LACHACHA PARATHA

Ingredients for Lachcha Parantha Recipe

LACCHA PARATHA

Whole Wheat Flour 1 1/2 cups

Refined Flour 1/2 cup

Salt to taste

Ghee 6 tablespoons

Milk 3 tablespoons

Sugar 1 tablespoon

Method

Step 1

Sift both the flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips. Warm the milk in a pan and dissolve the sugar in it. Add the mixture to the sifted flours and mix thoroughly. Add enough water and knead lightly to make a soft dough.

Step 2

Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round roti. Brush the entire surface of each roti with one tablespoon of melted ghee and dust with flour.

Step 3

Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into a six-inch parantha. Heat a tawa; cook each parantha on both sides on medium heat.

Step 4

Pour a little ghee all around and shallow-fry the parantha till both sides are golden brown. Lightly crush the parantha with your hands to separate the layers. Serve immediately.

Nutrition Info

Calories : 1873 Kcal

Carbohydrates : 35.3 gm

Protein : 216.7 gm

Fat : 96.2 gm