Capsicum cheese paratha recipe - Kids recipes - Raks Kitchen (2024)

FAQs

How to make paratha very soft? ›

Adding just 1 tablespoon of ghee while kneading the dough can add softness to the texture of the dough along with a nice aroma. Make sure the ghee is melted and warm. You can also mix 1 tablespoon of ghee in lukewarm water and then use it for kneading.

If it's a plain paratha then tea or a dry chutney or sometimes pickle. If it's a stuffed paratha like Paneer or Aloo then plain curd is the best accompaniment. If it's a cheese paratha then ketchup! I usually eat paratha's with curd and tomato ketchup.

Ensure that your stuffed parathas are healthy by using whole wheat flour, bajra, jowar or nachni in making the parathas. Also its key to have healthy stuffing in parathas like spinach, paneer, mooli, green peas which will add more fibre and protein to your meal. Add yellow moong dal to the stuffing.

However, delicious as they are, parathas on their own are not enough. You definitely need some sides to go with them, even if it is a simple raita. Whether the parathas are plain or stuffed with potatoes, paneer, or mixed vegetables, you do need an accompaniment or two to go with them.

Use baking soda

The dough will be perfect, and the paratha will also become soft. This method is very easy. Try it while making parathas.

*The dough should be semi-soft. Knead dough using whole wheat flour, pinch of salt, one teaspoon ghee, and add water as per requirement. *Cover and rest the dough for at least 15 minutes. *Make paratha slightly thicker than a roti.

Using ghee for frying paranthas is a better option because ghee has a higher smoking point, which makes it a better choice as compared to butter for frying paranthas.

It can be concluded that parathas are a healthy breakfast option. However, you can make some modifications to make them healthier. The experts have also mentioned that it is crucial to balance calorie intake. One should practice portion control and make sure that you are not consuming excess calories.

Avoid using ghee and refined oil while cooking parathas, and instead opt for olive oil, which is a much healthier alternative. Since olive oil has a mild flavour, it doesn't hamper the taste of the paratha.

As one of the ingredients used to make paratha is maida, overeating the same can have adverse effects on your health. Maida, a refined wheat flour, is known to cause constipation, indigestion, obesity, and heart problems. Furthermore, the chemicals used in maida can be harmful to your pancreas as well.

What makes paratha hard? ›

Too much flour on the parathas can make them hard.

Made mostly using wheat flour, fresh vegetables and ghee (clarified butter which is extremely healthy) or makkhan (fresh butter) the parantha is definitely richer, healthier and tastier.

Yes! you read that right Methi Ajwain Parantha can be seen as a great example of weight loss. Although, parathas are known to be oily and greasy, but when you are making it at home, you can use less oil. For this, you should choose wheat flour.

Apart from this, you can also make the roti soft by adding ghee. Sieve the flour and add 1 tablespoon hot ghee to it and mix it well. After this add water and knead the dough. If you make rotis of this flour immediately, it will remain soft.

For a good dough, use a good quality wheat floor not too coarsely ground. Knead to a soft dough. sprinkle very little water over the dough and cover and rest it for 10mins. We can add warm water instead of normal water in flour and kneed well this method makes the chapati soft.

To make hard roti soft store them in an airtight container wrapped in aluminium foil or piece of soft cloth or in a napkin. Before warming them in microwave sprinkle some water or milk on it. Wrap in a paper towel or cloth and warm for 20–30 seconds. Same can be when warming on tawa , tawa should be not very hot.

Make Parotta dough soft and not too stiff else the parotta will turn hard. Allow the dough to rest at least for few hours to make soft paratha. Cook the paratha on low to medium heat and not high heat to make sure the paratha cooks from inside. Crush the paratha while it is still hot to get flaky layers.