Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tea with crispy laccha paratha. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Preparing Lachha Paratha (Laccha Paratha), a multi layered shallow fried north Indian flat bread, is an epitome of cooking art which tells us how one can make delicious and tempting food from common unassuming ingredients by just deploying a new technique in its preparation..them. also, laccha paratha is good for digestion compared to malabar paratha. because, the dough is paratha compared to lachha paratha. probably, because it is more flaky, crispy and fluffy finally, check my other collection of paratha recipes and collection of roti recipes. specifically, aloo. Lachha paratha is an easy paratha to make. I usually make the lachha parathas using this technique and one more technique.

Tea with crispy laccha paratha is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Tea with crispy laccha paratha is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have tea with crispy laccha paratha using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tea with crispy laccha paratha:

1. Make ready 1 1/2 Cup Maida
2. Take 1 Tsp Salt
3. Prepare 1 Tsp Sugar
4. Make ready 1 Tbsp Rava/Semolina
5. Get 7 Tbsp Ghee
6. Make ready 2 Tbsp Butter
7. Get Warm water

Here I have used mostly whole. Lachha paratha recipe with step by step photos, learn how to make crispy, flaky and layered lachedar paratha with this easy recipe! To make laccha paratha recipe, use good quality whole wheat flour. I use organic wheat flour with barn in my recipes and I especially like the rustic paraths from this flour. laccha paratha recipe is a popular Punjabi lachedar paratha.

Steps to make Tea with crispy laccha paratha:

1. Instructions Add salt, sugar, and Rava to maida flour; mix the dough with warm water. Dough consistency should be Roti/Chapati dough consistency. Rest the dough for 15 to 20 minutes.
2. Knead the dough again, make dumplings of equal size, it makes about 4 parotta.Rest the dough again for 15 mins.
3. Combine Ghee and butter in a bowl and melt together in a microwave or on a stove. Roll the dough as thin as possible, don't worry about it's shape. Apply Ghee and butter mixture thoroughly on top of rolled parotta. Once it's rolled, make thin slices of the rolled parotta using pizza cutter or knife. Gather all the slices of parotta and roll them in your finger to make it a dumping again.Rest the slices of parotta dumplings again for 5 to 10 minutes.
4. Grease a plate with Ghee and butter mixture, take dumping of sliced parotta pat them gently and give a round shape.
5. Heat the Tawa, add 2 tsp of ghee once it's hot, place the parotta on tawa cook in medium heat till it gets the brown spot on both the sides. Add ghee on both sides while it is getting cooked. Once the parotta's are cooked, smash them in your hands to separate the layers.
6. Enjoy this soft, crispy and multi-layered parotta with choice of your thing.
7. Notes While dough is resting, cover them with a cling film or damped cloth so that dough doesn't get dry.

Many people even make use of milk to knead the lachha parantha. Lachha paratha is a popular North Indian flat-bread. This recipe makes the best laccha paratha which is crispy, flakey yet soft in texture. The word 'Laccha' literally means layers in Hindi. Thus, the name laccha paratha is the exact translation of the phrase 'layered flat-bread'.

So that is going to wrap it up with this exceptional food tea with crispy laccha paratha recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!