Malabar Lachcha Paratha
Lachcha Paratha is a layered flaky flatbread, having equal popularity in both North and South India. Â The key to making a good Malabar Lachcha Paratha lies in the kneading of the dough and frying.
This recipe focusses on preparing the rich paratha. Here refined flour and semolina (suji) has been used. Clarified butter has also been incorporated into the dough for making soft and crispy parathas, Vanaspati ghee (dalda) should be used instead of desi ghee. Using more ghee makes the texture of the parathas softer. Applying ghee on the dough between shaping and rolling keeps it soft and moist. Do not apply too much pressure while rolling out to get more visible paratha layers. The paratha is to be cooked in a hot frying pan, flipping onto the other side when one side becomes golden-brown in colour. The texture obtained in the end is very fascinating- the inner softer layers are concealed by the outer crispy and flaky layers. Malabar Lachcha Parathas taste yummy and is relished by everyone.
If you are looking for more malabar recipes do check Kozhi Pacha Vattichathu, Malabar Mutton Biryani, Malabar chicken Biryani.
How to make Malabar Lachcha Paratha
Ingredients |
|
| Refined Flour (maida) | 2cups |
| Â Semolina (suji) | 2 table spoons |
| Clarified butter (desi ghee) | 3 table spoons |
| Â Milk (doodh) | 3/4 cup |
| Salt (namak) | to taste |
| Â Baking powder | 1/4 tea spoon |
| Â Sugar (chini) | 1 tea spoon |
| Oil/ Vanaspati ghee | Â for frying |
Method
- 1. Sieve flour, semolina, salt and baking powder and mix it.
- 2. Add clarified butter and mix it properly.
- 3. Mix sugar with milk and gradually add this mixture to flour mixture and make soft dough.
- 4. Knead very well and coat the dough with little ghee and cover it with wet cloth for 15 minutes.
- 5. Knead again and keep again for 20 minutes.
- 6. Divide and roll into 6 equal balls.
- 7. Roll out thinly apply ghee on the surface and dust the little flour on top.
- 8. Roll up each dough round into a long rope, stretch the rope and shape into a jalebi.
- 9. Repeat the process with all other balls and make them jalebi shaped.
- 10. Thereafter, roll each ball again to the round shape.
- 11. Heat tawa or frying pan, cook paratha in low heat.
- 12. Once it is lightly cooked, apply clarified butter and cook it.
- 13. Once done turn the side and apply more clarified butter and cook till paratha becomes golden in color.
- 14. Serve this hot with gravy of your choice.
Tip
- 1. For crispy paratha, use Vanaspati ghee (dala) instead of oil or clarified butter.
- 2. Apply a good quantity of Vanaspati ghee for cooking paratha.
- Recipe Type : Kerala, Regional, Roti/ Indian breads, Snacks, Vegetarian
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