Goodbye to Smoky Kitchens: 6 Tricks for Making Flawless Parathas and Puris

There’s nothing like hot, fluffy puris and soft, golden parathas — until your kitchen turns into a smoky mess! Whether you’re a weekend home chef or a daily dough warrior, these 6 simple tricks will help you get perfect results without the smoke and chaos.
Use the Right Flour Mix

The base matters! For puris, combine atta (whole wheat flour) with a spoonful of semolina (sooji) — this adds crispness and prevents excess oil absorption. For parathas, use only whole wheat flour but sift it well to ensure softness.

Control the Water Temperature

Always use lukewarm water when kneading. It helps gluten develop better, making dough elastic yet smooth. Avoid adding too much water at once — add gradually for a softer, non-sticky dough.

Add a Dash of Oil or Ghee to Dough

Before resting the dough, knead in a teaspoon of oil or ghee. This enhances softness in parathas and reduces oil splatter while frying puris, thus minimizing smoke.

Maintain Correct Oil Temperature

If the oil is too cold, puris soak up oil and become soggy. Too hot? They burn and cause smoke. Ideal temperature: Around 180–190°C (medium-high heat). Test by dropping a small dough piece — it should rise immediately but not brown instantly.

Use a Heavy-Bottomed Pan or Kadhai

A thick-bottomed kadhai helps maintain uniform heat, preventing sudden oil overheating — the main cause of smoke. Avoid thin steel or aluminum pans for frying.

Avoid Overcrowding

Frying too many puris at once drops oil temperature rapidly, leading to excess oil absorption and splatter. Cook in small batches for evenly puffed, golden puris and parathas.

Bonus Tip: Proper Ventilation!

Switch on your chimney or exhaust fan before starting. Open a window slightly to keep air circulating. These small steps go a long way in preventing smoky disasters.

Enjoy Mess-Free, Restaurant-Style Results

With these tips, you can enjoy soft, layered parathas and perfectly puffed puris, all without turning your kitchen into a mini smokehouse. Time to put on that apron and say goodbye to smoky, sticky nightmares!