Recipe

Laccha Parantha Recipe

Add Step-by-Step Photos	Maddie / All my dishes 2 years ago It is a mouth flaky parantha Prep:60m Cook:60m Servings:4	Maddie
	indian recipe

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Ingredients

3 cups whole wheat flour(atta)

3-4 tbsp Ghee

salt to taste

a pinch red chilli powder

Directions

Mix atta with ghee and salt. Sprinkle water and knead well to make a non sticky dough. Set aside for 1 hour.

Knead again and make 6 balls, the size of an onion. Roll out each to a diameter of 8".

Spread 1 tsp softened ghee all over. Sprinkle some dry atta on the ghee.

Pleat the chapati length wise into a collected strip.

Twist this strip.

Coll the strip to get a pedha ( round flattened ball)

Flatten this ball between the palms of the hands or gently roll on the rolling board with the rolling pin without applying too much pressure, to a small thick paranthaof about 6" diameter.

To cook on a tawa first make both the sides light brown on a hot tawa Reduce flame and then using ghee fry till rich brown on both sides on low heat. Press the sides and all over the parantha with a spoon while frying to ensure that it gets cooked since the parantha is a little thick.

Remove from the tawa on to a clean kitchen napkin and press the hot parantha on the cloth from all sides for the layer to open up and turn flaky. Sprinkle a tiny pinch of red chilli powder.

Serve hot.

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