Punjabi Lachha Paratha
Ingredients (Serves: 3)
- - 1 cup: Atta (wheat flour)
- - Salt to taste
- - Ghee or oil
- - Water for kneading
Method
- - Take atta in a basin. Add ghee or oil and salt to taste. Add water gradually and knead to a smooth dough.
- - Divide the dough into 3 equal portions. Shape each portion a rope of 12" in length. place the rope-shaped dough on a flat surface. coat the inner side of the rope with ghee or oil. coil into a jalebi shape so that the oil-smeared surface forms the inside of every circle.
- - Flatten the jalebi-shaped coil and roll out the parathas into a round,5" diameter. place it on a pre-heated tava.
- - Cook for a few seconds till slightly roasted. Then turn it over and let it roast.
- - Now, smear the top surface with ghee as well as the sides.
- - Allow to cook for a few seconds before turning it over again.
- - Repeat process of smearing ghee until the paratha is golden brown on both sides. Serve hot.
