lachha paratha recipe | lachha parantha recipe

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Are you bored eating only chapatis and rotis? But don't want to eat maida? Want to eat restaurant style khana, yet homemade? Don't want to toil too long in the kitchen?

Here is the single solution for all these thoughts....
These crispy yet light, flaky and yummy and healthy lachha parathas can be easily made at home.

You may also check our tasty and delicious sabzis that go very well with the parathas :



And to go with it, I am sharing my own version of curry with fried baby corns and capsicum which is just yummilicious!
A warning though. This combination tastes so good, you better eat first or make extra so that you won't be staring at empty vessels!!

You may also try our tasty and delicious sabjis that go very well with Rotis, Parathas, Naans and Kulchas.

Bitter gourd fry

Mixed Vegetable Curry

VEGETABLE MAKHANWALA

ALU MATAR

NAVRATAN KORMA

Preparation Time : 10 minutes
Cooking Time : 10 minutes

Ingredients :

For dough

4 cups  wheat flour                 
2 cups maida                         
1 tablespoon groundnut oil
1 teaspoon sugar
1 teaspoon salt
2 tablespoon curds
1 cup milk to mix the dough - adjust to mix the dough well

Groundnut oil  in a cup for making the parathas.

Atta to sprinkle on the parathas.

             

Preparation :

• Mix all the above to prepare dough. Knead well and set aside for at least one hour.

• Make round balls with the dough.
• Press and roll into round rotis.
• Apply groundnut oil over the surface.
• Sprinkle the atta all over the rolled roti.
• Holding at both ends fold into pleats as shown in the picture.

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• Then roll it into circles.
• Repeat this for all the dough balls.
• Pressing lightly roll into paratha. The pleats formed should be visible as shown in the picture.
• Putting oil or ghee on both sides cook on a tava. It should be slightly roasted so that the flakes tasty crispy.
• After removing from the tava press sideways as shown in the picture.

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Layered Lachha Paratha is ready. Serve hot with fried baby corns and capsicum mixed veggies curry.

baby corn masala recipe | baby corn gravy | baby corn curry | baby corn mixed veg curry

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The fried baby corns and capsicum taste absolutely delicious in any north Indian dishes. So I have incorporated both these to make very very tasty and delicious sabji that goes very well with parthas, rotis naans and kulchas. I am sure you would also like this lip smacking curry. I have first hand experience. Believe me, you have to set aside something for yourself because no matter how much quantity you make, there will be shortage because it would be so delicious and not just with parathas, I had my family going on eating it as if it is the main course!  

Preparation Time 30 minutes

Cooking Time 45 minutes

Ingredients :

Baby corns  1 packet (12-15 numbers)
15        Beans
2-3       Carrot
2          Potatoes
2          Capsicum
3          Onions
4          Tomatoes
Coriander leaves
Curry leaves
Slit chillies 6
Garlic ginger paste 1 tablespoon

1 tablespoon red chilli powder (depends on your taste)
1 tablespoon garam masala powder
1 tablespoon coriander powder
1 tablespoon kasoori methi powder

3 tablespoon cashew nuts
1 tablespoon poppy seeds

You may also like our other delicious breakfast recipes here :

Instant Raagi Gundpongal / Paddu / Paniyaram

Rava Dosa

Sabudana Khichdi - Sabbakki Uppittu

Rava Pongal

PESARATTU

Preparation :

• Soak the cashews and poppy seeds into water for half an hour.
• Blanch the tomatoes and make tomato puree.

• How to blanch tomatoes :

• Take the tomatoes and with a knife cut the four sides only skin deep. It should just mark a plus sign on the tomatoes. Don't cut deep. You should just cut the skin so that it's easy to remove the skin when they are blanched.

• In a thick bottomed kadai boil tomatoes for five minutes and let them cool.
• Once the tomatoes are cool, remove the skin.
• Grind the tomatoes in the mixie jar to a fine puree.

• Cut all the vegetables into 2 inch long pieces.
• Cook to two whistles the cut beans, potatoes and carrots.
• Heat groundnut oil in a thick bottomed kadai.
• Deep fry the baby corns, capsicum and onion till golden brown and set aside.
• Now adjust the oil in the kadai to three tablespoon.
• Add garlic ginger paste and fry for two minutes.
• Now add the tomato puree and cook it till the oil separates.
• Now add coriander powder, garam masala powder, red chilli powder, curry leaves and cook for five minutes.
• Then add the cashew poppy seeds paste and adjust water and let it come to a boil.
• Now add all the cooked vegetables, salt and a pinch of sugar, mix well and let it simmer for a minute or two.
• Finally add the fried baby corn and capsicum pieces and let us simmer for a minute more.
• Garnish with coriander leaves, add a dollop of butter and serve hot with lachha parathas.
• This tastes awesome with rotis, chapatis and pooris.