• Masala Lachha Paratha
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INGREDIENTS


Masala Lachha Paratha

 

Serving -  8

 

INGREDIENTS

Wheat flour - 300 grams

Salt - 1/2 teaspoon

Warm milk - 30 milliliters

Water - 150 milliliters

Oil - 1 tablespoon

Salt - 1/4 teaspoon

Turmeric - 1/4 teaspoon

Red chili powder - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Chaat masala - 1 teaspoon

Wheat flour - for dusting

Oil - for brushing

Dry fenugreek leaves - 2 teaspoons

Coriander - for garnish

Oil - for brushing

 

( For tempering curd )

Cumin - 1 tablespoon

Curd - 200 grams

Salt - 1/4 teaspoon

Black salt - 1/4 teaspoon

 

Curd - 200 grams

Salt - 1/4 teaspoon

Black salt - 1/4 teaspoon

 

 

PREPARATION

1. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 30 milliliters warm milk and mix.

2. Add 150 milliliters water and knead it to make a smooth dough.

3. Keep aside and let it rest for 10 - 15 minutes.

4. In bowl, add 1/4 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder and 1 teaspoon chaat masala.

5. Mix well and keep aside.

6. Take a ball from dough and dust it with flour.

7. Flatten it with the help of a rolling pin.

8. Brush it with some oil.

9. Now, sprinkle some prepared masala evenly and add 2 teaspoon dry fenugreek leaves.

10. Brush it with oil.

11. Roll it into a cylindrical shape

12. Roll it into a circular shape and dust it with flour.

13. Flatten it with the help of a rolling pin.

14. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.

       17. Flip it gently and brush it with oil.

      18. Flip it again and brush the other side too.

      19. Cook until it turns golden brown in color from both sides.

      20. Remove it from heat.

     21.In a heated pan, add 1 tablespoon cumin and dry roast for 3-4 minutes.

    22. Crush cumin seeds in a mortar with the help of pestle.

   23.Now add 200 grams curd in a bowl, add 1/4 teaspoon salt, 1/4 teaspoon black salt,  crushed cumin seeds mix properly.

   24.Serve hot paratha‚Äôs with curd.