Monday, May 30, 2011

Lachchha Paratha/spiral paratha

One and a half cups of atta (for about five parathas) 
1 tablespoon vegetable oil 
A pinch of salt 

Knead a dough with enough water, keep covered for about 30 minutes. Divide the dough into equal portions, each should be about the size of a juicy lime!
Roll out flatbreads or rotis, dust with flour and drizzle some oil on the surface.
then spiral the strand to make a coil-like shape. Keep covered in the fridge for about 30 minutes to an hour. 
Dust flour and roll our flat parathas with each section of the dough. Heat a griddle, pan or tava and cook the parathas on each side, about a couple of minutes turning regularly. Drizzle some oil or ghee and brown the sides. I like my parathas a little crispy. Crush the parathas gently with your hands to enhance the layers and serve. You can actually see the swirls! These Lachcha Parathas are great with curries and gravies. 

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