LACHA PARATHA

Lacha Paratha almost like South Indian Kerala Paratha or Malabar Paratha beacause of its twist palm method.

PROCESS

img-20190430-wa0010-615676361.jpg
Wheat flour, ghee, fennel, milk and salt
IMG_20190501_084925
Knead with pounded fennel
IMG_20190501_092550
Fry both sides of lacha paratha

 

INGREDIENTS

  1. 1 cup flour
  2. 1 tsp fennel
  3. 1/4 cup ghee or butter
  4. 1/2 cup milk
  5. Salt
  6. Ghee to shallow fry

METHOD

  1. Mix the flour and salt together. Mix gradually the flour with milk and little water and knead into a dough.
  2. Cover with a moist cloth and keep aside for 10 minutes. Add ghee gradually to dough, kneading constantly till a soft smooth dough.
  3. Add pounded fennel and knead for another few minutes. Divide the roll into 6 balls. Dust lightly and roll and apply 1 tsp ghee evenly over one side.
  4. Make radical cut and fold disc into a narrow conical shape. Place flat side of the cone on palm and twist palm together in a round movement to compress dough into a thick flat.
  5. Heat griddle and shallow fry both sides in a low heat till golden. I did it with 4 inch width.
Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.