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Lacha Parotta
For the Dough
Whole Wheat flour -1 1/2 cup
Oil -1 1/2 tbsp
Salt - 1/2 tsp flat
Warm water to knead the dough
For making Parotta
Ghee/clarified - 1-2 tbsp
Oil/ghee for cooking Parotta
Wheat flour for dusting
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1.In a large bowl or big plate, mix together whole wheat flour, oil and salt.
2.Add warm water little at a time and make a medium soft dough. Knead well with the heel of your hands and keep it covered with a damp cloth for 30 minutes.After 30 minutes -
3.Knead again to a smooth dough. Divide the dough into 6 equal parts and make smooth balls out of it.
4.Slightly flatten the ball, dust wheat flour and roll it out into a large roti of medium thickness (around 6 inches in diameter).
Apply a little ghee on the surface of the roti and spread it all over the roti with your fingers or a pastry brush.
5.Sprinkle flour all over on top of the ghee layer and spread it evenly.
6.Fold the dough just as you fold a paper fan starting from one end to the other end as shown in the picture below. If there are more folds, you will get more layers.
7.Once you finish folding the dough like a paper fan, hold the ends and stretch the dough by pulling it slightly with your hands.
8.After pulling the dough, it looks like a long folded rope. Now roll the folded and stretched dough from one end to the other as shown in the picture below. Seal the end on the top.
9.Now press the rolled dough slightly, dust very less flour and roll out into a circle as shown below. Can you see the layers? Method
1.Heat a tawa/griddle on medium and place the rolled out Parotta dough.
2.When you find bubbles forming on the surface, apply a little ghee/oil all over the surface and flip it over to the other side.
4.Apply a little ghee/oil on the other side and cook both sides until golden brown specks appear.
5.Remove from the tawa and crush the Parotta from the sides gently with both your hands. You can now see the layers well as in the main first picture.
6.Repeat the same process for the rest of the dough.
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