Vinniskitchen

Laccha Paratha

Ingredients:
  • Whole Wheat Flour - 1 1/2 cups + 1/8 cup to dust while rolling
  • Water about 3/4 cup
  • Salt to taste
  • Ghee - about 1/8 cup
Method:
  • Dry mix flour with salt in a mixing bowl. Gradually add normal water and knead to a smooth dough as for chapathi.
  • Spread a tsp of ghee onto fingers and gently massage for 30 seconds to the kneaded dough.
  • Cover with a damp cloth and keep aside for at-least 20 minutes.
  • Knead the dough for another minute.
  • Pinch lemon size dough balls from the rested dough. I could make 11 small sized parathas.
  • Dust in dry flour and roll to a thin chapathi.

  • Brush ghee on one side fully and spread some dry flour on to the ghee'd surface.
  • Pleat the rolled chapathi as shown in the video and place the chapathi with the pleated side facing up.



  • Roll it to form a round and press the tail onto the bottom side as shown.
  • Gently press with fingers and repeat for all the dough.

  • Dust in dry flour and roll it gently to desired size. Do not apply pressure as layers will be glued if pressure is applied while rolling after pleating.


  • Heat a tawa on medium-high flame.
  • When tawa is hot, place the rolled paratha on the tawa for 30 seconds. Flip and cook for 30seconds or it starts puffing.
  • Cook till both sides are cooked well without pressing much with any spatula.
  • When about 4 parathas are cooked, stack them and crush them with both hands to form layers.
  • Serve hot.

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