Various nutritious flatbreads come from the colorful subcontinent of India. You pick any grain and you will come across a unique style of flatbread preparation with it. Be it millets, johar, wheat, rice, chickpea, etc etc. Then there are unlimited types of stuffed flatbread...it is simply amazing!In this post, I am going to show you how to make a simple layered paratha called as lachcha paratha and I am making it even more special by adding some ghee with garlic and dry fenugreek leaves ( kasoori methi). My fav herb, kasoori methi, it smells so great and adds amazing flavors in your dish. This lachcha paratha with a twist tastes super yummy! My kid enjoys his lachcha paratha by dipping in the melted ghee.
Having a perfectly made paratha to go with the delicious curry is like sone pe suhaga ( icing on the cake :))
Lachcha paratha is basically made using all purpose flour to make it flaky and sometimes crisp. But in my recipe, I have tried to use half maida and half whole wheat flour, it comes out just as good!
Let us take a look at the recipe:
Ingredients:
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour (maida)
- water for kneading
- 2 tbsp milk
- 1 tsp sugar (add little more if you like, or skip altogether if you don't like sweet)
- 1 tbsp ghee
- more flour for dusting
- salt to taste
- 2-3 tbsp ghee melted ( or butter )
- 1 tbsp minced garlic (or garlic powder)
- 3 tbsp crushed fenugreek leaves
Stuffed Lachcha (Strips and spiral)
OR
Plain Lachcha (Pleated style)
Roast
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| Plain Lachcha Paratha with Gobi sabji |
- Add both the flours and salt into a mixing bowl. Add warm one tablespoon of ghee into the flours. Warm the milk and dissolve the sugar in it. Add the mixture to the flours and mix thoroughly.
- Add enough water little by little and knead lightly to make a soft dough. Keep aside for 15 minutes covered.
- Now make the filling mixture. In 2 tbsp of warm ghee add 1 tbsp of minced garlic or garlic powder. In another dry bowl, take kasuri methi and crush with your hands nicely and keep it aside.
- Divide the dough into 4-5 equal portions of balls. Roll out each ball into a thin, six to seven-inch round roti.
- Brush the entire surface of each roti with garlic ghee mixture and sprinkle kasoori methi generously over it, and then dust with flour.
- There are 2 ways of making this, either pleat the rolled disc of roti or cut into strips 1 inch apart with a knife. They will look like ribbon strips. Now start spiraling each strip from left to right, one inside the other. See the pics. Make one big roll.
- Press gently, dust more flour on it and roll out lightly into a five to six-inch paratha. Heat a tava, cook each paratha on both sides on medium heat.
- Pour a little ghee all around and shallow-fry the paratha till both sides are golden brown. Lightly crush the parantha with your hands to separate the layers.
- Serve hot immediately with any vegetable curry or non-veg curry! I usually make gobi or baingan sabji or egg curry along with boondi raita.
njoy!! happY cookinG!!
my 'twist' idea to lachcha paratha is adapted from cubes n juliennes site.
my 'twist' idea to lachcha paratha is adapted from cubes n juliennes site.
Notes:* I have shown both plain Lachcha and Stuffed Lachcha in the pics!
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| dry fenugreek /kasoori methi |
Whole wheat flour has less gluten and is said to be a healthier grain to be used for baking etc. Said to improve metabolism.
Garlic a herb used widely as a flavoring in cooking, and has also been used as a medicine throughout ancient and modern history to prevent and treat a wide range of conditions and diseases.