Day 2 of Blogging Marathon #4: As I mentioned in my previous post, my roti rolling skills need to be honed too. I prefer not to make triangular or any other shaped rotis since (I think) that involves certain skill, which I firmly believe, I lack. But for today’s post I made a flaky unleavened, folded and rolled paratha recipe that was much easier to make than I thought.
Dough is similar to regular roti, but when rolling it is folded like a Chinese hand-fan or saree pleats, then rolled and cooked like regular roti. Valli actually posted a
recipe for it @
Beyond Curries a while back.
What did I learn: Making Lachcha parathas is not as difficult as spelling them.
:
Atta (Whole wheat flour) – 3 cups
Salt – 1 tsp
Ghee (Shortening) – 1tbsp
Method:
- Add ghee and salt to the flour and work it in, so the flour resembles crumbles. Slowly add hot water to the flour, mixing steadily to make smooth, pliable dough. (I used about 1 to 1¼ cups of water). Cover with plastic wrap or damp paper towel and set aside for 30 minutes.
- Divide the dough into 8-10 equal pieces.
- Roll 1 piece into a 6” circle (or similar shaped), then start folding it from one end like saree pleats or Chinese hand-fan. Next roll the folded log tightly into itself. Press on the top lightly and gently roll out into a 6” circle.
- Cook on a preheated skillet (tawa) until brown spots form on both sides. Add some oil/ ghee while cooking (optional). Serve hot with any spicy curry.
I served mine with Aloo-gobhi (Potato-Cauliflower in creamy cashew butter gravy).
