Laccha Paratha

How to make Laccha Paratha

Ingredients:

Maida 1 cup
Ajwain- less than 1/4 tea spoon full
Salt- 1/4 tea spoon full or according to the taste
Ghee - 2 to 3 table spoon full

Method :

1. We will knead the flour to prepare kerala parantha.
2. Add salt in the flour,
3. The ajwain gives the nice aroma when crushed and added in the flour.
4. Add 2 teaspoon full of ghee in it.
   
5. Mix all the ingredients.
6. Knead the flour till it become soft.
7. Press the dough till it becomes smooth.
8. Only 1/3 cup of water is required to knead this much of dough.
9. Knead the flour to turn it soft.
10. The dough is now ready.
11. Cover the dough and leave it for 20 mnts for fermentation.
12. After 20 mnts, Take a small amount of dry  maida to roll out the dough,
13. Divide the dough into three equal parts.
14. Make a ball of each part.
15. Rol in the dry maida.
16. Roll out the ball into a circle of diameter 12-14 inches.
17. We have rolled out a thin parantha .
18. Spread a tea spoon full of ghee on it.
19. Fold the parantha round and round.
20. Make a coil of it by rolling it spirally.
21. Bring its edge on the upper side and fix it there.
22. The ball is now ready and now roll out the prepared ball.
23. Take a small amount of ghee in the tawa.
24. Spread the ghee all across the tawa.
25. Put the parantha on tawa.
26. When the color of upper layer changes , it mean that we turn other side of parantha .
27. The different layer of parantha have started coming out.
28. It is also getting heated from the other side.
29. Apply ghee on the first surface.
30. Turn the side of parantha and apply ghee on the other sode also.
31. Heat the parantha on mid-flame from both sides.
32. Tikk it turns light brown and crispy.
33. All its are becoming crispy now .
34. Take out the parantha from the tawa .
35. Crispy parantha is now ready.

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