LACHHA PARATHA

                LACHHA PARATHA

                       (Yield: 6 Paratha)

      (PLAIN AND MASALA LACHHA

                               PARATHA)

It is a multi layered soft and flaky flat Indian bread served with any spicy Punjabi curry. It tastes incredibly good. Masala Lachha Paratha can be served with mango pickle too.

It can be fold couple of different ways. One is by making big roti and folding it like a Chinese fan (As shown in the picture) then making long rope and then roll that ropes into a Swiss roll then roll it again to make paratha. OR By simply pulling one paratha dough in to a long rope and make a Swiss roll from it then make paratha.

INGREDIENTS FOR THE DOUGH:

·      2 cups All Purpose Flour (Maida Flour)

·      ½ tsp. Baking Powder

·      ¼ tsp. Baking Soda

·      2/3 tsp. Salt or as per taste

·      2 T Warm Ghee (Clarified Butter)

·      Luke Warm Water as needed to make paratha consistency dough

·      Few drops of oil to knead dough

·      1 to 2 T All Purpose Flour for dusting & rolling roti and paratha

INGREDIENTS FOR THE MASALA PARATHA:

·      Ghee as needed  (Approximately 1 tsp. per paratha)

·      1 T Sesame Seeds

·      1 T Kasoori Methi (Dry Fenugreek Leaves)

·      1 T Chat Masala

·      1 T Kashmiri Red Chili Powder

·      Oil, for roasting paratha

LET’S PREPARE DOUGH:

In a bowl combine all purpose flour, baking powder, baking soda and salt and mix well.

Add ghee/clarified butter and rub with flour for 1-2 minutes.

Add luke warm water little at a time and knead soft dough.

Drizzle few drops of oil and knead dough for 1-2 minutes.

Take few drops of oil, rub between palm and smooth out dough.

Cover the dough with wet muslin cloth and keep aside for at least 30 minutes.

Drizzle few drops of oil between palms and divide the dough into 6 equal size balls.

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LET’S ROLL PARATHA:

For Plain Paratha

Flatten one dough ball by pressing between palms and roll in dusting flour and roll out with rolling pin into 8”diameter round disc or as thin as possible.

Lift roti from the platform and place it back. (So that it will be easy to lift and make fold)

Spread 1 tsp. ghee all over the roti.

Sprinkle some all-purpose flour on it.

Now lift up one end of the roti and make pleats moving towards other end of the roti. (Pic # 2)

Stretch it from both end without breaking or tearing any folds. (If your dough has good elasticity then it will be easy to pull otherwise folds will break while pulling both ends apart) (Pic # 3)

Start forming a coil (Pic # 4) from one end of the rope of paratha. (Roll up as a Swiss roll) Tuck open end underneath and pinch slightly to seal it nice so it won’t open up while rolling the roti. Press and flatten slightly.

Finish making Swiss roll with remaining dough balls.

Now dust some all-purpose flour and roll out gently (Do not LIFT and do not FLIP paratha & Do not apply too much PRESSURE) into a 5” diameter paratha. Turn the platform on which you are rolling the paratha, but do not LIFT paratha too many times otherwise folds will fall apart. While rolling do not FLIP paratha either, otherwise fold will disappear and paratha will turn flat instead of layered one.

For Masala Paratha:

After rolling roti into 8” diameter. Spread 1 tsp. ghee then sprinkle some chat masala and Kashmiri red chili powder, then some sesame seeds and kasoori methi as per your taste.(Pic # 1)

Now lift up one end of the roti and make pleats moving towards other end of the roti. (Pic # 2)

Stretch it from both end without breaking or tearing any folds (Pic # 3) and then form a coil (Pic # 4) from one end and roll again into 5” paratha same above plain paratha.

LET’S ROAST PARATHA:

Pre heat the pan on medium heat.

Lift rolled paratha carefully and flip then put it in the pan. Let it cook for 15-20 seconds. Spread tsp. oil on topside, flip and roast. Repeat the same for other side until golden brown.

Place roasted paratha on a flat plate.

Right away lightly press roasted paratha between palms towards the center of the paratha.to open up the layers of the paratha. (Note: In the picture-To show multi layers of the paratha I did not press the parathas)

Serve hot Lachha Paratha with Mango Pickle. It tastes great.

Enjoy…

Variation:
Sprinkle dry mint leaves instead of dry fenugreek leaves and make mint lachha paratha.

Use half All Purpose Flour and half Whole Wheat Flour (Roti flour)

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ALMOND COOKIES

                   ALMOND COOKIES
                                                          (Yield: 12 cookies)

INGREDIENTS:

·      1 cup Whole Wheat Flour (Roti Flour)

·      ½ cup Granulated White Sugar or as per taste

·      Slightly less then 1 stick Unsalted Butter, use room temperature butter (1 stick Butter = ½ cup Butter)

·      ¼ cup Sliced Almonds

·      ½ tsp. Cardamom Powder

·      10-12 Almonds, cut into big chunks, to press on top of the cookies

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LET’S BAKE:

Preheat oven at 300 degree Fahrenheit.

Beat butter and sugar until light and fluffy.

Add sliced almonds and cardamom powder and combine well.

Add 2-3 tablespoon flour at a time into butter-sugar mixture and mix well. Finish adding remaining flour.

Make 12 equal size balls, press between palms to give cookie shape.

Press few chunks of almond pieces on top.

Place butter paper or plastic sheet on dinner plate and arrange 12 cookie dough balls and keep tray in refrigerator for 30 minutes.

Bring cookie tray out and arrange cookies on non-stick cookie baking tray 2” apart.

Bake cookies in oven at 300 degree Fahrenheit for about 12 to 14 minutes (Time may vary depending on oven, so keep an eye on cookie after 10 minutes) or until the edge starts to get light brown.

Switch off the oven. At this stage cookies will be very soft, but it will continue to harden as it cools.

Bring cookie tray out. Keep cookie on baking tray for 2 minutes. (Note: Cookie will continue to bake for a few minutes while on the hot cookie tray or sheet.)

Transfer cookies on cookie rack and let it cool completely.

Store cookies in the airtight container.

It should stay good for 7 days.

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