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.

All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.

Moong Dal Puri

How To Make Moong Dal Puri

Ingredients :

1/2 Cup spllit skinless green gram (Dhuli moong dal), soaked
1 12 Cups Whole Wheat Flour (Atta)
1 Teaspoon Ginger Paste
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Garam Masala Powder
Salt to taste
Oil for deep frying

Method :

1) Drai and coarsely grind the moong Dal.

2) Heat two tablespoon oil in a non stick pan. Add ginger paste and saute for half a minute on medium heat. Add chilli powder,coriander powder,cumin powder and garam masala powder and saute for half a minute.

3) Add salt and ground moong dal and saute for three to four minutes. Set aside to cool.

4) Take whole wheat flour ihn a deep bowl. Add salt and sufficent water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes. 

5) Divide both the dough and the stuffing into eight portions each. Take one porrtion of dough in your plam, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a purl of three inch diameter. Simillarly make the rest of the puris.

6) Heat sufficient oil in a Kadai and deep fry the puris, one by one,  till lightly browned. Drain on absorbent paper. Serve hot.



All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.