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- Duration: 25 minutes
- Serves: 2 people
Spice Level: Zero
Traditionally these parathas are made in a tandoor, but can also be made in an oven or on a tawa/pan with equal ease. The trick to make the paratha crisp is to cook it over a low flame.
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The origins of this paratha can be traced back to the Mughal era, where a variety unleavened breads were made. Today's lachha paratha was popularly referred to as Parat-daar paratha, where Parat referred to layers.
- All-purpose flour (maida) (2 1/2 cups + 1/4 cup, for dusting)
- Warm water (1/2 cup)
- Milk (3/4 cup)
- Fennel powder (saunf) (2 tsp)
- Salt (1 tsp)
- Clarified butter (ghee) (1/2 cup + 2 tbsp)
- Oil or ghee (for shallow frying)
- Sift maida (all-purpose flour) and salt together.
- In a deep plate, pour the flour and make a dent (well like) in the middle, add milk and water to it. Mix gradually and knead into dough.
- Cover with a moist cloth and keep aside for 10 minutes.
- Melt ½-cup ghee and pour it on the dough, kneading constantly to make it soft and smooth.
- Add fennel powder and knead again for 5 minutes.
- Divide the dough into 8 even pieces and roll each into a smooth roundel.
- Roll out each peda into a disc of roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, spread a very thin layer of oil over the top of the disc.
- Now, roll the disc up like a jelly roll, then twist it into a tight spiral, and tuck the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disc.
- Heat a tawa and with oil or ghee shallow fry the paratha on both sides on medium-low heat until it is golden brown.
- The layered paratha tastes best when accompanied by a gravy dish like paneer do pyaza as the flaky layers can absorb the delicious gravy.