Lachha paratha | layered paratha|| How to make layered paratha with step-by-step photos and Video
Lachha Paratha is a unique flatbread that can be made of both wheat flour and all-purpose flour. It is crispy and flaky, with layers visible from the outside. Lachha Paratha looks more like a ‘pinwheel cookie’. Once you start eating it, it will melt in your mouth, and you will feel that the layers are coming off one by one.
Most importantly, traditionally, it is fried only with ghee. But these days, any
kind of cooking oil is used. Sometimes oil is mixed with a small amount of ghee. It's very tasty, besides being crispy. Paratha is generally prepared from wheat and all-purpose flour mixed together
My Latest Lachha Paratha Video Recipe:
It can only be made from maida(all-purpose flour). The main ingredients are added sugar, salt, egg, butter, and milk powder. It serves as breakfast, and as well as can also be given to the kids' lunch boxes
Here is the recipe for Lachha Paratha or Crispy Flaky Layered Pakistani Flatbread. Let the go-ahead know how to make this layered paratha...
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Take a big bowl, sieve the flour together, mix it, and make a small pit in the center of the flour. Now add salt, sugar, egg, and milk powder
Mix them well until they turn into a crumbly texture Add water gradually and start kneading a soft dough. The dough seems to be sticky,
Knead it with some ghee/butter, make a ball, and put it back into a bowl.
Keep aside for about 15 minutes
Take the dough out of the bowl and knead the dough again with an oily hand for a minute
Take some extra flour on the plate for dusting and roughly divided the dough into equal parts(ball size depends on how thick you want to make the Rotis
Take one ball of dough and roll it out with the help of a rolling pin approximately 5 to 6 inches in a round shape, apply butter/ghee over the roti with the brush, and sprinkle some flour dust
Here starts the tricky part: fold the roti like a fan till you reach the end, hold it from the two opposite ends,
And tap the dough on the counter to stretch the roti. Further, to understand, follow the figure below
Gently start rolling the roti like a snail, press the end gently in the middle, cover, and keep in the fridge for 20 minutes.
Preheat the Tava for 10 minutes
Warm the pan on medium flame, add 1 tbsp ghee, and place the paratha. Cook for 1-2 minutes and flip.
Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required), cook for a further 2-3 minutes.
Repeat the same process with all remaining dough balls
Lachha paratha is ready to serve with kebab,omelet
Matar Paratha Recipe || Green Peas Paratha || How to Make Matar Paratha with step-by-step photos and video
Matar Paratha, also known as Green Peas Paratha, is a crispy, delicious flatbread stuffed with spiced mashed green peas. This matar paratha can be the best choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.
Green Peas Paratha mainly belongs to Indian cuisine, while in Pakistan, I haven’t seen this stuffed paratha at home. However, a variety of foods are adopted from neighboring countries, especially China, India than from other countries in Asia.
GOBI VADAPAV KEEMA, whatever names above are mentioned have been posted on my blog already, whereas some remain to cook like dosa masala, idli, Etc
For now, I am preparing posts on green pea paratha. There are many variations of making matar paratha. Here I am sharing a simple family recipe. This is the simplest version of matar ka paratha made with a few basic spices.
A pile of spices can’t give you the surety of making delicious food, while simple and fewer ingredients make your food delicious and light. More spices, oil, and ghee mean acidity, gastric problems, and heaviness.
Recipe Notes:
Using fresh peas in a green peas paratha enhances the taste and flavor of the recipe more than frozen peas. You might wonder why I'm discussing frozen peas while recommending fresh ones. The truth is, the peas I used in my recipe were purchased just two days ago during my trip to the market. After buying them, I peeled them, so you could say they are fresh enough! 😊 If you only have frozen peas available, feel free to use those.
This stuffed paratha is delicious, and I'm confident that everyone will love it. I used all-purpose flour to make the matar paratha extra crispy and tasty, but if you prefer or have digestive concerns, you can opt for whole wheat flour instead.
