Lifestyle Desk : Be it breakfast or evening snack, who doesn't love to eat hot, soft, fluffy parathas! Whether with vegetables or meat, it becomes a delicious breakfast. But if this paratha gets cold within a few moments of making it then no one likes to eat it anymore. Today, I have come to you with the secret of making soft and fluffy bread. Also, know some tips to keep it soft for a long time.

Soft fluffy paratha

Secrets and tips for making soft fluffy parathas:

* First sieve the flour or flour well.

* Mix a small amount of warm milk with warm water and knead the dough with it.

* You can use chickpea water if you want while kneading the dough.

* Take kusom in a mixture of hot water and milk with a spoonful of sugar, and a little oil or ghee or butter. But make sure that the ghee or butter is not too hot.

* Buttermilk can also be added while kneading the dough.

* You can use curd while kneading flour or dough. In this case, you can make dough with yogurt instead of water. It will taste different.

* You can add a pinch of baking soda to it while kneading the flour or flour to soften it or you can make a flour dough by mixing baking soda with warm water.

* Do not roll the paratha by sprinkling excess flour during the baking process. Try as much as possible to roll the parota by sprinkling less flour. It will make the paratha soft and fluffy. If you want to make the bread soft and fluffy, do it this way while making the bread.

* Mix flour and water and knead lightly for 20 minutes. Then knead it well. Try to make the dough very soft, it will make the paratha soft. And always do this makha work with your hands, not with a spoon.

* Knead the dough and leave it in a warm place for 1/2-1 hour, wrapped in a wet cloth.

* Divide the flour dough equally. Cut the lychees into small pieces. Then take one part and cover the rest with a wet cloth. Then take the part in the palm of your hand and make a round mouth. Then flatten a little with hand pressure.

* Grease the lechi with little oil or flour and roll it into a ball.

* Fry two patties of parota one by one in tawa or pan, then fry two patties of parota with little oil or butter. This will make the paratha swell well and become soft.

* Brush with ghee or butter before taking the parota and placing it in the hotpot. This will also keep the paratha soft.

* You can fry some dry flour in a dry pan or tawa by heating it a little. You can roll the parota by sprinkling the fried dough during the baking time. Even if you do this, the paro will swell well

* Never knead the dough. Take some time to knead the dough. If you knead the dough with more time, the paratha will be soft and it will rise well again.

* Boil some potatoes. Then when kneading the dough, if you rub it with it, the dough will be soft.

* Use more water while making attar dough. The more water the dough absorbs, the softer it will be.

* Fry the parathas one by one. Do not fry two or three parathas at once.

* Once fried, you can keep it in an air tight box or hotpot. Parota remains soft.

Why do not stay soft longer?
If you use less water while kneading the paratha dough, it will not stay soft for long. Flour contains carbohydrates, albumin, dietary fiber and starch. So these ingredients of water and flour cause a chemical reaction with each other while frying parathas. A type of starch called dextrin is formed as a result of this reaction. Due to which paratha cannot remain soft for long. Because as long as this glue remains soft, the parota remains soft. So the amount of water should be added to the flour and the water should be heated a little.

Special Note:
To make paratha try to take whole wheat flour, take a small amount of hot water with it, and take two spoons of cooking oil or ghee. Hot water and oil are the secret ingredients of this recipe! Never give cold water. Then paratha will be soft.