Скачать или смотреть 3 Easy Laccha Paratha Recipes - Part 1 (3 Different Folding Techniques)

Aloo Laccha Paratha

Ingredients:
1 dough ball, made with atta/wheat flour
1 medium-sized boiled potato
1 green chilli, chopped
1-2 tbsp coriander leaves, chopped
1 tsp ginger, finely chopped
½ tsp amchoor/dry mango powder
¼ tsp red chilli powder
Salt to taste
Ghee, for brushing
Atta/Wheat flour, for dusting
Butter, for brushing

Method:
In a bowl, add potato, green chilli, coriander leaves, ginger, amchoor, red chilli powder and salt. Mash well.
Take a dough ball and roll it out into a circle. Add the aloo mixture. Spread it out.
Brush ghee over it. Sprinkle wheat flour. Cut it into 7 parts. Make slits on the chapati, don’t start from the centre, start midway, towards the edge.
Make sure all 6 parts are equal except one. Fold all the parts, one by one, towards the centre. Make a ball. Sprinkle more flour. Roll it out.
Heat the tawa over medium flame. Toast both sides of the paratha.
Brush ghee on one side. Flip and cook until golden. Apply ghee on the other side. Flip and cook until golden. Brush the aloo laccha paratha with butter. Serve hot with dahi and achaar.

Onion Laccha Paratha

Ingredients:
1 dough ball, made with atta/wheat flour
1 small (¼ cup) onion, sliced
1-2 tbsp coriander leaves, chopped
¼ tsp coriander powder
¼ tsp chaat masala powder
¼ tsp red chilli powder
⅛ tsp turmeric powder
Salt to taste
¼ tsp ajwain/carrom seeds
1 dough ball, made with atta/wheat flour

Method:
In a bowl, add onion, coriander leaves, coriander powder, chaat masala powder, red chilli powder, turmeric powder, salt and ajwain/carrom seeds.
Take a dough ball and roll it out into a circle. Brush ghee over it.
Add the onion mixture. Spread it out. Sprinkle wheat flour.
Start rolling the dough from one side. Roll the dough into a ball (like a pinwheel). Tuck the end at the bottom. Sprinkle more flour. Roll it out.
Heat the tawa over medium flame. Toast both sides of the paratha. Brush ghee on one side. Flip and cook until golden. Apply ghee on the other side. Flip and cook until golden.
Brush the onion laccha paratha with butter. Serve hot with dahi and achaar.

Achari Laccha Paratha

Ingredients:
1 dough ball, made with atta/wheat flour
½ – 1 tbsp aam ka achaar/mango pickle, chopped
Ghee, for brushing
Atta/Wheat flour, for dusting
Butter, for brushing

Method:
Take a dough ball and roll it out into a circle. Brush ghee over it.
Add the achaar. Spread it out. Sprinkle wheat flour. Start rolling from one side. Sprinkle wheat flour. Slice the log of dough in half. But don’t cut the ends. Just make a slit. Twist the log, so that the layers are facing up.
Start rolling the dough from one side. Roll the dough into a ball (like a pinwheel). Tuck the end at the bottom. Sprinkle more flour. Roll it out.
Heat the tawa over medium flame. Toast both sides of the paratha. Brush ghee on one side. Flip and cook until golden. Apply ghee on the other side. Flip and cook until golden.
Brush the achari laccha paratha with butter. Serve hot with dahi.

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