Saturday, April 11, 2009

Lachha Paratha

A crispy paratha, tricky to make but very tasty...This paratha is with several layers. It is the perfect accompaniment for any thick-gravied dish.The paratha was first conceived in the ancient Punjab region spanning northern India and eastern Pakistan, but soon became popular all over Pakistan, whole of India. The southern Indian version is called Kerala porotta.


2 Cups all purpose flour
Wheat flour for dusting
1-2 tbsp Ghee or refined oil for kneading
Salt to taste
1 Cup Refined Oil/Ghee for frying
Warm Water for kneading


Make  a soft dough out of whole-wheat flour (atta), ghee, salt and lil warm water as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth by applying little oil over the dough.
Now devide the dough for equal parts like small ping pong sized balls..
Roll the balls to a thin roti,spread ghee on one side and star folding it like a paper fan..
Stretch the fan a little width wise by applying oil to ur hand...
Twist and roll in to a round shape again..
Press and roll it like a roti..
Remember not to flip as it is rolled only from one side..
Now roast the paratha n tawa and allow it to become brown and puff on the buttom before turning...
Pour lil oil/ghee and roast each side well..
Follow the same with the rest of the balls..
Serve it with any veg or non veg side dishes...
I made this with mughlai chicken and its a real treat for my sunday....

* Note - Before roasting the paratha u can put some chopped  garlic flakes with sesame seeds and lightly press it over the paratha...It'll give the paratha a better taste...

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