How to make Lasuni Parantha
This recipe is contributed by Member Rajni Kathuria.
Main Ingredients : Green Garlic (हरा लहसुन ), Wheat Flour (गेहूँ का आटा)
Cuisine : Indian
Course : Breads
For more recipes related to Lasuni Parantha checkout Lehsuni Methi Parantha. You can also find more Breads recipes like Kootoo Ke Aate Ki Puri Subzi Parantha Tasty chapati Roomali Roti
Lasuni 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 : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Lasuni Parantha Recipe
Green Garlic chopped 1/2 kilogram
Wheat Flour 2 1/2 cups
Desi ghee 1½ tablespoons + 2 teaspoons
Green chillies chopped 4
Salt to taste
Oil for shallow frying
Method
Step 1
Heat one and a half tablespoons of ghee in a non-stick kadai. Add garlic and green chillies. Mix well and saute until light brown.
Step 2
Add salt and mix well. Cook for a minute and remove from heat. Set aside to cool.
Step 3
Combine atta with two teaspoons ghee in a parat. Mix well and knead into a dough. Cover with a damp cloth and set aside for half an hour.
Step 4
Divide the dough into equal portions shaped into balls. Make a dent in the centre and fill with a spoonful of the garlic mixture. Shape again into a ball and roll out into a parantha.
Step 5
Heat sufficient oil on a non-stick tawa. Place the paranthas and shallow fry until both sides are evenly done.
Step 6
Serve hot.
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