How to make Lachcha Parantha -
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, Refined Flour
Cuisine : Indian
Course : Breads
For more recipes related to Lachcha Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Kootoo Ke Aate Ki Poorie Potato and Rosemary Focaccia Gobhi Parantha Gluten Free Bread - SK Khazana
Lachcha Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lachcha Parantha Recipe
Whole Wheat Flour 1 1/2 cups
Refined Flour 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.
Nutrition Info
Calories : 1873 Kcal
Carbohydrates : 35.3 gm
Protein : 216.7 gm
Fat : 96.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
