Of Flavours & Tastes…
Rotis and Paranthas play an integral part in Punjabi cuisine.So how can I carry on talking about awesome Punjabi food without mentioning at least one of their lovely creations ? Here is Lachha Parantha,the rich and flaky bread you will die for !
This is my third entry to Blogging Marathon where you can meet all my fellow marathoners and check what they are cooking.
Ingredients (Makes 4)
2 cups whole wheat flour/Aatta
salt and olive oil as required (Of course original recipe calls for ghee.It’s all upto you)
Mix flour,salt and 2 tsp oil in a bowl and make a non-sticky dough adding required water.Keep this aside for one hour.Knead the dough again and make 4 equal balls from it.Roll out each one of them to a large chapathi size.Spread some oil over this and sprinkle little flour .Now pleat the chapathi lengthwise towards one side.
Twist and coil this into a ball like this.
Now gently press each chapathi between your palms and then roll slowly with rolling pin without applying much pressure.
The size of parantha should be of 5-6 diameter.It will be thick.Traditionally these are cooked in tandoor.But it can be made in tawa as well.Heat tawa in full flame and place the parantha.Flip it over suddenly and you can see brown marks.Repeat this with other side and reduce the flame.Now pour little oil and slowly press with a spoon to cook both sides.
Keep it hot and press it in your palms for layers to open up.Serve hot.