Chilli Flakes Lachha Parantha (Indian Layered Flatbread)

I am a spicy Indian food lover so I made a twist in regular Lachha Parantha (Indian Layered Flatbread). Here I used red chilli flakes to make it spicy. There are many ways of preparing Lachha Parantha in India. However, i have showed, simple way of creating perfect layers in the parantha.

Supplies:

Whole Wheat Flour – 2 cups

Red Chilli Flakes – ¼ cup (soaked in ¼ cup of water for 30 minutes)

Salt – to taste

Oil – 1-1/2 tablespoon

Ghee (clarified butter) – as required

Fresh Coriander Leaves – a handful (chopped)

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Making Dough

In a wide bowl, add whole wheat flour, salt and oil. Mix well. Now add little water gradually to form a dough. Cover the dough and keep it aside for 20 to 30 minutes.

Step 2: Drain Water From the Red Chilli Flakes

Drain the excess water from the red chilli flakes (if any)

Step 3: Rolling Dough Ball Into a Circle

Now take a ping-pong size ball lump of dough. Now roll it into a big circle with the help of a rolling pin. Now spread ghee (clarified butter) properly on the entire surface of the rolled dough.

Step 4: Spreading Chilli Flakes and Coriander Leaves

Now spread red chilli flakes and chopped coriander leaves on the top of the rolled dough. Sprinkle a little whole

wheat flour evenly over it and spread it lightly.

Step 5: Making Pleats

Fold from one end to the other to make pleats like a fan, while gently pressing them in between.

Step 6: Forming Like a Swiss Roll

Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.

Step 7: Roll It Into the Circle

Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a circle using a little whole wheat flour for rolling.

Step 8: Cooking the Parantha

Heat a non-sticky pan and cook the parantha, using 1 teaspoon of ghee (clarified butter), till golden brown spots appear on both the sides.

Step 9: Serving

Cut the parantha into four with the knife. Place it on the serving plate and serve with any sabzi (vegetable or curry) and yogurt.

Spicy Challenge

Participated in the
Spicy Challenge

Be the First to Share

    Recommendations

    • Kitchen Skills Challenge

      Kitchen Skills Challenge
    • Teacher Contest

      Teacher Contest
    • Skateboard Contest

      Skateboard Contest

    6 Discussions