Paneer laccha paratha video

Paneer laccha paratha video

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Paneer laccha paratha video. lachha paratha is quite popular in North India and you can find them in most restaurants. The layers of the lachha paratha is achieved by rolling the atta dough into a thin roti. Adding ghee on the rolled paratha and then pleating it like an accordion and bringing the layers back into a ball and finally rolling them.




Recipe Description for Paneer Laccha Paratha

Preparation Time: 
Cooking Time: 
Makes 6 parathas.
Show me for parathas.


Ingredients


To Be Mixed Into A Stuffing
1 1/2 cups crumbled paneer (cottage cheese)
1/2 cup finely chopped onions
1 tsp garlic (lehsun) paste
1 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1 tsp dry red chilli flakes (paprika)
1 tsp chaat masala
1/4 tsp garam masala
2 tbsp finely chopped coriander (dhania)
salt to taste

For The Dough
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

To Be Mixed Into A Paste
2 tbsp ghee
1 tbsp whole wheat flour (gehun ka atta)

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
6 tsp ghee for cooking

Method

For laccha paneer paratha

  1. To make {span class="bold1"}laccha paneer paratha recipe{/span}, combine plain flour, wheat flour, oil and salt in a deep bowl and knead into a soft dough using 1 cup water.
  2. Divide the dough into 6 equal portions.
  3. Roll out each portion into a 225 mm. (9 inch) diameter circle using a little whole wheat flour for rolling.
  4. Apply a little prepared ghee-flour paste evenly over the roti using a brush.
  5. Put one portion of the paneer stuffing and spread it evenly over the rolled roti.
  6. Fold the roti inwards and cut it vertically from the center. Join both the strips layers facing side upwards, now make a swiss roll and seal the edge.
  7. Roll it again into a 150 mm. (6 inch) diameter thick paratha using wheat flour for rolling.
  8. Heat a non stick tava and place the rolled paratha over it. Cook on a medium flame on both the sides using ½ tsp ghee for cooking each paratha.
  9. Repeat steps 3 and 8 to make 5 more parathas.
  10. Serve the {span class="bold1"}laccha paneer paratha{/span} hot.
See step by step images of Paneer Laccha Paratha recipe
RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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