Laccha Parantha has to be one of my favourite amongst Indian breads. I added in some ajwain and kasuri methi to add more flavours to the Laccha parantha. You may skip them if you like.
Serves 5
Ingredients
2 cups whole wheat flour or atta
3/4 cup water or as needed
3/4 tsp salt or to taste
2 tbsp oil or ghee
1 tsp sugar
A pinch of baking soda
1/2 cup lukewarm milk
1 tsp kasuri methi
1 tsp ajwain
Oil for cooking
Instructions
In a bowl, add wheat flour, salt, sugar, kasuri methi, ajwain and baking soda.
Add 2 tbsp oil and mix it well with the flour.
Add lukewarm milk and a little water to knead a soft and stiff dough.
Now cover and let the dough rest for 30 -40 minutes.
After 40 minutes, knead the dough once again for 2 minutes and divide it into 5 parts.
Take one part and roll it into a thin chapati or roti.
Apply 1 tbsp oil and spread it evenly on the top.
Dust some dry flour over it.
Now from one side start pleating the chapati to the other side.
Now pinch the two edges and roll the pleated strip over from one edge to the other.
Press the edge in the center and then press the roll from the centre.
Alternatively, you can also cut thick strips of this chapati and roll one strip, then keep it at edge of the other strip and roll it over the first one, so on, till all strips have been rolled and then just press it from the center.
Now apply some dry flour and again roll it into a chapati of slightly more thickness.
Heat a non-stick pan or tawa.
Roast the Laccha Parantha from both sides using some oil.
Your crispy lacchedar Laccha Parantha is ready!
Nutrition Facts
Per Serving: 243 calories; 8.2g fat, 35.9 g carbohydrates; 5.7 g protein; 3.2 g fibre.
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