Stuffed Lachcha Paratha (Flaky & Layered Stuffed Flat Bread - Punjabi style)

    

          These yummy flaky, crispy and layered stuffed Parathas are a perfect breakfast menu. In fact, they can be had any time of the day or can be packed as a lunch box meal too. The preparation is a little bit time consuming, but it is worth all the effort. These parathas can now be made easily at home minus the oodles of fat. 

          There are many methods of preparing these flat breads. I stuffed with chopped spring onion, coriander leaves, chaat masala, sesame seeds and chili flakes. These shallow fried flat breads can be relished with any side dish, pickle, yoghurt or butter. So check out the step by step pictorial recipe to prepare it.

         

• 1 cup Atta (whole wheat flour)
• salt to taste
• 1 tbsp. + 1 tsp. oil to knead
• oil to shallow fry

Stuffing - 

• 1/2 cup spring onion, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala 
• 1 tsp. red chili flakes 
• 1 tsp. sesame seeds

         In a bowl sift the Atta and salt. Add 1 tbsp. oil and mix well to resemble bread crumbs. Knead a firm dough with required quantity of water. Leave aside to rest for 15-20 minutes.

         Drizzle a tsp. oil and knead again for a minute or two. Now divide the dough into equal portions. 

         Take each portion and roll out into a chapatti by dusting some flour. Make similar chapattis with rest of the dough and keep aside.

         Take one chapatti and brush with some oil. Then sprinkle some flour on it and some of the stuffing. Cover with another chapatti and seal the edges. 

         

          Now cut vertical lines an inch apart. Fold it from one end to the other like a Swiss roll.

          Flatten it and lightly roll out again into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and stuffing.

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

         Drain on a kitchen towel. Fry the rest of the parathas in the same way. Serve them hot with any pickle, yoghurt, any side dish or butter.

                                  Divide the dough into equal portions. 

                      Make chapattis with the dough by dusting some flour & keep aside. Take 

                      one chapatti & brush with some oil. Sprinkle some flour on it & some of 

                      the stuffing. Cover with another chapatti & seal the edges. 

                       Cover with another chapatti & seal the edges. Flatten it & lightly roll out

                       again into a bigger circle by dusting some flour.

                      Cut vertical lines an inch apart. Fold it from one end to the other like a 

                      Swiss roll.

                                  The Swiss roll.

                        Flatten it & lightly roll out into a bigger circle by dusting some flour. 

                        Make similar parathas with the remaining dough and stuffing.

                        Heat a tawa & shallow fry them on both sides by drizzling some oil over

                        it and around the edges.

                             Serve them hot with any pickle, yoghurt, any side dish or butter.

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.

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

          These delicious flaky, crispy and layered Parathas are a perfect breakfast menu and are very popular in any Indian restaurant. They are also a must-have in any Punjabi menu platter. Preparing them are a little bit time consuming, but it is worth all the effort. These parathas can now be made easily at home minus the oodles of fat. They go very well with any side fish, yoghurt, pickle or butter.

          There are many methods of preparing these flat breads. I have already posted one method and here is the other one, where the rolled out dough is cut into vertical strips, stacked one over the other and folded like a Swiss roll. They are then rolled into a circle again and shallow fried.

          They can simply be had with butter, yoghurt, raita, any side dish or pickles. They are generally made with maida (plain flour). But in this recipe I have used whole wheat flour, a healthier option.

• 1 cup Atta (whole wheat flour)
• salt to taste
• 2 tsp. oil to knead
• oil to shallow fry

          In a bowl sift the Atta and salt. Add 1 tsp. oil and mix well to resemble bread crumbs. Knead a firm dough with required quantity of water. Leave aside to rest for 15-20 minutes.

         Drizzle a tsp. oil and knead again for a minute or two. Now divide the dough into equal portions. Take each portion and roll out into a circle by dusting some flour.

         Brush the surface with a little oil and then sprinkle some flour on it. Now cut vertical lines 1/2" apart. Stack them one over the other, stretch out a bit and fold it like a Swiss roll.

          Flatten them and roll out again into a bigger circle by dusting some flour. Make similar parathas with the remaining dough.

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

         Drain on a kitchen towel. Fry the rest of the parathas in the same way. Serve them hot with any pickle, yoghurt, any side dish or butter.

                                 Mix together Atta (whole wheat flour), salt & oil.

                                 Knead into a dough with required quantity of water.

                  Roll into a circle, brush with oil & sprinkle some flour. Cut into strips & 
                  stack them one over the other.

                                  Stretch it a little & fold like a Swiss roll.

                                 Flatten it a bit.

                     Roll into a circle again. Shallow fry them on both sides till light brown.

                                  Serve with any side dish, yoghurt, butter or pickles.

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.