Preparing Lachha Paratha (Laccha Paratha), a multi-layered shallow fried north Indian flatbread, is the encapsulation of cooking craftsmanship which tells us how one can make tasty and enticing nourishment from common modest fixings by fair conveying an unused technique in its planning. This layered paratha is moreover well known as Kerala parotta in the Malabar locale of Kerala. This step-by-step photo recipe utilizes an greatly simple and interesting method and gives point by point enlightening to help you make superbly layered paratha.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Serves: 2 servings
| Ingredients: |
| 1 cup (for dough) + 1/2 cup (for dusting) Maida (all purpose flour) |
| Warm Water for kneading |
| 1 tablespoon + for shallow frying Oil or Ghee (clarified butter) |
| Salt |
Directions:
1. Take 1 cup maida, 1 tablespoon oil, and salt in a huge bowl. Manipulate smooth batter by blending all fixings and including warm water in little incremental sums (1 or 2 tablespoons at a time). The expansion of water in small amounts as required will prevent you from including as well as much water to tie the batter. The batter ought to be delicate like chapati batter. Oil the surface of the mixture with 1/2 teaspoon oil, cover it with a clean muslin cloth and leave it to set at room temperature for 25 minutes. Divide the mixture into 4 rises to chunks and donate each chunk to he shape of a ball.
2. Take one mixture ball, smooth it like a pattie (by squeezing between your palms against the rolling board), and coat it with dry wheat flour.
3. Roll out the mixture ball in a circular shape (approx. 7-8 inches in diameter) or as lean as conceivable. Presently spread 1/2 teaspoon ghee or oil equally over the whole surface utilizing a brush or your hand and sprinkle 1 teaspoon dry wheat flour over it.
4. Hold approx 1/3 inch wide strip with your, to begin with two fingers and thumb from the top edge of rolled crude paratha, lift and crease backward such that the top edge remains on top.
5. Presently hold two closes of the creased strip and rehash the lift and fold backward handle until the whole rolled paratha is like a stack of collapsed plates.
6. Presently hold each conclusion of a long stacked-plited strip with your, to begin with two fingers and thumb. Lift the strip gradually absent from the rolling board and deliver a few mellow tender swings. This will extend the strip a bit.
7. Evenly put stretched strips on a rolling board.
8. Roll it like a Swiss roll. Press and adhere to the external conclusion against the roll’s prompt surface. Get ready remaining rolls.
9. Take one roll and put it evenly on the rolling board. Coat it with dry wheat flour roll it out delicately without applying as well as much pressure and grant it a circular shape (approx 5-6 inches diameter).
10. Warm tawa or griddle over medium fire. Put crude lachha paratha on a hot tava. When you see little bubbles rise on the surface, flip it upside down.
11. Spread 1 teaspoon oil over each side with a spatula and cook until both sides get equally spread golden-brown spots.
12. Exchange to a plate and spread butter or ghee as per your inclination. Rehash the handle for the remaining rolls. Delicate and firm parathas are prepared. Serve them with healthy palak paneer or dum aloo curry and coconut chutney.
Tips and Variations:
- Replace maida flour with wheat flour or blend 1/2 container wheat flour and 1/2 cup maida.
- Use ghee instead of oil to work the mixture for a more delicate and fresh paratha.
- Do not apply as well as much pressure whereas rolling out to get more unmistakable layers in cooked lachha paratha.
Taste: Soft layers concealed by crisp outer layers.
Serving Ideas: Serve them with dal makhani, chickpea curry, and tomato salad for a solid lunch. It makes a tummy-filling breakfast when served with acrid mango pickle and tea or coffee.