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5 min
12/12/2025
The six simple hacks outlined in this guide can instantly elevate your paratha-making ability. Improved dough preparation, smarter layering, controlled rolling, and precise heat application will allow you to produce consistently flaky, soft, and aromatic parathas.
Ultimately, perfecting parathas is not about finding a "secret" recipe; rather, it involves paying attention to several small details. The key to achieving these results is Aashirvaad Select 100% MP Sharbati Atta, which provides superior aroma, a very high capacity for water absorption, and an extremely smooth feel during the preparation of the dough. By applying these six hacks, you can rely upon the foundation of producing great parathas at home, regardless of whether you want to make stuffed parathas or plain parathas.
The way you prepare your dough determines the characteristics of your paratha, such as whether it will be soft & chewy or flaky & flat. So, selecting a flour to use for this purpose is more important than many people realise. Aashirvaad Select 100% MP Sharbati Atta is one of the best selections because it is a very absorbent flour, therefore creating a smooth and non-stiff dough after kneading. This has many advantages, such as using the same amount of flour and water every time you make a dough ball. If you purchase Aashirvaad Select MP Sharbati Atta, you will automatically have 40% of the work done before you even begin rolling out your first circle.
Another major mistake is using too little water. To make a paratha flaky and tender, the dough should be soft and closer to being "too wet" than dry. You should add the water a little at a time while mixing, and then let the dough rest for 15-20 minutes (the longer the better) so that the gluten can relax completely. With Aashirvaad Select MP Sharbati Atta, since it absorbs so much more water than regular flour, this means you will naturally have a much smoother dough, which is also much easier to roll without breaking apart.
Use only as much ghee as needed for cooking parathas. For example, with laccha-style parathas, "thin lines" of ghee are applied in between each fold of the dough, which gives the final product its layered structure instead of the grease or heavy feeling created with excess oil on the outside of the finished paratha (or, for that matter, when frying any type of paratha). Once again, use the same method of "brush, fold, roll" for stuffed parathas; that is, by putting a small amount of ghee in the centre of the dough before rolling it out, it helps make the layers more defined.
The most important thing when rolling out dough is to get a consistent thickness throughout the entire paratha. Rolling too hard will crush your previous layers, and rolling too little will cause the paratha to puff at uneven heights. Doing so in a controlled manner with gentle pressure, rotating the dough frequently, rather than pressing down, is the proper way to do this to create a flaky paratha. A soft dough made from Aashirvaad Select Atta stretches more easily. Remember, the amount of pressure applied during the rolling stage directly impacts whether the paratha has a flaky or dense texture.
When cooking on the tawa (a flat pan) at medium heat for approximately 4–5 minutes, then slightly increase the temperature once small bubbles have formed, as this is when the addition of oil or ghee on the outside of the paratha will create crispier layers. If you increase the heat at the beginning of the cooking process, you will burn the outside and leave the middle uncooked. If you keep the heat low during the entire cooking time, the finished product will be dry. By simply alternating the heat from low to high halfway through the cooking process, you have an easy upgrade to your cooking technique.
This is one of the biggest hacks that is not well known by many people: allow the dough to rest, the rolled parathas to rest, and the cooked parathas to rest (for around a minute) before you stack them up one on top of another. Each pause allows the steam that is escaping to be redistributed throughout the whole paratha, which causes it to maintain its layered appearance and creates a softer inside. Dough created using MP Sharbati wheat has an extra benefit of responding very well to resting, as it retains moisture and is much easier to work with due to its elasticity.
