LACHHA PARANTHA

image

Each stage is explained with the help of images because this recipe is less about text and more about pictures.
This parantha is also named as parat/partaan parantha. Though the word prantha transpires that it is something for the breakfast exclusively but this parantha can be taken in lunch as well as dinner with your favourite veggies. Very accommodating, i must say. Fits in every situation.
Having multiple layers coated with ghee/oil and crispy outside, i won’t be wrong in saying that this Parantha is the king in the species of all Paranthas…. 🙂

INGREDIENTS

whole wheat Flour* 1 cup
Water at room temperature
Oil/Ghee 1 tbsp + as per use
Salt a pinch**
Carom seeds 1/4 tsb (optional)
Red chilli powder a pinch (optional)

METHOD

Preparation of Dough

Sieve the dough and add 1 tbsp ghee/oil in it. Knead the dough with water at room temperature. Dough should neither be too hard, nor too soft. Cover it with a soft cloth you use in the kitchen, preferably cheese cloth. Keep it aside for about 20 to 30 minutes.

Preparation of Lachha Parantha (picture wise)

Pic. 1. Make a normal size ball out of the dough and roll it with the rolling pin.
Pic. 2. Mark the horizontal cuts with the help of knife or pizza cutter and make strips out of it.***
Pic. 3. Brush oil/ghee over it.
Pic. 4. Sprinkle salt, carom seeds and red chilly powder over it.

image

Pic. 5. Start rolling the strips.
Pic. 6. Strips are completely rolled out.
Pic. 7. Turn the sides up.
Pic. 8. Press all the rolled strips.

image

Pic. 9. Take the wider one.
Pic. 10. Brush oil/ghee over it.
Pic. 11. Then place the second rolled strip which is little smaller in size than the first one. Again apply oil/ghee over it.
Pic. 12. All rolled strips are placed one on one with oil/ghee brushed between each one of them. Arrange the rolled strips depending upon the size. Broader at first place and smaller at last. I made 7 strips so i have seven storeyed rolled strips.
Pic. 13. Press them and apply oil/ghee on the last one.
Pic. 14. Roll with the rolling pin. Put on hot tawa and prepare in the manner regular rotis are prepared.

image

It’s ready out here.

image

IMPORTANT TIPS

*You can use all purpose flour also in place of whole wheat flour or both all purpose flour and whole wheat flour in the ratio of 50:50.
To keep it healthy, i am using only whole wheat flour.

**Increase or decrease the quantity of salt depending upon your requirements. If you are serving it with some vegetables, then pinch of salt is enough. But if serving as it is with a cup of tea or milk to your kids, then little enhance the quantity of salt. My son loves it with milk. Just put a spoon full of butter over it and serve with a cup of tea or milk.

***Don’t cut the strips in one size. Each strip should be little wider than the other. So start making/cutting smaller strip then little broad then little more broad and so on.

********************************

RECIPE AT ONE FELL SWOOP

INGREDIENTS

whole wheat Flour 1 cup
Water at room temperature
Oil/Ghee 1 tbsp + as per use
Salt a pinch
Carom seeds 1/4 tsb (optional)
Red chilli powder a pinch (optional)

METHOD

1. Sieve the dough and add 1 tbsp ghee/oil in it. Knead the dough with water at room temperature. Dough should neither be too hard, nor too soft. Cover it with a soft cloth you use in the kitchen, preferably cheese cloth. Keep it aside for about 20 to 30 minutes.

2. Make a normal size ball out of the dough and roll it with the rolling pin.

3. Mark the horizontal cuts w
ith the help of knife or pizza cutter and make strips out of it.

4. Brush oil/ghee over it.

5. Sprinkle salt, carom seeds and red chilly powder over it.

6. Roll all the strips.

7. Turn the sides up.

8. Press all the rolled strips.

9. Take the wider one.

10. Brush oil/ghee over it.

11. Then place the second rolled strip which is little smaller in size than the first one. Again apply oil/ghee over it.

12. All rolled strips are placed one on one with oil/ghee brushed between each one of them. Arrange the rolled strips depending upon the size. Broader at first place and smaller at last. I made 7 strips so i have seven storeyed rolled strips.

13. Press them and apply oil/ghee on the last one.

14. Roll with the rolling pin. Put on hot tawa and prepare in the manner regular rotis are prepared.
It’s ready out here.

With Love

PAYAL BALI SHARMA

********************************

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s