If you have leftover potato Masala that you make for Masala Dosa then don’t worry make this easy peasy instant Batata . Base: 1.5–2 cups Leftover potato masala Batter: 1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch: Add 1–2 tbsp rice flour to the batter for a crunchy texture Prep the Masala: If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape: Grease your hands with a little oil and roll the mixture into lemon sized balls or slightly flattened patties. Mix the Batter: Combine the batter ingredients, adding water gradually until it reaches a thick, smooth flowing consistency that can coat a spoon. Fry: Heat 2 inches of oil in a pot. Dip each ball into the batter to coat all sides , then carefully slide it into the hot oil. Finish: Deep fry on...
Lachcha Paratha or layered Indian bread is a popular paratha variety from North India, made with whole wheat flour. It basically is a crispy paratha with several layers.
When I often get bored of making the regular rotis or parathas, I make these multi-layered parathas accompanied with a thick gravy dish.Some recipes call for Maida...But since I always opt for healthy alternatives...I make this with whole wheat flour. The main trick is in the making of the paratha which is crucial to get perfect layered parathas.
If you go to North India...you will find people having these delicious parathas for their breakfast with butter and a thick gravy. So aromatic that you can't resist eating them.
It can actually be termed as an art of making these parathas since it involves some beautiful rolling, pleating, and folding to form a ring and then rolling again which can be gradually perfected with practice. I love to pair it with Dal Makhani, Veg Makhanwala, and other such gravies.
So let's dig in the recipe:
INGREDIENTS:
Whole wheat flour 2 cups
Salt a pinch
Oil 2 tbsp
Water for kneading
Ghee for layering
INSTRUCTION:
1. In a big bowl, add flour, salt, oil and mix till it turns crumbly. Now add required water and start kneading the dough. The dough must not be too stiff. Pour few drops of oil on top and keep it covered for 10 to 15 minutes.
2. Divide the dough into equal portions and make round balls. Take one ball of the dough on a flat surface and knead well till it is soft.
3. Now roll the dough very flat as much as you can.
4. Smear some ghee and dust some flour all over it evenly. Begin folding from one corner by pleating it like how we pleat a paper fan.
5. Continue until the end.
6. Roll it towards the center in a tight circle.
7. Now join the edges.
8. Dust some flour on a plain surface and start rolling again gently. You can see the layers that will become more visible when it is cooked.
9. Heat a Tava, and place the paratha on the hot Tawa.
10. Flip the paratha when it is cooked on one side. Add some ghee and let the other side cook.
11. Flip again and see that the paratha is browned evenly. Continue the same steps with all other dough balls.
12. Serve hot with your favorite gravy /side dish and pickle. Add butter for extra deliciousness!!
I hope you will love making and eating these yummy parathas. Do comment me your feedback in the comments section below. Tag me @archanasvegfoodchronicles in your Instagram post if you try this recipe.
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