Lachha Paratha

Preparing Lachha Paratha (Laccha Paratha), a multi bedded shallow cooked north Indian flat bread, is AN epitome of preparation art that tells U.S. however one will create delicious and tempting food from common modest ingredients by simply deploying a brand new technique in its preparation. This bedded paratha is additionally standard as kerala parotta in malabar region of kerala. This step by step picture direction employs very simple and distinctive technique and provides careful directions to assist you create utterly bedded paratha.

Lachha Paratha

Ingredients:-----

1. 1 cup (for dough) + one/2 cup (for dusting) Maida (all purpose flour)
2. Warm Water for kneading
3. 1 tablespoon + for shallow cookery Oil or drawn butter (clarified butter)
4. Salt

Directions:-----

1. Take one cup maida, one tablespoon oil and salt in a very giant bowl. Knead sleek dough by admixture all ingredients and adding heat water in little progressive amounts (1 or two tablespoons at a time). Addition of water in little quantities as needed can forestall you from adding an excessive amount of water to bind dough. The dough ought to be soft like chapatti dough. Grease surface of dough with 1/2 teaspoon oil, cowl it with clean fabric material and leave it to line at temperature for twenty five minutes. Divide dough into four equal chunks and provides every chunk a form of ball.
2. Take one dough ball, flatten it like pattie (by pressing between your palms of against rolling board) and coat it with dry flour.
3. Roll out dough ball in a very circular form (approx. 7-8 in. in diameter) or as skinny as attainable. currently unfold one/2 teaspoon drawn butter or oil equally over entire surface mistreatment brush or your hand and sprinkle 1 teaspoon dry flour over it.
4. Hold approx 1/3 in. wide strip together with your initial 2 fingers and thumb from the highest fringe of rolled raw paratha, raise and fold backwards specified high edge remains on high.
5. Now hold 2 ends of plited strip and repeat raise and fold backwards method till entire rolled paratha is sort of a stack of folded plits.
6. Now hold every ends of long stacked-plited strip together with your initial 2 fingers and thumb. raise the strip slowly aloof from rolling board and provides a number of delicate light swings. this can stretch the strip a trifle.
7. Horizontally place elongated strip on a rolling board.
8. Roll it sort of a Swiss roll. Press and stick outer-end against roll’s immediate surface. Prepare remaining rolls.
9. Take one roll and place it horizontally on rolling board. Coat it with dry flour and roll it out gently while not applying an excessive amount of pressure and provides it a form (approx 5-6 inches diameter).
10. Heat tawa or griddle over medium flame. Place raw lachha paratha on a hot tava. once you see little bubbles rise on the surface, flip it up aspect down.
11. Spread one teaspoon oil over all sides with spatula and cook till either side gets equally unfold golden-brown spots.
12. Transfer to plate and unfold butter or drawn butter as per your preference. Repeat method for remaining rolls. Soft and tender parathas square measure prepared. Serve them with healthy palak paneer or dum aloo curry and coconut condiment.

Here is a video for the recipe.