,spices,salt and coriander leaves and make a dough and prepare parathas. Can you please elaborate more on the steps you do. Will try it out both ways.
I make thin aloo parathas. For this i mash the boiled aloo nicely with spices, fresh coriander leaves, make round balls and cover it with the wheat dough prepared as for chappathis, cover from all sides and roll. While rolling, we should ensure that we do not give much pressure and do the rolling very lightly. Also ensure that there are no aloo pieces - it should be well mashed.
Wish me luck. This morning, I boiled potatoes, mashed them well, made the subzi filling Going to make parathas for the evening when my DH is returning back from office trip. If it turns out good, I might get some gold stars
