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.
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)
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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.
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