We have been savoring the taste of parathas since childhood. However, eating hot parathas with gravy rich curry, curd or pickle never gets boring. The taste of this chapati is amazing and the variety with which it is made, the craze of this food remains intact. One such saliva-worthy item is Lachha Paratha. However, Chef Kunal Kapoor has shared the recipe of a special Masala Lachha Paratha which can be prepared with ingredients available at home. In the caption, he said, “This is a spicy version of Lachha Paratha with lots of spices. After preparing and cooking the paratha, the spices can be seen on every layer.”
Kunal also shared a final tip to keep in mind while making this. While making Lachha Paratha, make sure you keep the dough in the fridge for some time so that it gives better yield.
(Also read: Try Chef Kunal Kapoor’s Soya Chilli Manchurian Recipe for your own taste,
Component:
Masala for Lachha Paratha Dough
1) Atta (Wheat Flour) – 1 cup
2) Maida – 1 cup
3) Salt – tsp
4) Ajwain (Carom) – tsp
5) Kasuri methi (fenugreek) – 1 tsp
water as required
For the Seasoning Filling:
1) Urad dal (skinless) – cup
2) Saunf (Saunf) – 1 tbsp
3) Asafoetida (Asafoetida) – tsp
4) Haldi (Turmeric) – tsp
5) Red chili (chili powder) – 2 tsp
6) Black salt (black salt) – 1 tsp
7) Namak (salt) – tsp
8) Coriander Powder (Dhaniya) – 1 tbsp
9) Garam Masala – tsp
10) Amchur Powder (Dry Amchur Powder) – 1½ tbsp
Here is how you can make Masala Lachha Paratha:
1) First of all make a dough. If you want, you can use half flour and half all purpose flour. Add salt and a little carom seeds, kasoori fenugreek and knead it. Knead a firm dough for proper Lachha Paratha. Keep it aside.
2) Get ready to prepare the masala. For that, take urad dal and fry it lightly on low flame. After some time it turns light brown. Let it cool down for some time. After this put it in a blender along with fennel and a little hing. Grind all well. Grind it into a fine powder.
3) You can add red chili powder, black salt and some coriander powder to the spices. Add some garam masala and amchur too. Mix all these very well. Chef Kunal Kapoor told that this spice stays good for at least two months until it gets moisture.
4) Now, take the dough. You will see that gluten has been activated in it. Knead it quickly. Now make dough balls.
5) Take a ball and roll it. Pour some melted butter over it and sprinkle a good amount of spices on the whole roti. If you like it spicy then add chopped green chilies. Add little dry flour and follow the typical lachha paratha process. Begin folding the ball by making pleats and roll out the pleated ball again.
6) Repeat the process and again put the balls in the fridge. Finally roll the balls like parathas. Cook it on a tawa with some oil and enjoy.
Take a look:
(Also read: Celebrity chef Kunal Kapoor shares the trick to making restaurant-style curry,
You can have these Lachha Parathas with your hot cuppa in the morning or can also have some curries and pickles for lunch. To enjoy