Recipe Index

Monday, April 16, 2012

Lacha Paratha or layered Paratha

click on arrow to watch video:

3 cups bread or all purpose flour (maida)
1/2 cup unsalted butter (1 stick) or vegetable shortening
1 cup milk or water
1 teaspoon salt

Preparation:  To the flour in a bowl add 1 tablespoon oil salt mix add milk or water slowly and form a dough.  

Knead and let it rest for 30 minutes in the refrigerator.  After 30 minutes roll it into a rectangular 20" x 10" apply the butter evenly all over.  Fold it as shown in the video wrap it and store it in the refrigerator for at least 1 hour.  

It is a lot easier to roll when the dough is cold, it also helps in the rolling when it is kept in the freezer for a few minutes before rolling.  After one hour remove from the refrigerator roll and fold again, repeat this process at least 4 times. 

After rolling, folding and cooling 4 times the dough is ready for lacha paratha.

Cut even pieces of the dough.  With the help of some flour roll each cut piece to flat shape like a small pizza or chapati.

Heat a griddle put the paratha on the griddle and let it cook, when bubbles start appearing with a turner flip the chapati over to the other side and let it cook.  When both sides are cooked apply about 1/2 teaspoon of  clarified butter or oil on both sides and remove from griddle.

It has been tricky making the dough for this paratha.  I have seen videos where some have tried to make the dough shaped like an accordian before rolling.  In other video I have seen it being beaten before rolling.  I have adapted puff pastry recipe to make the dough for Lacha paratha.  This came out really well.  If you plan ahead it is easy to make.  It is well worth trying this recipe.
Lacha parathas are extremely delicious.  Serve with Vegetable kurma

See also Chapatiluchi or puriAlu parathaCauliflower parathaMethi paratha

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