Lachha Parantha Recipe

Lachha Parantha

Ingredients for Lachha Parantha Recipe:

Maida (Refined Flour) - 2 cups
Milk -  3 tbsp
Sugar - 1 tbsp
Baking Powder - 1/4th tsp
Soda Bi-carb - 1 tsp
Butter, as required
Salt, as required

Method for Lachha Parantha Recipe:

Sieve the refined flour and the salt in a mixing bowl. Warm the milk and add sugar to it, dissolve. Add Soda bi-carb and baking powder to this and leave it to ferment for 10 minutes.

Add this mixture to the sieved refined flour and mix well. With water knead lightly to make a soft dough. Divide into 4 equal portions. Roll out one portion into a flat disc. Place this on a well greased plate and stretch evenly from all sides. Brush the disc with melted butter and dist with flour.

Roll up the dough ensuring that there are several folds. Compress with your palm and set aside for 5 minutes. Later roll out lightly into a flat but thick parantha.

Cook on a fry pan with butter brushed on both sides. Cook as you do for paranthas and shallow fry from both sides until the parantha is golden brown.

Repeat the same with other paranthas.

Tip: Serve immediately with any gravy, vegetarian or non-vegetarian. Lachha Paranthas taste really good, but can be fatty. You can use Margarine in place of butter for that guilty free eating.