Lachcha Parantha-SK Khazana

Ingredients list for Lachcha Parantha-SK Khazana

• 1 cup Whole wheat flour (atta)
• 1/2 cup Refined flour (maida)
• to taste Salt
• + as required Ghee 1 tablespoon

Method

1. Mix together whole wheat flour, refined flour, salt and 1 tablespoon ghee in a bowl. Add water, little by little and knead into a soft dough. Cover with a damp muslin cloth and set aside to rest for 10-15 minutes.
2. Divide the dough into equal portions. Dust worktop with some flour, place each portion on it and roll out into thin disc. Brush ghee on top and dust some flour all over. Make a slit from centre to the edge and roll till the end to make cone. Press lightly into a peda.
3. Dust the worktop with some flour and roll out the pedas into paranthas.
4. Heat a non-stick tawa. Place paranthas, one at a time, on it and roast, basting with ghee, till evenly done from both sides.
5. Serve hot with korma.