Pudina Laccha Parantha
Ditch your rice or chapati for lunch today, instead try making these yummy Pudina Laccha Paranthas. Laccha Parantha is one of the most popular parantha in North India, and the reason in evident as soon as you set sight on it! This layered parantha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt in the mouth texture. Give it a go!!
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- Whole wheat flour - 2 cups
- Ghee - 2 Tbsp
- Carom Seeds (Azwain) - 1/4 Tsp
- Salt to taste
- Fresh mint leaves - 1/2 cup, chopped
- Dry mint leaves - 3 Tbsp
- Cumin Powder - 1 Tsp
- Ghee for cooking
- Combine the whole wheat flour, chopped fresh mint leaves, Carom seeds, 2 Tbsp ghee and salt. Mix well and knead into a soft dough using enough lukewarm water. Keep it aside for 10 minutes.
- In a small bowl mix dry mint leaves, cumin powder, salt and keep it aside.
- Role a portion of the dough into a 8" diameter circle using a little whole wheat flour for rolling.
- Spread 1 Tsp of ghee evenly over it. Sprinkle 1 Tsp of dry mint leaves mixture evenly over it and spread it lightly. Now sprinkle some whole wheat flour over it.
- Fold from one end to the other to make pleats like a fan, while gently pressing them in between.
- Roll it over again from one end to the other end to form Swiss roll and seal the open end tightly at the bottom in the center.
- Turn over the roll so that the sealed side faces upwards and again gently roll into a 6" diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tawa (griddle) and cook the parantha, using a little ghee till golden brown spots appear on both the sides.
- Remove on a plate and press it gently from the sides towards the center to make the layers more visible in the parantha.
- Repeat same steps to make 5 more parantha. Server immediately with butter, raita or any curry of your choice.
Hungry soul by Abha http://www.hungrysoulbyabha.com/