Lachhedar Paratha

What makes this dish special

Lachhedar Paratha is a delicious and versatile Indian flatbread that can be enjoyed as a main dish or a side. This recipe uses whole wheat flour, making it a healthier option compared to traditional parathas made with refined flour. The addition of garlic paste, coriander, green chilies, ajwain, salt, and red chili powder creates a flavorful and aromatic experience. The unique folding technique ensures that the paratha has multiple layers, resulting in a flaky and crispy texture. It can be enjoyed on its own, or paired with a cup of tea or coffee.

Recipe

Ingredients: * 1 cup whole wheat flour (kneaded with water to a soft consistency) * 1/4 tsp garlic paste * 1 tbsp chopped coriander * 1-2 chopped green chilies (optional) * 1 tsp ajwain (carom seeds) * Salt to taste * Red chili powder to taste * Ghee

Instructions:

1. Dust the dough with whole wheat flour and roll it into a thin roti. The thinner the roti, the more layers the paratha will have.
2. Spread 1 tsp of ghee evenly over the roti, ensuring it reaches the edges.
3. Sprinkle garlic paste, coriander, green chilies, ajwain, salt, and red chili powder over the ghee-coated roti.
4. Fold the roti into a fan shape, pressing gently as you fold.
5. Roll the fan into a spiral and press down lightly.
6. Dust with whole wheat flour and roll into a paratha with light hands.
7. Heat a tawa (griddle) over medium heat.
8. Place the paratha on the tawa and cook for 45 seconds to 1 minute on each side.
9. Add 2 tsp of ghee to the tawa and cook the paratha, pressing gently, until golden brown and crispy.
10. Serve hot.

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