Easy Lachcha Parantha / Roti

Posted

May 12, 2016


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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!!
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.
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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.
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Make a well in the middle. Pour in warm water
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And start to bring the dough together.
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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.
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After 5 minutes, knead dough vigorously. Add another generous sprinkle of water if needed. Cover dough and rest again for another 5 minutes.
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Work the dough one more time…till nice n smooth.
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Now divide your flavored dough into large round balls….about 1 1/2 times as big as your usual roti size.
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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.
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Take one ball, roll it into a regular size thick roti.
Spread a thin layer of the ghee-atta paste on top.
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Taking the sharp point of your knife, cut an insertion, up to the center…as shown in the picture below.
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Now start rolling from one side,
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moving in a concentric circle…making sure to keep the top edge neatly aligned.
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You will form a pretty rosebud conical shape with your dough.
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Press gently with your fingers to flatten…
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So that it forms a flat disc.
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Roll the flat disc into a thick round roti
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and cook on hot tava.
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As the roti starts to cook, you will see that the concentric layers slowly start to separate…
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If making Parantha use a little oil while cooking.
If making roti, cook on tava, then roast on open flame till crisp, smear with ghee. Crumple with hands…and serve warm.
If making a big batch, ahead of time…roast each roti lightly,
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Stack one on top of each other
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and store wrapped in paper
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And then cover with foil.
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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 the freeze so as to avoid freezer burn!

2 comments on “Easy Lachcha Parantha / Roti

  1. May 12, 2016 Ankita Verma

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

    Reply
    • May 17, 2016 ruchiairen

      Lauki 🙂

      Reply

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