Lachha Parantha is crispy layered flat bread popular in North India. At a glance it looks like the South Indian Malabar parotta. While Parotta is made with all purpose flour, and the dough is drenched in oil. Lachha Parantha is made with whole wheat flour or 1:1 ratio of wheat flour and all purpose flour. It can be made plain or with ajwain (carrom seeds). This recipe yields 10 Paranthas.
Ingredients:
2 Cups wheat flour
1/2 teaspoon ajwain (optional)
1/2 teaspoon salt
2 Tablespoons oil
water, for kneading dough
ghee for flaky layers
oil for cooking parantha
Method:
1. Take 2 cups of wheat flour in a large flat pan. Add 1/4 teaspoon ajwain, 1/2 teaspoon salt, and 2 Tablespoons oil.
2. Mix well with fingers to crumbling dough.
3. Add water slowly and knead to a smooth soft dough.
4. Apply some oil around the dough. Cover and allow to rest for 20 minutes.
5. Divide dough into 10 balls. Take one ball. Dust with wheat flour. Using a rolling pin, roll into a thin round disc. Spread 1 teaspoon ghee on the surface of the thin disc.
6. From the bottom of the disc, fold like fan towards the top of the disc.
7. Now roll this to form a tight spiral. Tuck the end inside and press to seal.
8. Dust with flour and roll out to a slightly thick disc.
9. Place the parantha on a hot griddle, pressing with fingers or towel. Flip and do the same for a couple minutes.
10. Brush with oil on both sides and cook until crisp. Transfer to a plate. Crush sides of the parantha to bring out the layers. Repeat process with the remaining dough.
11. Enjoy Lachha Parantha with your choice of curry. I paired it with Paneer Lababdar.
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