Masala Lachha Paratha

Lachha Paratha is from Punjab. Lachha means coil or loop. Lachha paratha is flaky layered flat bread made with whole wheat flour. This is similar to Malabar parotta from the south. This is made with whole wheat flour, while parotta is made with all purpose flour. It could be plain or made with various stuffing.  I made these parathas stuffed with home made masala powder. It was so good that we could eat it plain. 

Ingredients to make 6 parathas:

2 Cups whole wheat flour

1/2 teaspoon carom seeds (ajwain)

1 teaspoon dried fenugreek leaves (kasuri methi)

1/2 teaspoon salt

1 Cup warm milk (more if required)

2 Tablespoons oil

For Masala:

2 teaspoon chili powder

1/2 teaspoon turmeric powder

1 teaspoon cumin-coriander powder (daniya jeera)

1 teaspoon garam masala

1/4 teaspoon salt

1 teaspoon dried mango powder (amchur)

Ghee for making paratha

Method:

1. Mix wheat flour, ajwain, kasuri methi and salt in a large bowl.  Add warm milk and knead to make a soft dough. Add 2 tablespoons oil and knead to a smooth dough ball. Cover and rest for 20 minutes.

                                                         

2. In the meantime, mix the ingredients for masala in a small bowl. 

                                   

3. Divide the dough into 6 tennis ball size dough. 

                                                     

4. Place a ball of dough on flat floured surface.

                                                

5. Roll it into a thin round disk.

                                           

6. Brush the surface evenly with 1 teaspoon ghee.

                                             

7. Sprinkle 1 teaspoon of prepared masala powder over the surface.

                                             

8.  Fold the disk in a zig-zag manner from one edge, like a fan.

 

        

9. Gently press the top. Fold from one end to make a spiral pinwheel. Tuck the edge in.

                                

10. Gently press the top to slightly flatten. Sprinkle the top with 1 teaspoon chopped garlic and 1 teaspoon black sesame seeds. Gently press.

                             

11. Dust disk with some flour. Gently roll into a round paratha.

       

12.  Gently place the paratha on a hot griddle (medium heat). Cook for 5 minutes. Drizzle 1 teaspoon ghee and cook both sides until golden brown. 

                                                        

13. Transfer to a plate. Compress the edges to make flaky layers visible.

                                       

14. Repeat process with remaining dough. Serve hot plain or with plain yogurt or pickle (achar).

                                                         

Note:

1. Lachha paratha can be made with stuffing like onion or garlic. 

2. I used white sesame seeds as I did not have black sesame seeds.