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Lachcha Parantha

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Ideal company for a kabab platter…cut the parantha into triangles and serve.

This recipe is from the book Tandoori Cooking @ Home.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings :

Lachcha Parantha

Main Ingredients

Whole wheat flour (atta), Refined flour (maida)

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Easy

Ingredients

  • Whole wheat flour (atta)
    1 1/2 cups
  • Refined flour (maida)
    1/2 cup
  • Salt
    to taste
  • Ghee
    6 tablespoons
  • Milk
    3 tablespoons
  • Sugar
    1 tablespoon

Method

Step 1


Sift both the flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips. Warm the milk in a pan and dissolve the sugar in it. Add the mixture to the sifted flours and mix thoroughly. Add enough water and knead lightly to make a soft dough.

Step 2


Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round roti. Brush the entire surface of each roti with one tablespoon of melted ghee and dust with flour.

Step 3


Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into a six-inch parantha. Heat a tawa; cook each parantha on both sides on medium heat.

Step 4


Pour a little ghee all around and shallow-fry the parantha till both sides are golden brown. Lightly crush the parantha with your hands to separate the layers. Serve immediately.

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