Tuesday, 15 October 2013

Lachcha Parantha (Pan Fried Indian Bread With Ringlets)


Lachha-Parantha
Lachcha parantha is a delicacy of Mughal time which was made in main course along with Muglia mutton. In may be known by different names in south and north of Indian but the taste is same delicious and rich. This parantha is very in calories and fat as it has loads of ghee, but then we have to forget about calories if we want to enjoy some delicacies, until unless there is some health problem. Eating in moderation is never detrimental to health so do enjoy this parantha and let your family feast on these paranthas.

Preparation Time: 15 min.
Cooking Time: 10 minutes/ parantha
Servings: 6 Medium size paranthas

Ingredients required For making Laccha Parantha:
  • 350 gm. Maida (Refined flour)
  • 150 gm. Wheat flour
  • 200 gm. Ghee (Clarified Butter)
  • 1/2Tea spoon salt
  • 100 ml. Water
Direction for making Dough For Laccha Parantha:
  • Melt ghee.
  • In a plate / bowl take
    • Wheat flour
    • Refined
    • Salt
    • 50 ml. melted ghee
  • Mix all ingredients so as to form a uniform mixture.
Maida-Atta (Refined flour and whole wheat flour) for Lachha parantha
Ghee added to Maida-Atta and salt mixture
All ingredients mixed
  •  Heat water to luke warm temperature.
  • Add water in little portion (10ml. at a time) and mix with kneading action.
 Flour being kneaded
  • Knead the mixture to soft but firm dough.
Dough for Lachcha Parantha
  • Cover the dough and keep aside for one hour.
Kneaded flour covered and kept for 1 hr.
  • Heat a thick tawa (iron plate) on medium flame.
  • Divide the dough to 6 equal parts and make round balls of each portion.
  • Roll the dough ball on the rolling board and apply 1 ml. Ghee on the rolled dough ball.
Rolled dough
  • Pick the rolled dough  with ghee from one end and roll it to a till the other end is reached.
Melted ghee spread on the round rolled dough and being rolled to a roll
Roll of dough with ghee
  • Flatted the roll and apply ghee 1 ml. ghee on it.
Roll flattened and ghee spread on it
  • Roll it again from one end to other end to make a round shape.
  • Secure the ends in place by pressing them firmly.
Roll with ghee rolled to round
  • Sprinkle a little dry wheat flour and roll giving slight pressure with the rolling pin to make a rolled lachcha parantha of 6-7 cm. diameter.
Rolled Lachha-Parantha
  • Place the rolled parantha on hot tawa and cook on medium heat till brown dots start appearing on the side touching the tawa. 
Rolled Lachha-Parantha on Tawa
  • Turn and cook the parantha on medium heat till brown dots appear on the other side also.
  • Spread 1 teaspoon (1 ml.) ghee on the parantha and turn it upside down.
  • Cook for 30 seconds by pressing with a spatula.
  • Spread 1 teaspoon (1 ml.) ghee on the other side also and flip it.
  • Cook for 30 seconds the other side also after ghee has been applied on it. 
 Lovely Golden Lachha-Parantha
  • Lachcha parantha is ready. Gently press the hot parantha from the edges with a crushing action and serve hot lachcha parantha with Vegetarian /Non-vegetarian Indian savories.
Lachha-Parantha
Tips:
  • Make sure the dough for lachcha parantha is soft not hard like puri.
  • Adding the ghee to the flour mixture is must to get crisp ringlets (Lachcha) in parantha, so do not reduce the amount of ghee.
  • The amount of lachcha in parantha depends upon the way you make the roll after applying the ghee on rolled ball of dough. Better roll will produce more lachcha.
  • Do not apply too much pressure after the roundel is made from the roll, else the ringlets (lachcha) will not come nicely.
  •  2 ml ghee (one for each side) in required for pan frying. Do not reduce the amount other wise the parantha will not become soft and crisp. It will become limp or hard and dry.
Suggested Variations:
  • Instead of water milk/butter milk (Which is not too sour) can be taken for kneading the flour.
  • Instead of ghee 2 well beaten egg whites can be added to the flour while making dough. Beat 2 eggs white; add to the flour mixture along with salt and mix nicely to make the flour mixture look like bread crumbs. Add water in little proportions and knead to make the dough for parantha. Keep aside for one hour. Proceed as earlier for making the parantha.
  • Refined flour with out adding samolena or whole wheat flour can be taken for making parantha.

3 comments:

  1. Nice blog! Following u..... your posts are a very good read:) Keep rocking..
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  2. Thank you Chowringhee lane . It gives me great pleasure that you are following my blog.

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