I recommend using ghee for making the matar paratha, as it adds incredible flavor. However, I used olive oil this time because I'm on a diet. If you don't have any health restrictions, definitely consider using ghee for an even more delicious paratha!
To Make Puffy green peas paratha, knead the dough medium soft and firm. If you knead the dough too soft, the matar paratha will tear, and the matar stuffing will come out. And if you knead the dough too hard, it will be hard to roll out and will make hard paratha.
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How to make Matar Paratha?
Peel the green peas, chopped green chilies, and ginger.
Combine the flour, oil, and salt, mix, and start kneading the dough by adding water little by little to a medium-soft dough.
Cover and keep aside.
Take a pan, add 1 tbsp olive oil, and heat it. Put cumin seeds and let them crackle for a minute, then add chopped ginger and green chilies. Sautee it for a minute.
Once the aroma arises, add the onion and sauté it with spices for 2 minutes or until the onion gets soft.
Add frozen/fresh green peas and keep stirring on a low-medium flame.
Then add salt and red chili powder, then mix them well. Cover it and allow to cook in steam (don’t add water)
Remove the cover and add lemon juice, then mix well and cover it. Give it another 2-3 minutes, more now that the stuffing is ready. Leave it aside for a bit to cool down.
Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.
Knead the dough again for a minute and divide the dough into equal portions. Flatten each portion between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it.
Gather it for all sides and seal it firmly in the center. Gently press the stuffed dough ball and keep it aside. Work on all dough portions as before
Dust over the rolling board or working surface, then carefully begin to roll around 5-6 inches in a round shape. Rolled paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy.
Preheat the tawa/griddle on high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame once bubbles form on the roti. Flip it and drizzle the oil/ghee over the paratha (butter also can be used)
Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown in color and puffy.
Once golden, take it off the tawa and transfer it onto the serving plate
Tawa Naan | Plain Naan || How to Make Tawa Naan with step-by-step photos....
Tawa Naan is the most popular bread in Pakistan, Traditionally naan is cooked in a tandoor (hot clay oven) But I find at home tawa naan is much easier to make, Tawa naan turns out soft and tastes great hassle-free with no tandoor or no stove is needed.
Tawa naan is quite easy and simple, just like chapati but a little tricky part will be applied to make this naan, we are not cooking naan in the oven nor using any yeast in it.
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In a bowl add flour, baking
soda, sugar, yogurt, and salt mix them well then add oil, further mix to combine
Start
kneading the dough by adding little by little water
Note: thedough should
be naan soft but not stick to your fingers
Note: Naan comes
out better if the dough is kneaded well
Keep kneading the dough for about 15 minutes till gets the soft dough.
It's looking soft and smooth, now transfer it to another bowl, apply some oil all over the dough, wrap the dough with a cling keep it in a warm place, and let it rest for 3-4 hours.
After 4 hours knead a little bit more for 2 minutes, divide the equal balls of the dough, apply some oil to the fingers, and make the smooth balls each.
Now
heat the tawa on a medium flame.
Note: don’t
use the nonstick skillet(Tawa) iron skillet works best, sprinkle some water on a medium-hot skillet
Flatten a ball between your palm, coat the ball with flour dust, sprinkle some flour over the surface/rolling board, and Start rolling the naan about a 7-inch diameter. Note, that you can roll it around or make it an oval shape, The naan shouldn’t be very thin, use some simple water over the naan with your fingers.
Now put naan on Tawa, and make sure the wet part goes in the bottom, let it cook for a minute over medium heat, naan should be dry from the surface before the tur.n
As you see flour is getting dry now
here it comes, flips the Tawa and just go around for 1 minute, should not be very
high heat.
Otherwise, it will cook very fast and
may burn, so just keep tweaking, Naan is getting done almost.
The Naan color is looking really good, The Naan is ready, Now take it out and transfer it to the plate.
