Hello Mamta, Thank you for your aloo paratha recipe, all the steps have been very clearly explained. I had tried making them at home a couple of times now. Although there has been an improvement over what I used to make earlier before following your instructions, there remain a few more glitches with my parathas.

As I am making the parathas, I stack them (around 6) one after the other in a covered container lined with a paper towel or aluminium foil. Due to the heat and condensation some of the parathas, especially at the bottom of the stack, get soggy, or develop watery patches. In fact I have the same problem when stacking rotis or phulkas. They seem to get hard if I do not cover them, and soggy if I do. When I want to make the parathas/rotis a little ahead of time before the guests arrive, or want to carry them for lunch, this becomes an issue. Could this be because the lid of the container is not tight enough or I have not used enough oil while making the paratha/roti. Do you have any suggestions ?

Also, I was wondering how critical is adding oil while preparing the dough to the taste/texture of the paratha. I tend to cut down on the amount of oil in order to reduce the intake of oil.

Will be eager to hear from you. Thank you for your help.

I've recently found the Elephant Chaki Gold flour to be quite a good one for making Chappati's (that's after a lifetime of making them!)

Whilst making them at home, we'll pile them on a plate and when done, keep them in a steel roti tin. Cover them with a cloth - tea towel or or something like greaseproof paper to keep the condensation off them.

Hope that's of use.

Mamta is on holiday for a short while so she may not be able to respond for a while unless she gets internet access while she's away... she'll definitely respond when she gets back!

Thats is the way to do it Khicheri :-), it keeps them soft.

Mamta