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.

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.

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.