September 6, 2011

Lacha Paratha

We usually have phulkas for dinner. They are light. I was wondering, what am I doing wiling away time. Nothing at all. So today instead of phulkas I tried Lacha Paratha. So googled a few recipes but found maida everywhere. So I decided to make these wheat flour parathas. Though they dont puff up like the maida ones, it was great. It took me sometime to get the layer proper!!!
Wheat Flour - 3-4 cups
Gingelly Oil - 5 tbsp
Ghee for topping
Salt to taste
Water for the kneading

Mix wheat flour, salt, gingelly oil, and adding water knead into a soft and smooth dough. Keep it aside covered by a muslin cloth for 15-20 minutes.
Divide the dough into small balls(use more dough than a normal chapathi).
Flatten into a thin chapathi, a bigger one.
Apply ghee or oil on top of this and start folding like a thin paper fan or a sari pleat.
Roll the gathered dough like swiss rolls. Set it aside in a air tight container for 15-20 minutes.
Press the swiss rolls vertically and using the rolling pin, make it flat. Dont apply too much pressure, the curls will go off and become like a normal roti.
Heat a tawa, place the paratha, and flip in 30 seconds. Add ghee and flip again to add ghee on the other side.
Cook till golden brown and serve hot. It tends to get kadak when it gets cold, and it would be a great exercise for the teeth!!

Bon Appetit!!


Now Serving said...

Lacha paratha has turned out really awesome, dear! It is cold and damp here today but I am warmed by this wonderful paratha :) cheers, priya

Premalatha Aravindhan said...

wow perfect parathas,luks yum...

Selena Gomez said...

Laccha paratha looks delicious, Lovely healthy version of our parotta.
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