Lachcha Parantha

Main Ingredients	Whole wheat flour, Salt
Cuisine	Punjabi
Course	Breads
Prep Time	31-40 minutes
Cook time	21-25 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Lachcha Parantha

• 2 cups + for dusting Whole wheat flour
• to taste Salt
• 1 teaspoon Carom seeds (ajwain)
• as required Ghee
• as required Dried mint leaves
• as required Dried fenugreek leaves (kasuri methi)
• to serve Pickle

Method

1. Take whole wheat flour in a mixing bowl, add salt, crush and add carom seeds and add 1½ tsps ghee and mix well. Add sufficient water gradually and knead into soft dough. Apply a little ghee on the surface of dough, cover with a damp muslin cloth and rest it for 10-15 minutes.
2. Divide dough into big equal portions and shape them into balls. Dust the worktop with some dry flour, keep each ball on it, flatten it slightly and roll out into a big thin disc.
3. Apply 1 tsp ghee on top of each disc with your hand. Sprinkle a little dry flour and spread it with a light hand. Starting from one end, make pleats just like one does to make a Japanese paper fan and press lightly after each pleat. Stretch the dough slightly and start rolling from one end to the other and shove the end into the centre of the roll. Make more rolls similarly with the remaining balls. Rest these rolls for 5 minutes.
4. Heat a non-stick tawa.
5. Sprinkle a little dry flour on the worktop and roll out each roll with a light hand into a not too thin parantha. Dampen your fingers and rub them lightly on the top of each parantha. Crush and sprinkle some dried mint leaves. Crush and sprinkle some kasuri methi. Dampen your fingers again and lightly dab on top the leaves so that they stick to the parantha.
6. Place one lachcha paratha at a time, the leaf side upwards, on it and cook on medium heat till the underside gets light golden brown specs on it. Flip and cook till the other side is similarly done.
7. Apply1 tsp ghee on top, turn it over and apply 1 tsp ghee on other side too and cook, turning side till both sides are a nice golden brown.
8. Crush each parantha in between palms to separate the layers and arrange them on a serving plate. Drizzle some ghee on top and serve hot with pickle.