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Saturday, 7 February 2015

Lachcha Paratha (Flaky & Layered Flat Bread - Punjabi Style)

          These delicious flaky, crispy and layered Parathas are a very popular item in a Punjabi menu platter. Making it is a little bit time consuming, but is worth all the effort. These parathas can be easily made at home, restaurant style minus the oodles of fat. 

          They can be had with just a dollop of butter, raita, plain yoghurt, any pickle or with some side dish. They are generally prepared with maida (plain flour) in restaurants, but I made it with atta (whole wheat flour) as a healthy option.

  • 1 1/2 cups atta (whole wheat flour)
  • salt to taste
  • 1 tbsp. oil
  • 1/2 tsp. red chili flakes (opt)
  • oil to shallow fry

          In a bowl, mix together the atta, salt, oil and the chili flakes. Knead it i nto a stiff, but pliable dough with the help of some water. Leave it to rest for a 15-20 minutes.

          Drizzle a tsp. of oil to the dough and knead again for a few second. Divide it into equal portions and roll each portion in to a round circle.

          Brush the surface with some oil and then sprinkle some flour over it. Carefully, fold it back and forth as shown below. Stretch it a little long and fold it like a swiss roll.

          Dust some flour over it and roll out again into a circle. Do the same with the rest of the portions of the dough.

          Heat a tawa / griddle and shallow fry each rolled parathas on both sides by drizzling some oil over it.  Serve with any side dish, pickle, butter, yoghurt or raita.

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