A month and a half has flown by since we moved in to our new apartment. Yet life is as unsettled as it can be. Like the mythological goddesses carrying many things in many arms, I too don a 4-5 things in my two hands all the time. A broom, a mop, a duster and a bucket of water is what you would find me yielding most of the time.
There is too much of work going on all around and even inside the house. So its hardly surprising that cooking and blogging has taken a backseat for the time being. It was only when the husband hinted about the monotonus food being served everyday, that I decided to make something different.
So here is the Lachha Paratha I made, from my Blog Hop partner Pallavi’s blog for this month. Check out her space for a lot of interesting recipes or if you want to learn the ABCs of Gujarati Cooking. I served it with Capsicum Stir Fry from Nupur’s blog.
- Wheat Flour : 2 cups
- Extra Flour
- Take the flour in a broad vessel and add a tsp salt (or as much as you prefer). Mix.
- Add about half a cup of water and start making a dough, adding more water as required to get chapati dough consistency. I usually add water in 1/4 cupfuls, that way I won’t add too much water and end up with a sticky dough. You can add a tbsp of oil or ghee while making the dough. Cover the dough and keep aside for 15 minutes.
- Divide the dough into 5-6 balls, each about the size of a lemon. In a separate plate, take about 2 tbsp of flour or wheat flour.
- Dust the dough ball in the flour and roll it into a circle, like you would do for a chapati. Add a teaspoonful of ghee in the middle and spread it out. Sprinkle about half a tsp of flour on top of the ghee.
- Now fold it from one end like a fan. Please check out Pallavi’s step by step pictures to see how it is done. You can also check out this video for another way of doing it.
- Once you have folded the dough to the other end, roll it into a circle like a snail. Stick the end with a bit of ghee. Dust in the flour and roll out the circle again. Do not apply a lot of pressure, since the layers might get pressed out. Repeat with the rest of the dough balls.
- Heat a tawa or a non stick pan and when its hot, cook the lachha paratha for a minute. Flip over and cook the top side too. You can add a tsp of ghee while cooking, that really adds to the taste and stops the paratha from drying out later. I cooked the paratha in open flame too in the end to get a charred tandoori effect.
- Enjoy with yogurt and pickle. We had it with a quick and easy Capsicum stir fry.