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Lachcha Parantha

Ideal company for a kabab platter…cut the parantha into triangles and serve.

New Update
Main Ingredients Whole Wheat Flour, Refined Flour
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Lachcha Parantha

  • 1 1/2 cups Whole Wheat Flour
  • 1/2 cup Refined Flour
  • to taste Salt
  • 6 tablespoons Ghee
  • 3 tablespoons Milk
  • 1 tablespoon Sugar

Method

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  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.
  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.
  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.
  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
Carbohydrates 35.3
Protein 216.7
Fat 96.2
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