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Parotta Corner >>    
Lachedar Parotta
Whole wheat flour – 2 cups
Salt to taste
Water for kneading the dough
Ghee for greasing.
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1.Take a bowl. Add flour in it. Also, add salt. Add 1 tsp of ghee also.
2.Mix well all the ingredients.
3.Knead a soft dough with water. Keep it aside for 15-20 minutes.
4.Now make small balls from the dough.
5.Take one of the balls. Roll it in dry wheat flour.
6.On a rolling board roll it in a small round of about 6″ diameter with the help of a rolling pin.
7.Apply ghee or oil all over add sprinkle some wheat flour.
8.Now start pleating the Parotta just like we pleat a saree or as done in Swiss roll.
9.Now roll the pleated dough in a circle. Join the edges.
10.Now again roll the Parotta to a diameter of 6-7 inches.
11.You will be able to see the layers lightly
12.Now heat a tava.
13.Put the rolled Parotta on the tava. Keep the flame to medium. When tiny bubbles start to appear flip the Parotta. Apply oil on the above side.
14.Flip the Parotta to other side and apply oil. Press the Parotta with the help of a spatula.
15.Now cook the Parotta until it becomes golden brown.
16.Repeat the same process with the remaining balls.
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