Tuesday, 27 November 2012

Laccha Paratha

Laccha or layered paratha is a very popular indian flatbread,often eaten with vegeterian and non vegeterian gravies.
I first started making these when I purchased the gas oven tandoor. I learnt the technique from Chef Sanjeev Kapoor , while watching a demo of the Gas Oven Tandoor. I promptly tried making it on regular tawa ,since I hadnt purchased the tandoor then....And the paratha was in instant hit at home, especially with my husband, who insisted I make them even for breakfast with tea!
The technique is very simple , but if followed correctly gives amazingly crisp,layered and khasta parathas!
This is my version of making them on tawa or girdle,which requires slightly more oil to roast,vis a vis when made in gas oven tandoor!


1 Cup whole wheat flour
1 tsp Salt
1 tsp Oil
Water as required to knead the flour

1/2 Cup dry flour
2 tbsp Ghee or clarified butter
Oil for roasting the parathas

Knead a soft dough from wheat flour ,salt and 1 tsp oil. Ensure the dough is soft and generously kneaded. Keep aside for 10 - 15 mins.

Pinch small portion of the dough and roll out a 6-8 cm circle.
Apply ghee over it and sprinkle dry flour over it.

Now fold this like a fan or pleats as shown.

Then further roll it to resemble like a spiral.Use dry flour if needed.

Press it firmly and again roll it into a round paratha about 10 cm diameter,moderately thick.

Roast this on a medium hot tawa using some oil ,until crisp and brown on both sides.
Serve hot with a dollop of butter and gravy of your choice.


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