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| II
Laccha Paratha II |
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Ingredients:
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Make dough out of whole-wheat flour (atta),
1tbsp oil & salt, as you would do for any paratha/roti.
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Make dough 30 minutes before and cover it with
moist muslin cloth.
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Take a Ping-Pong ball size lump of dough. Now
roll it into a circle of appox. 5 to 6 " diameter using dry flour.
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Heat the ghee so that it turns to liquid.
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Now spread the ghee properly over entire
surface.
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Using a knife make a 2" cut lengthways and fold
it inwards .
Preparation:
-
Make dough out of whole-wheat flour (atta),
1tbsp oil & salt, as you would do for any paratha/roti.
-
Make dough 30 minutes before and cover it with
moist muslin cloth.
-
Take a Ping-Pong ball size lump of dough. Now
roll it into a circle of appox. 5 to 6 " diameter using dry flour.
-
Heat the ghee so that it turns to liquid.
-
Now spread the ghee properly over entire
surface.
-
Using a knife make a 2" cut lengthways and fold
it inwards .
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Spread Oil on every fold. Now press it lightly
towards the center to show the layers clearly and roll like a paratha. (Refer
the picture).
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Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter. Spread it on the paratha and
shallow fry over low heat. Turn it and again pour oil or butter on the other
side. Cook on a low heat till golden brown.
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