LACHHA PARATHA RECIPE
Ingredients:
Whole Wheat Flour as per consumption
1 tbsp Oil
Salt as per taste
Butter/ Ghee for frying
Water for kneading
How to make lachha parantha:
Make dough out of whole-wheat flour, 1tbsp oil & salt, as you would do for any paratha/roti. Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. heat the ghee so that it turns to liquid. Now spread the ghee properly over entire surface. Using a knife make a 2" cut lengthways and fold it inwards.
Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture). Cook on a pre-heated Tawa (flat griddle plate). Turn the lachha paratha and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.
ALOO PARATHA RECIPE
Ingredients for alu paratha
Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter
Preparation of aaloo paratha:
For the cover make dough out of whole-wheat flour, as you would do for any parantha/roti. Mash the potatoes. Add all the stuffing items to mashed potatoes and mix it properly. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).
LUCHI RECIPE
Ingredients:
11/3 cup Flour (Maida)
1/4 tsp Salt
1/4 tsp Sugar (optional)
3 tbsp Melted Ghee
1/2 cup Warm Water or as needed
Ghee for deep frying
Preparation:
Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough. Cover the dough with damp cloth and set aside for 30 minutes. Knead dough a little again. Dough should be stiff enough to roll without extra flour. Make small balls of the dough and cover them with damp cloth.
Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the luchi over and cook the other side until golden brown. Serve hot with curries or vegetables.
More reviews about the Tasty- Tasty Indian Bread, PARATHAS