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Laccha Paratha is a multi layered Indian flat bread. Can be served with any gravy based dish. You can prepare this in All Purpose flour/maida and wheat flour as well. If you are using wheat flour, just to enhance more taste and flavour, on step 2 sprinkle some garam masala, turmeric powder, red chili, and ajwain/ carom seeds.
Ingredients:
- 1 cup Maida (All Purpose Floor)
- 1/2 cup - for Dusting
- Salt to taste
- Oil for frying
- 2 tbsp - Clarified Butter/ Ghee
- Water for kneading
Directions:
Step 01) In bowl add 1 cup of flour, 2 tsp oil and salt and knead it nicely and let it rest in room temperature for 15 mins.
Step 02) Now take a ball of dough, and roll out in to a small roti of medium thickness. Then smear some desi ghee (clarified butter), and sprinkle some flour on it
Step 03) Roll paratha like a stack of folded pleats
Step 04) Lift the folded strips and swing and stretch to make a bigger one
Step 05) Roll it like a Swiss roll.
Step 06) Without applying much pressure roll it like a medium shape paratha
Step 07) Cook the Lachha paratha on hot tava/griddle
Step 08) Follow the same process for the remaining dough.
Serving: Serve hot with any gravy based dish of your choice. This time i served with Capsicum Masala Curry.
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Check this out a new tweak of paratha than the regular one.
Click here for more Paratha recipes.
Ingredients:
For Dough:
1 cup Wheat - for Dough
1/2 cup - for Dusting
Salt - 1 tsp
Water for kneading
For Stuffing:
Onion(chopped) - 1 no.
Cumin Seeds - 1 tsp
Green Peas - 1/2 cup
Green Chilies - 2 nos.
Garam Masala - 1 tsp(mixture of many grounded Indian spices-available in Indian store)
Coriander Powder - 1 tsp
Fresh Coriander Leaves - 1/2 cup
Salt to taste
Oil for frying
Directions:
Step 01) Heat a pan with 1 tsp of oil in medium flame add cumin seeds allow them to crackle then add chopped onion and fry till slightly pink
Step 02) Add green peas, green chilies, garam masala powder, coriander seeds powder, fresh coriander leaves , and salt and saute it for about 3 minutes. Turn off the flame and let it cool for some time.
Step 03) In bowl add 1 cup of wheat, add the onion mixture, 2 tsp oil and salt and knead it nicely and let it rest for 10 mins.
Step 04) Divide the dough into balls of equal portions, and roll it like chapati
Step 05) Now cook on a tava/griddle, allow one side to cook. When you see tiny bubbles rise on the surface flip the paratha, repeat for other side. Drizzle some butter or ghee(clarified butter) on each side and flip. Follow the same process for remaining dough balls.
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This paratha is perfect for lazy weekend dinner because of rich heavy meal.
"Paratha" means Indian stuffed flat Bread.
Ingredients:
For Stuffing:
- 150 gms Grated Paneer or block of Paneer (Cottage cheese -available in most of the Indian stores)
- Coriander leaves finely chopped
- Small piece of Ginger (grated)
- 2-3 flakes Garlic (grated)
- Red Chili powder
- Graram masala as per taste (many grounded Indian spices- available in India Store)
- 1/2 tsp Ajwain /Carom Seeds
- 1/4th tsp Amchur Powder/ Dry Mango powder
- Salt as per taste
- Finely chopped green chilies
- Dhania /Coriander Powder - 1 tsp
- Jeera/ cumin seeds powder - 1 tsp
For the dough
- 1 and a 1/2 cup wheat flour
- ¼ cup maida/All purpose Flour for dusting
- 2-3 tbsp oil
- Butter / Oil for shallow frying
Required Time: 20 mins
Method:
Mix the above three ingredients with proportionate quantity of water and form a dough.
Mix the ingredients for stuffing in a bowl and add salt as per taste. Add salt at the end because amchur powder itself has black salt in it.
Divide the dough into equal parts. Shape them like a ball and roll it with a rolling pin into a small and thick circle. (Should fit on your palm). Place it on your palm and put the stuffing with a spoon (It will look like a half bloomed flower)
Now cover it up slowly using your other hand. This process is like making aloo paratha or puran poli. Make sure the stuffing is covered on the top and the bottom of the roti and now roll it lightly without flipping the roti.
Put in on the griddle / Tawa and add oil/butter generously on the paratha. Use olive oil in if you are on diet.
Serving: Serve with pickles, or any of your favorite chutney or with cold boondi raita or plain dahi/curd.
You may love eating Palak Paneer, but what about the calories that you get in return. An other healthier option of having palak is, Palak Paratha... As per any diet plan, it is very important to have leafy vegetables. Leafy vegetables are typically low in calories and fat, high in protein and dietary fiber, high in iron and calcium. In this recipe, raw palak is used, so it is very high in nutrients value.
Ingredients:
- 3-4 green chilies
- 4-5 garlic flakes
- 1 tsp turmeric powder
- 1 tbsp cumin seeds
- 1 cup palak leaves washed and patted dry (Spinach Leaves)
- 2 boiled potatoes - mashed
- Fresh coriander Leaves
- wheat flour 2 cups
- 2 tbsp curd/ yogurt
- 4-5 tbsp refined vegetable oil
- 2-3 tsp ghee(clarified Butter) or butter for frying paratha’s
- water
- salt to taste
Time Required: 20 mins
Method:
- Blend together green chilies, cumin seeds, garlic flakes, spinach leaves and coriander leaves in a grinder. The iron in spinach is poorly absorbed by the body unless eaten with vitamin C. So don't forget to squeeze a lemon in the mixture.
- In a plate or big bowl mix wheat flour, the blended mixture, mashed potatoes, turmeric powder, salt, water and oil.
- Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor.
- Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again.
- Divide the dough into balls of equal portions, now roll one ball at a time in the form of a small puri.
- Now cook on a tava/griddle, allow one side to cook when when you see tiny bubbles rise on the surface of the paratha.
- Turn repeat for other side. Drizzle some butter or ghee on each side and flip.
Serving:
Serve hot with chilled curd and pickles.
