Knead the dough properly - If you want to make very soft and fluffy paratha, then first of all it is necessary to make sure that the dough is kneaded properly. If the dough is not kneaded properly, then the parathas do not rise while making and they also do not get softness. Paratha dough should not be too hard and not too soft. The right amount of water in the flour should be taken care of. Use only lukewarm water to knead the dough. Do not add water to the flour at once. Pour little by little, so that the dough will not stick to the utensil.
Use ghee/oil - If you want to make soft and tasty paratha, then ghee or oil should be mixed in it while kneading the dough. By doing this, the dough becomes soft and the paratha made from this dough also becomes very soft. For this, first sieve the flour in a utensil and add 1 spoon of hot desi ghee/oil to it and mix it. After this add water to the flour and knead it.
Use curd - Apart from ghee/oil, curd can also be used to make the paratha soft even after it cools down. By adding curd to the flour and kneading it, the dough is kneaded very well and the paratha becomes soft and puffy after being made. Just keep in mind that the curd mixed in the paratha should not be too sour, otherwise, the paratha may turn sour.
Use lukewarm milk - Apart from curd, desi ghee, milk can also be used while kneading the dough. When kneading flour with milk, then a lot of water is not required. Keep in mind that whenever milk is used to knead the dough, the milk should be lukewarm. First sieve the flour in a utensil and then add lukewarm milk to the flour and mix it. Only after this, mix water in the flour little by little and knead the dough.
It is important to bake properly - After kneading the dough for making paratha, make the dough in equal proportion and keep in mind that the dough should not be too small or too big. If you want to make the paratha flaky, make it triangular and after some time when the paratha turns light brown, roast it by pressing it with the back of a big spoon. Fry the paratha until it turns golden brown from both sides. After this take out the paratha. In this way, layered paratha will be ready.
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