Lachha Parantha



Whenever I ate this at any restaurant, I always thought "I can't make this at home." All food at restaurants seems this way until you find out "how?" So if you like cooking and eating healthy food, remember food cooked at home is always healthier than that of restaurants. And this is because at home, all the ingredients are in your hand and at your discretion - to use which of more and which of less is upto you. Paranthas are always thought of as buttery, fatty breads. But it totally depends on how you make them. And home-made ones would definitly be of less fat when compared to that of a restaurant. Don't you agree? Ingredients:

2 cups Maida/All purpose flour
1 tblsp Rava/Semolina
1/2 cup Curd/Yoghurt
a pinch of soda
1 tsp oil
1 tsp sugar
1 tblsp Ghee
Oil for frying

Method:

1. Sieve maida, rava and soda. Rub in oil and sugar. Knead into a soft dough by adding curd and water.

2. Keep covered for 1/2 hour.

3. Make 8 equal-sized balls with the dough.

4. Roll out each ball into a puri.

5. Place all puris, one on top of the other applying ghee in between the layers.

6. Press lightly and roll like a jelly-roll.

7. Cut into 1" slices.

8. Roll each slice into a parantha.

9. Heat a griddle/tawa and fry each parantha both sides using ghee/oil.

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