Lachha Paratha Using Pappula Podi | Unique Style | Ek sath 2 paratha

Lachha Paratha Using Pappula Podi | Unique Style | Ek sath 2 paratha 

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Laccha Paratha is a popular Indian layered flatbread made with wheat flour. The layers give it a crispy texture and make it a perfect accompaniment to curries. 

Here’s a simple recipe to make it at home:

Ingredients: 

  • 2 cups whole wheat flour (atta) 
  • Pappula Podi 
  • Chopped coriander and spinach leaves 
  • 1/2 teaspoon salt 
  • 3/4 cup water (or as needed) 
  • 2 tablespoons oil or ghee (for the dough) 
  • 4 tablespoons ghee or melted butter (for layering) 
  • Extra flour for rolling 
Instructions:

1. Make the Dough:
  • In a large bowl, mix the flour and salt. 
  • Add water and knead into a soft, smooth dough. 
  • Add oil or ghee and knead again for 2-3 minutes. 
  • Cover and let it rest for 30 minutes. 
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2. Roll Out and Create Layers:
  • Divide the dough into equal-sized balls.
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  • Roll out two balls (for ek sath 2 paratha) into a thin circle using a rolling pin. 
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  • Brush the surface with melted ghee or butter and sprinkle Pappula Podi, chopped coriander and spinach leaves.
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  • Start fold the dough and repeat same process (Brush the surface with melted ghee or butter and sprinkle Pappula Podi and coriander leaves)
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  • Rolled the dough and cut into two portions (2 spiral dough) for two parathas.
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3. Cook the Paratha:
  • Heat a skillet or tawa over medium heat. 
  • Roll out the one spiral dough gently into a 6-8 inch circle. 
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  • Place it on the hot skillet and cook until bubbles appear. Flip and brush with ghee or oil. 
  • Flip again and cook until golden brown and crispy on both sides.
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  • Repeat same process for 2nd spiral dough.
  • Two Lachha Parathas are ready 

Watch how to make Lachha Paratha Using Pappula Podi | Unique Style | Ek sath 2 paratha:


4. Serve:
  • Serve hot with curry, raita, or pickle. 
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Tips:
  • For extra crispiness, cook the paratha on medium-high heat and apply more ghee. 
Enjoy this flaky and delicious bread!



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