Lachcha Parantha Recipe - Ideal company for a kabab platter…cut the parantha into triangles and serve.

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : Whole wheat flour (atta), Refined flour (maida)

Cuisine : Punjabi

Course : Breads

Lachcha Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Lachcha Parantha Recipe - How to make Lachcha Parantha

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Ingredients

  • Whole wheat flour (atta) 1 1/2 cups

  • Refined flour (maida) 1/2 cup

  • Salt to taste

  • Ghee 6 tablespoons

  • Milk 3 tablespoons

  • Sugar 1 tablespoon

Method

Step 1

Sift both the flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips. Warm the milk in a pan and dissolve the sugar in it. Add the mixture to the sifted flours and mix thoroughly. Add enough water and knead lightly to make a soft dough.

Step 2

Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round roti. Brush the entire surface of each roti with one tablespoon of melted ghee and dust with flour.

Step 3

Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into a six-inch parantha. Heat a tawa; cook each parantha on both sides on medium heat.

Step 4

Pour a little ghee all around and shallow-fry the parantha till both sides are golden brown. Lightly crush the parantha with your hands to separate the layers. Serve immediately.

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