Easy Lachcha Parantha / Roti

Minty Lachcha Paranthas

image

image

Concentric circles of spicy dough, layered with rich ghee, these roti/Paranthas are absolutely irresistable to look at and deliciously indulgent to eat!!

And my fav is the minty version…Mmm!

Using this wonderful easy method, you can get restaurant quality results without a whole lot of effort and will be sure to impress your family n friends!
Make them ahead of time for your next party or even wrap them in foil and freeze for a later date!
Just shape and cook the Rotis to half way point, and then finish them off when you are ready to eat.

image

Method:
Measure out your dough (whole wheat atta) add salt, red chilli pwdr and a little ajwain (adds wonderful aroma). Drizzle a couple of tsp of oil.

image

Make a well in the middle. Pour in warm water

image

And start to bring the dough together.

image

Once you have a rough shaggy dough ready, allow to rest for 5 minutes. I like to taste the raw dough, to check and adjust seasoning at this point.

image

After 5 minutes, knead dough vigorously. Add another generous sprinkle of water if needed. Cover dough and rest again for another 5 minutes.

image

Work the dough one more time…till nice n smooth.

image

Now divide your flavored dough into large round balls….about 1 1/2 times as big as your usual roti size.

image

Now mix together an equal quantity of semi-solid ghee and atta to make a smooth paste, so if you take three tsp of ghee, add 3 tsp of atta to it.

image

Take one ball, roll it into a regular size thick roti.
Spread a thin layer of the ghee-atta paste on top.

image

Taking the sharp point of your knife, cut an insertion, up to the center…as shown in the picture below.

image

Now start rolling from one side,

image

moving in a concentric circle…making sure to keep the top edge neatly aligned.

image

You will form a pretty rosebud conical shape with your dough.

image

Press gently with your fingers to flatten…

image

So that it forms a flat disc.

image

Roll the flat disc into a thick round roti

image

and cook on hot tava.

image

As the roti starts to cook, you will see that the concentric layers slowly start to separate. Cook over direct flame. Apply ghee crumple with gand and serve warm.

Note: For making the minty version, also add equal measure of powdered dry mint to the ghee-flour mix. so if you take three tsp of ghee & 3 tsp of atta, add 3 tsp of mint powder to it.

If making a big batch, ahead of time…roast each roti lightly,

image

Stack one on top of each other

image

and store wrapped in paper

image

And then cover with foil.

image

When ready to eat…Finish cooking and serve!Note: If you intend to freeze the half-cooked rotis…place the foil-wrapped rotis in a freezer bag and then freeze so as to avoid freezer burn

2 Comments

  1. Which Sabzi do we seen in the top picture? Is it turnip (shalgam) sabzi?

Leave a Reply