Laccha Paratha
Hi All,
Parotta is the name which makes us drolling all the times. There are many versions in making parotta and in any method a little effort and practice is needed to make it perfectly.
I make parotta in only this one method and it comes out perfectly. I tried for a couple of times to make the flakes so perfectly. With maida the flavour will be very unique and different but when it comes in wheat the texture and taste is entirely different. But considering the health we can replace maida with wheat and still it tastes awesome .
Try to reduce oil as much as possible , still you need one or two tblsp oil when it comes for parotta.
A few tricks and tips that helps you to bring our your parotta perfectly.
Here is the easy recipe for Laccha parotta,
COOKING TIME : 3 HOURS (MIN)
SERVING : 3 MEMBERS
INGREDIENTS :
Wheat flour – 3 cups ( You can replace with 50-50 wheat , Maida mixture).
Oil – 3 tblsp.
Sugar – 1 tsp
Salt – 1 tsp.
METHOD :
1) In a very wide bowl add flour, salt, sugar and 2 tblsp oil and mix well.
2) Add
water little by little and knead to form very soft dough.
3) Don’t
knead to very dry and stiff dough, the
dough must be one stage away from sticky dough.
4) Punch , stretch and knead for around 10 mins to form such soft , bouncy dough (as in picture).
5) Spread little oil on top and cover and let the dough rest for 4 hours atleast.
6) After resting ,make balls out of it and again spread oil and keep it for 30 mins resting.
7) Take each ball make it into medium sized rotis and place in a plate, spread little oil.
8) Same way make medium sized rotis with balance balls and stack it over greased roti and spread little oil ( this helps to spread the parottas easily and evenly)
9) Once done, remove each roti and spread it using hands in greased wide workplace, a little tear here and there is fine).
10) The spread must be very thin that you can see the other side little glass.
11) Now fold it like saree pleats and roll it or cut it into stripes and roll it together.
12) Let it rest for 10-15 mins.
13) Finally in greased base, spread the parottas with hand to medium sized parottas.
14) Heat tawa well, place each parotta and boil till it changes to colour.
15) Flip it to other side and dizzle some oil and cook till brown.
16) Flip again to other side and cook till brown spots.
17) Remove and store in hot box.
18) Once 3 or 4 parottas are done , stack them together and compress between your palms to turn flaky.
19) Store them and enjoy with salna.
NOTES :
1) Resting at each stage helps in soft, pluffy parottas and also helps in reducing usage of oil.
2) Don’t try to skip any step.
3) Roast parotta in medium flame.
4) Try it and if you face any issues , pls ping me I will help you.
5) During step 13 , flatten the parottas upside down so that the pleats will not be disturbed.
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