Home / Recipes / Lachcha parantha
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Shilpa gupta
Lachcha parantha is a flaky flat bread from Punjabi cusine relished with any rich gravy.
Nice one.
Mix together all purpose flour, semolina, salt, sugar and, 1 tbsp ghee.
Knead into a very soft dough using luke warm water.
Apply some ghee over dough and rest it for 20 minutes.
Knead the dough again and divide into 4-5 equal portions.
Take a ball of dough and roll it very thin. Dust with dry flour if needed.
Apply melted ghee all over and sprinkle some dry flour.
Give the spread fan pleats and make a log.
Stretch the log slightly length wise.
Roll the log and tuck the end under side.
Prepare similar roll with all portions. And rest them for 10 minutes.
Take a roll and spread it a hand span wide by taping with fore fingers. It would be a thicker chapati. There would be no need to dust with dry flour as our dough is very soft.
Place the chapati on medium hot griddle and cook on medium low heat for about 2 minutes and then flip.
Cook the other side too for about 2-3 minutes.
Cook on direct flame on both sides keeping the flame medium low as it is very thick and we want to cook it deep inside.
This can also be cooked by applying ghee on griddle like parantha. Again keeping the flame medium low.
Top with butter and serve hot.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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