Food recipes
lachhha paratha
lachhha paratha Ingredients: wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, withou...
lachhha paratha
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
Directions:
knead everything under dough into a soft mould adding milk slowly to the flour and cover it with a wet cloth leave for 45 minutes to 60 minutes
pinch a golf ball sized dough spread it as thin as you can use atta to dust the dough and spread well, with a brush, spoon or even hand apply oil to one side of the spreaded dough and dust it with flour slightly
repeat the same on the other side of the dough.
and fold lengthwise just for half an inch and fold again ( as in the picture) when u have completed stretch slightly to elongate it .
make sure not to tear it just slight tugging will do and now roll them into a coil and set aside .
cover all the coiled dough with a wet cloth and leave for 20 to 30 minutes.
take a coil dust with flour and spread it well into a quarter inch thick state .do this for couple more coils and keep ready
heat skillet or chapathi tava and put in the spreaded dough and spoon it with oil or clarified butter although butter makes them taste heavenly.
overturn immediately and brush with oil or butter on the other side too and when bubbles arise , overturn and pat lightly all over the paratha and turn again.
Keep in medium flame the whole time and remove from flame when you get brown spots
keep them in cloth or tissue and slightly bring both ends together as if breaking them but dont break them for that multi layered effect ( lacha means lakh thats what lacha paratha is all about )
spread butter before serving for that wicked taste
This paratha tastes awesome with all vegetarian and non vegeterian kurma variaties.
try it with my chicken tikka recipe
for variations I used jeera or cumin seeds in one paratha, dried fenugreek leaves or kasuri meethi in another, powdered sugar in one paratha.
you can even use mashed spinach.
let your imaginations take control
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
Directions:
knead everything under dough into a soft mould adding milk slowly to the flour and cover it with a wet cloth leave for 45 minutes to 60 minutes
pinch a golf ball sized dough spread it as thin as you can use atta to dust the dough and spread well, with a brush, spoon or even hand apply oil to one side of the spreaded dough and dust it with flour slightly
repeat the same on the other side of the dough.
and fold lengthwise just for half an inch and fold again ( as in the picture) when u have completed stretch slightly to elongate it .
make sure not to tear it just slight tugging will do and now roll them into a coil and set aside .
cover all the coiled dough with a wet cloth and leave for 20 to 30 minutes.
take a coil dust with flour and spread it well into a quarter inch thick state .do this for couple more coils and keep ready
heat skillet or chapathi tava and put in the spreaded dough and spoon it with oil or clarified butter although butter makes them taste heavenly.
overturn immediately and brush with oil or butter on the other side too and when bubbles arise , overturn and pat lightly all over the paratha and turn again.
Keep in medium flame the whole time and remove from flame when you get brown spots
keep them in cloth or tissue and slightly bring both ends together as if breaking them but dont break them for that multi layered effect ( lacha means lakh thats what lacha paratha is all about )
spread butter before serving for that wicked taste
This paratha tastes awesome with all vegetarian and non vegeterian kurma variaties.
try it with my chicken tikka recipe
for variations I used jeera or cumin seeds in one paratha, dried fenugreek leaves or kasuri meethi in another, powdered sugar in one paratha.
you can even use mashed spinach.
let your imaginations take control