Laccha parantha is a multi layered north Indian flat bread, is an epitome of cooking art which tells us how one can make delicious and tempting food from common unassuming ingredients by just deploying a new technique in its preparation. This layered parantha is also popular as kerala parotta in malabar region of kerala. This step by step photo recipe employs extremely easy and unique technique and provides detailed instructions to help you make perfectly layered parantha.
In restaurants it's made by using maida/ wheat flour but here I replaced it with whole wheat flour to make it super healthy.
INGREDIENTS:
2 cups Atta (whole wheat flour)
2 tbsp suji / Rava (semolina)
1 tsp salt
1 tsp powdered sugar
1/3 cup melted ghee or butter
1/2 cup butter for brushing
METHOD
1. Mix together atta, suji, salt, sugar and ghee.
2. Using water knead soft dough. Cover and keep aside.
3. After 15 minutes again knead to get smooth and soft dough.
4. Take big ball from the dough. The ball you generally take for making paranthas.
5. Grease the surface on which you will roll the dough.
6. Place the ball and roll out as thin as possible. You can see the pic below how thin it is.
7. Apply generously melted butter.
8. Using sharp knife or pizza cutter start cutting into thin strips.
9. Now using knife bring together all the strips.
10. Roll the strips to make a ball.
11. Using rolling pin, with light hands and not putting much pressure roll it to make parantha.
12. This time don't roll the parantha thin it should be little thick like regular paranthas. Thin parantha will make it crispy and hard.
13. Keep it on hot tawa.
14. Cook half from one side.
15. Flip and cook completely . Apply ghee and cook exactly like regular paranthas.
16. Enjoy hot with shahi paneer, dal makhani, paneer butter masala, malai corn, kadai chicken.
Notes:
1. Don't use rolling board or chakla for rolling the ball as you won't be able to roll it big and thin.
2. I find pizza cutter much more comfortable to cut the strips. If you have one go for it.
3. While striping if dough stick and its not even don't worry just carry on as it doesn't matter.
4. It's very important to cut the strips very thin to get flaky laccha
Pictorial:
1. Mix together flour, suji, salt, sugar, ghee.
2. Using water knead soft dough. Cover and keep aside for 10 minutes.
3. Brush the counter with oil or ghee.
4. Roll the dough as thin as possible.
5. Cut into very thin stripes.
6. Like this.
7. Apply generous amount of melted butter.
8. With the help of knife bring together all the strips.
9. Roll it into a ball.
10. All done.
11. Dust some flour on the counter.
12. Keep the ball.
13. Roll it little thick like parantha.
14. On hot tawa.
15. Cook halfway.
16. Cook.
17. Flip and cook.
18. Apply ghee
19. Cook.
20. Look at the Laccha's.
20. Apply ghee on top.
21. Nice.... isn't it!!
22. Serve with dal makhani.
23. Can you see the flakes?
24. Now??
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