Sunday, April 13, 2014

Lachha Paratha

"Lachha Paratha"
Lachha Parata is a multi layered, crispy shallow fried Indian Flatbread. Its quite similler to the regular paratha but requires an additional step, where the paratha needs to be folded to achieve multiple layers. Hope it doesn't sound difficult and trust me it not that difficult too and nor do you need some special skills. Just use your childhood skills of fan folding, spiral making and the parathas will be ready :).


Lachha Paratha is a perfect accompniment for an gravy based dish be it vegetarian or non vegetarian...or you could just enjoy it along with some pickle or curd. However you eat it I am sure you will love it.

Ingredients

Whole wheat flour - 2 cups
Salt - 1teaspoon
Oil / Ghee - 1 tablespoon
Warm water for kneading
Oil to shallow frying

Extra flour for dusting.

Method

In a mixing bowl sieve flour and slat together, add oil and rub well. Gradually add water and kneed until it forms a smooth dough. Cover with keep aside for 20 - 25 minutes.




Kneed again and divide the dough into 8 equal portions, shape into round balls and flatten. Using a rolling pin roll out the flatten dough to a circle, approximately 6" in diameter.




Drizzle some oil on the rolled out circle and apply evenly, Carefully lift the paratha and dip the oiled side in flour.



Now starts the important and tricky part of making the lachha paratha, folding the paratha to form
the layers, start folding the paratha like a fan (Remember how you mad paper fans as a kid :))
Fold till the end, once done press the layers a bit. Carefully stretch the fan folded paratha till it is long enough but doesn't fall apart,  now place it back on the working board and twist it like a rope.



Start rolling the spiral rope like a spiral till the end, now it would look like a pinwheel. Follow the same process for the remaining dough.


Take one spiral ball at a time and roll out round parathas.


Heat tawa and place the rolled out pararha and fry on medium heat. Cook the first side for a minute or 2 then using a flat spatula flip and cook the other side. Drizzle some oil, spread evenly and flip the paratha once more and cook the oil side. Now oil the second side and cook both sides until golden brown.




Repeat the same process and fry all the parathas.

Remove the paratha from the tawa once done and place it on a plate, lift the paratha a bit form the sides and using your palms just press it inwards towards the center, this will help the layers open up a bit more.

Serve hot, enjoy your flaky lacha paratha with Egg roastKadhai Paneer,,Methi chicken....or any curry of your choice.

Notes:
To make the best and flaky lachha paratha make thin fanfolds as this will increase the layers.
Temperature is also a very important factor for making the parathas, ensure that you cook on medium heat, it may take some more time than regular rotis and paratha, dont hurry and increase the flame as doing so will make the top layers crispy but the inside will be raw.






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