Lachha Paratha, also known as Lachedar paratha is a popular paratha from Punjabi cuisine. In Pujnabi "parat" means layer and layers can be seen on the paratha when it gets cooked...( don know punjabi, so googled..) South India also has a similar item called Parota which is made using maida and eggs..(eggless can also be made) . I made this using whole wheat flour . If u prefer using maida / all purpose flour, don panic, the recipe is still the same , just replace the flour... Njoy guys ..
Blogging Marathon Category : Other regional cuisine
Ingredients :
Method :
Mix the atta with sugar and salt mix well. Then add the oil or ghee and combine well with the flour. Now add the cup of milk and mix well. Add the water little by little and form a soft and pliable dough . Knead this dough for few minutes and rest the dough for min 30 minutes. Now again knead the dough by adding little bit of oil and divide them into equal balls. Dust the working area with flour and start working on it. Roll out the dough into thick circles (not so thick) and sprinkle oil ( 1 0r 2 drop , it's needed to make the paratha flaky) on the topand fold like u generally fold for making a paper fan. Then slightly tap the rope (dough) by holding the ends so that it would elongate more. (u may look @ the collage for reference ). Then circle it as dictated in the picture. Repeat the same for the remaining balls. Now place all the paratha circles on a plate and cover it using a plastic wrap. Keep this inside the fridge for half an hour ( 30 mts ). Later start rooling out the paratha's and cook in the medium flame. Do not flip until u see small bubbles on the top side of the paratha. Flip it and drizzle 1 0r 2 drops of oil on the edges. Cook thoroughly and njoy with any curries /gravies..I made chole masala ....Serve warm..
Check out the 25 bloggers running the next 7 days for the Blogging Marathon!
Happy eating guys !!!
Source: Kitchen Secrets
Blogging Marathon Category : Other regional cuisine
Ingredients :
- Whole wheat flour -- 2 1/2 cups
- Salt -- 1/4 tsp
- Sugar -- a pinch
- Milk -- 1 cup
- Warm Water -- as needed
- Fennel seed powder -- 2 pinches (optional)
- Clarifies Butter /Ghee /Oil -- 2 tbsp
- Oil -- to fry
Method :
Mix the atta with sugar and salt mix well. Then add the oil or ghee and combine well with the flour. Now add the cup of milk and mix well. Add the water little by little and form a soft and pliable dough . Knead this dough for few minutes and rest the dough for min 30 minutes. Now again knead the dough by adding little bit of oil and divide them into equal balls. Dust the working area with flour and start working on it. Roll out the dough into thick circles (not so thick) and sprinkle oil ( 1 0r 2 drop , it's needed to make the paratha flaky) on the topand fold like u generally fold for making a paper fan. Then slightly tap the rope (dough) by holding the ends so that it would elongate more. (u may look @ the collage for reference ). Then circle it as dictated in the picture. Repeat the same for the remaining balls. Now place all the paratha circles on a plate and cover it using a plastic wrap. Keep this inside the fridge for half an hour ( 30 mts ). Later start rooling out the paratha's and cook in the medium flame. Do not flip until u see small bubbles on the top side of the paratha. Flip it and drizzle 1 0r 2 drops of oil on the edges. Cook thoroughly and njoy with any curries /gravies..I made chole masala ....Serve warm..
Check out the 25 bloggers running the next 7 days for the Blogging Marathon!
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Rujuta, Santosh, Saraswathi, Savitha, Srivalli ,Smitha, Sowmya, Suma, Usha, Veena
Happy eating guys !!!
Source: Kitchen Secrets
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