Flaky Parathas

          There are many types of flaky parathas that are really yummy and best enjoyed with a delicious side dish, both veg. or non-veg. This layered, crispy and flaky parathas are made of both plain flour and whole wheat flour. This is a very simple and an unique procedure of making it. So check out the step by step pictorial recipe to prepare it.

• 1 cup maida (plain flour)
• 1/2 cup atta (whole wheat flour)
• salt to taste 
• oil to shallow fry

          In a bowl mix together both the flours and salt. Add water, little at a time and knead a soft dough. Keep aside for 20-25 minutes. 

          Divide the dough into 10 equal portions. Roll out each portion lengthwise by dusting some flour. Take 2 rolled out dough each time and smear some oil over them. Then sprinkle some flour.

          Now place one on top of the other. Bring the end of the lower portion on top and subsequently the other on top of the second fold (as shown below).

          Dust some more flour and roll out into a round shape paratha. Make similar parathas following the same method. 

          Heat a tawa / griddle and fry the parathas one at a time by drizzling some oil all over. Cook on a medium flame till they turn light golden in colour. 

          Transfer to a serving plate. Your flaky parathas are ready. Serve them hot with any side dish, some sliced onion, green chilies and lime.

                    Divide dough into 10 equal portions. Roll out each portion lengthwise
                    by dusting some flour. Take 2 rolled out dough each time & smear
                    some oil over them. Then sprinkle some flour.

                                  Now place one on top of the other as shown above.

                                 Bring the end of the lower portion on top 

                      and subsequently the other on top of the second fold (as shown above).

                           Dust some more flour & roll into a round shape paratha. Make 
                           similar parathas following the same method. 

                     Heat a tawa & fry the paratha,s one at a time, by drizzling some oil all 
                     over. Cook on a medium flame till they turn light golden in colour. 

                            Serve them hot with any side dish, some sliced onion, green chilies
                            & lime.

Achari Lachcha Paratha (Pickle Flavored Flaky Flat Bread)

          Parathas are generally a weekend breakfast at my place. So I like experimenting with different types. So this time it is Achari Paratha, made with some homemade grated raw mango pickle. You can use any pickle of your choice. It is both flaky and crispy and it turned out real yummy. Serve it hot with yoghurt. You can also relish with any side dish, green chutney or butter. So check out the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour
• pinch of salt
• 1 tbsp. oil 
• pickle masala as required
• some flour to sprinkle
• oil to shallow fry

         Knead a dough with flour, salt, oil and required quantity of water. Cover and keep aside for 30 minutes. 

          Divide into 4 equal portions. Roll each portion into a chapatti.

          Spread some pickle masala on it. Then sprinkle a little bit of flour. Carefully, fold it back and forth. 

         Then roll it like a Swiss roll and flatten it. Roll out again by dusting some flour. Do the same with the rest of the dough.

          Heat a tawa / griddle and shallow fry each rolled parathas on both sides by brushing some oil over it.  

         Serve hot with any side dish, butter, yoghurt, green chutney or raita.

Knead a dough with flour, salt, oil & water. 

                      Cover & keep aside for 30 minutes. Divide into 4 equal portions. 

                      Roll each portion into a chapatti. Spread some pickle masala & sprinkle
                      flour over it. 

                                  Carefully, fold it back & forth.

                                 Roll it like a Swiss roll & flatten it.

Dust some flour over it & roll over again. Do the same with rest of the dough.

                        Heat a tawa & shallow fry the parathas, one at a time ,on both sides by

 brushing some oil over it.

Serve hot with any side dish, butter, yoghurt, green chutney or raita.

Palak Lachcha Paratha (Flaky Spinach Flat Bread)

          Another variation to the usual Paratha is to mix it with a puree of spinach, ginger and green chilies. Some more spices are added to make a delicious and a healthy breakfast menu to be relished with any side dish, Yoghurt, pickle or butter. 

          They can also be had for lunch or dinner and can be a great lunch box meal too for young and old alike. They are not only nutritious with the goodness of iron but is a very good way of camouflaging it for fussy eaters. So check out the step by step pictorial recipe to prepare it.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1/2 tsp. garam masala powder
• 1/4 tsp. baking soda (opt)
• 1/2 tsp. amchur powder (dry mango powder)
• 1 bunch spinach leaves, cleaned & roughly chopped
• 1" ginger, chopped
• 2 green chilies
• oil to shallow fry

          Puree the spinach leaves, ginger and green chilies with very little water. Keep aside.

          In a bowl, mix together atta, salt, baking soda, garam masala powder and amchur. Add the spinach puree and knead into a stiff dough with required quantity of water. 

          Add 1/2 tsp. oil and knead for another minute and keep aside to rest for 20-25 minutes. Divide the dough into equal portions.

          Roll out each portion into a round circle. Drizzle some oil and sprinkle some flour over it. Carefully fold it back and forth. Stretch it slightly and fold it like a Swiss roll.

          Dust some flour and roll it into a circle. Do the same with the rest of the dough. Heat a tawa / griddle and shallow fry the rolled out parathas on both sides by drizzling some oil over it and along the edges. 

          Fry till light golden in colour. Serve them hot with any side dish, raita, yoghurt, butter or pickle.

                      Mix atta, salt, baking soda, amchur powder & garam masala powder.

                                  Add spinach-ginger-green chilies paste.

                                   Knead into a stiff dough & leave aside for 30 minutes.

                                  Divide into equal portions.

                         Roll out into a circle. Drizzle some oil & sprinkle some flour over it.

                                  Fold back and forth.

                                  Stretch it a little longer by pulling both ends gently.

                                   And fold like a Swiss roll.

                                   Flatten it and......

                                ..... roll into a circle.

                   Shallow fry by drizzling some oil. Serve them hot with any side dish, raita, 
                   yoghurt, butter or pickle.
                                    
                          

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. So check out the step by step pictorial recipe to prepare it.

• 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 into 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.

                  Mix atta, salt, oil & chili flakes. Knead into 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 & knead again for a few seconds. 

                                  Divide it into equal portions.

                          Roll each portion into a round circle. Brush surface with some oil. 

                                 Sprinkle some flour over it. 

                                  Carefully, fold it back & forth as shown below. 

                                  Stretch it a little long.

                                  Fold it like a Swiss roll.

                            Dust some flour & roll again into a circle. Heat a tawa & shallow 
                           fry each rolled parathas on both sides by drizzling some oil over it. 

                                  Serve with any side dish, pickle, butter, yoghurt or raita.