How to make Lachcha Parantha-SK Khazana -
These flaky paranthas can be enjoyed any gravy dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Breads
For more recipes related to Lachcha Parantha-SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Oriental Style Stir Fried Vegetable Paratha Varqi Parathas Chinese Paratha Chicken Stuffed Paranthas
Lachcha Parantha-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lachcha Parantha-SK Khazana Recipe
Whole wheat flour (atta) 1 cup
Refined flour (maida) 1/2 cup
Salt to taste
Ghee 1 tablespoon + as required
Method
Step 1
Mix together whole wheat flour, refined flour, salt and 1 tablespoon ghee in a bowl. Add water, little by little and knead into a soft dough. Cover with a damp muslin cloth and set aside to rest for 10-15 minutes.
Step 2
Divide the dough into equal portions. Dust worktop with some flour, place each portion on it and roll out into thin disc. Brush ghee on top and dust some flour all over. Make a slit from centre to the edge and roll till the end to make cone. Press lightly into a peda.
Step 3
Dust the worktop with some flour and roll out the pedas into paranthas.
Step 4
Heat a non-stick tawa. Place paranthas, one at a time, on it and roast, basting with ghee, till evenly done from both sides.
Step 5
Serve hot with korma.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
