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Showing posts with label Paratha and Roti. Show all posts
Showing posts with label Paratha and Roti. Show all posts

Lachha Paratha Recipe

layered paratha recipe with step by step photos and video


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
                       
                                                                                 
lachha paratha recipe


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...

If you have tried this Lachha Paratha Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

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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 

preparation-of-kneading-dough-for-paratha

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.

knead-the-soft-dough


Keep aside for about 15 minutes

keep-aside-for-resting-the-dough


Take the dough out of the bowl and knead the dough again with an oily hand for a minute

knead-the-dough-with-oily-hand

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


make-the-dough

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

roll-out-the-rotis

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

make-laccha-paratha

Gently start rolling the roti like a snail, press the end gently in the middle, cover, and keep in the fridge for 20 minutes.  

paratha-dough-keep-in-the-fridge

Preheat the Tava for 10 minutes

roll-out-paratha

Warm the pan on medium flame, add 1 tbsp ghee, and place the paratha. Cook for 1-2 minutes and flip.

cook-paratha-on-hot-skillet

Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required), cook for a further 2-3 minutes.

apply-ghee-on-paratha

Repeat the same process with all remaining dough balls

repeat-same-process-with-all-paratha


Lachha paratha is ready to serve with kebab, omelet

how to make lachha paratha



Matar Paratha Recipe

                                                                                     
matar paratha recipe with step by step photos and video



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. 

                                                         
green peas paratha


My Latest Matar Paratha Video:



I am also a big fan of Indian snacks and meals.like PAV BHAJI,VADA PAV,BAIGAN BHARTA,MATAR MASALA

GOBI VADA PAV 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.

                                          
how to make matar paratha

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! ๐Ÿ˜Š 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!

                                     

green peas 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.  

If you have tried this Matar Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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green peas paratha

How to make Matar Paratha?

Peel the green peas, chopped green chilies, and ginger.

                                 

preparation for matar paratha

Combine the flour, oil, and salt, mix, and start kneading the dough by adding water little by little to a medium-soft dough. 

                                       

green peas paratha

Cover and keep aside.

                                 

how to make matar paratha

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. 
                                           
matar paratha recipe

Once the aroma arises, add the onion and sautรฉ it with spices for 2 minutes or until the onion gets soft. 
                                          
green peas paratha recipe

Add frozen/fresh green peas and keep stirring on a low-medium flame.
                                                       
how to make matar paratha

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.

                                       

matar paratha recipe


Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.                                          

green peas paratha

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. 
                                   
matar ka paratha
                                                   

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 

 
                                 
peas paratha

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. 

                                       

matar paratha recipe

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)

                                                    

green peas paratha

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. 

                                              

green peas paratha
how to make matar paratha

Once golden, take it off the tawa and transfer it onto the serving plate

                    

green peas paratha

Serve hot matar paratha with MASALA CHAI or DOODH PATTI.      

                                               




Tawa Naan Recipe

tawa-naan-recipe-with-step-by-step-photos



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. 

                           
tawa-naan-recipe


Naan goes well with cholenihari, payehaleem, or any gravy-based dish so let's begin. 

                               

tawa-naan-recipe


If you have tried this Tawa Naan then don’t forget to rate the recipe. You can also follow me on social media

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preparation-of-tawa-naan


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: the dough should be naan soft but not stick to your fingers
Note: Naan comes out better if the dough is kneaded well


preparation-of-kneading-dough


Keep kneading the dough for about 15 minutes till gets the soft dough.


keep-kneading-dough-for-10-minute

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. 


let-the-rest-dough-around-3-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.


divide-the-dough-into-equal-portion


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 


heat-the-tawa

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. 

rolling-the-naan


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


cook-the-naan


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.


tweaking-the-naan

The Naan color is looking really good, The  Naan is ready, Now take it out and transfer it to the plate. 


naan-is-done

Naan is done, garnish with butter mixture.


garnish-the-naan-with-butter-and-coriander-leaves

Serve hot with currykebabnihari,paye, and halee.m


serve-hota-naan-with-kabab

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