Laccha Paratha Food

LACHHA PARATHAS

Steps:

• Combine the flour, salt, fenugreek and vegetable oil in a large bowl. Mix with your fingers until crumbly. Mix in the milk with your fingers. Knead the dough, adding water as needed, 1 tablespoon at a time, to make a smooth, soft ball. Cover the bowl with a damp cloth; let rest, 30 minutes.
• Divide the dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball on a lightly floured surface. Working with 1 ball at a time, flatten the dough with a rolling pin, then dust with flour and roll out into a thin 6-inch round.
• Brush the dough with vegetable oil and sprinkle with more flour. Fold the dough with your fingers to make 3/4-inch pleats.
• Stretch the pleated dough as much as possible into a rope (it may only stretch 1 inch longer or so), keeping the pleats intact. Spiral the pleated dough around itself like a cinnamon bun. Pinch the end of the dough together to secure. Dust the spiral with more flour. Roll out the dough into a 6-inch round with a rolling pin. Repeat with the remaining balls of dough.
• Cook the parathas: Preheat a tawa or large nonstick skillet over medium heat. Place a paratha in the hot pan and cook until golden brown spots appear on the bottom, about 1 minute. Flip the paratha with a spatula and cook until golden brown spots appear on the other side, about 1 more minute. Remove from the pan to a clean surface and brush both sides with vegetable oil. Return the paratha to the hot pan and cook until golden brown all over, about 1 more minute per side. Season with salt. Repeat with the remaining parathas. Bend the parathas gently in your palms to expose the spiral layers and make them more defined.

LACCHA PARATHA

Steps:

• Sieve flour with salt,soda bi-carb,baking powder in a bowl.
• break egg in a bowl add sugar & milk and whisk add water.
• Make a bay in the sieved flour; add egg mixture and mix. When fully mixed, knead to a soft dough; leave for 10 minutes. Then add oil and knead thoroughly. Leave covered for at least 2 hours.
• Divide dough into 8 portions making balls. Place on dusted tray and leave for 30 minutes.
• Flatten each with rolling pin into a round disc 8-inches in diameter. Apply butter over surface and dust with flour. Hold from ends and gather to make many folds and roll like pinwheel. Keep aside for 10 minutes.
• Roll each pinwheel with rolling pin to 8 inch disc.
• Place pratha in preheated oven on a tray and bake for 10 minutes at 250 centigrade or in tandoor till caramelised.
• Remove serve hot.
• Enjoy.