LACHHA PARATHA

 

 

Chapathi are day in and out meal and sound boring when every day at the dining table you find the same old stuff. So thought to prepare something else instead of chapathi. I was searching in net I saw this recipe in some blog sorry I don’t remember that blog name, and tried this, first time I prepared bit thin but came similar to chapathi taste but at my second attempt it came out perfect and like Paratha with nice layers…even my hubby liked it very much. While munching we get that pudina or fenugreek leaves it taste really great…you too try this recipe  it comes really good and you like it.

             Lachha Paratha is also known as multi-layered Indian bread

Ingredients

 

 For Preparing Dough

3 Cups Wheat Flour

Salt to taste

Pinch of baking soda

1-2 Tbsp. oil

Fresh mint leaves

Sesame seeds

Garam masala

Procedure

 

Dough

• Mix the wheat flour, add salt to taste and pinch of soda.

• Add water till it becomes soft just as chapathi dough.

• Keep it aside for 10-15 min.

 

 

• In a bowl sesame seeds, Garam masala and chopped mint leaves keep it ready.

• Roll into circular shape, like a chapathi but thickness should be very thin Spread some ghee or oil, over the top layer.

• Sprinkle some chopped mint leaves, Garam masala powder and sesame seeds.

• You can also add dry fenugreek leaves (kasoori methi).

 

 

• Fold as shown, like paper fan. Complete till it reaches the other corner. Stretch it or twist gently. Roll from one corner to other end. 

 

• Again put some wheat flour and, Press gently to roll without affecting the layers, too much rolling will spoil the layer and finally it looks like flat chapati.
• Fry it on both sides on medium flame. 

 

 

Enjoy lachha Paratha with any kind of gravy/curry also with raita…

  

Leave your suggestion and comments are appreciated...:)

 

SENDING THIS TO EVENT HOSTED BY
Cooking Whole Foods–Whole Wheat Flour
 

 

 

 

 

 

 

 

 

 

 

 

ALOO PARATHA

 

 

Parathas are whole-wheat Indian flat bread. Parathas can be made plain or stuffed with many different fillings.

 

Ingredients:

 For Preparing Dough

• 3 Cups Wheat Flour

• 1/2 Tbsp Ajwain /Carom Seeds
 
• Small amount of salt to taste.

For Stuffing

•  2 Potatoes

• 1 Tbsp Coriander seeds

• 5 Pepper

• 1/2 Cumin seeds/Jeera

• 4-5 Green Chilly

• 1/2 Cup Coriander

• 1 Red Chilly Flakes

• Amchur Powder (Optional)

• Kasuri  Methi/Dry Fenugreek leaves(Optional)

Procedure

Dough

• Mix the wheat flour, ajwain seeds, small amount salt. 
• Add water till it becomes soft just as chapathi dough. 

• Keep it aside for 10-15 min

Stuffing

• Boil  the potatoes with water. Once water comes to a boil, reduce heat to medium. Let the potatoes cook until they are tender 

• Remove them from water and allow it to cool for sometime.

• Peel the skin off and mash the potatoes. 

• Roast the coriander, cumin, pepper till slight colour changes. and crush them all together to coarse powder using rolling pin or pestle.

• Mix the crushed powder, finely chopped green chilly, coriander ,red chilly  flakes, 1/2 tbsp  red chilly powder  for colour, amchur powder with mashed potatoes.

• Add salt according to your taste.

• I would also like to add kasuri methi it gives nice flavor.

 

 

• Divide the dough and potato mixture .The potato balls should be about 1 times larger than the dough balls.

• Roll the dough in 3inch diameter circle and place the stuffing and seal it and  make the ball.

• Heat the pan on medium flame.

• Roll the ball with small amount of dry wheat flour

• Press it with rolling  pin and   heat it  on both the sides  till colour change to golden brown.

• You can sprinkle some oil or butter on the paratha while roasting.

• Enjoy aloo paratha  with  curd or ketchup or any kind of chutney

 

 

 

Enjoy Aloo paratha  and leave your suggestion and comments are appreciated...:)