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Lachha Paratha

Lachha Paratha
Prep Time
1 hour + 15 Mins
Cook Time

8 Mins

Sieve flour and salt together. Pound fennel with a pestle.
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  • A multi-layered bread, flavoured with fennel
  • Flour 480 gm/2 cups
  • Fennel (saunf) 10 gm/2 tsp
  • Clarified butter (ghee) 180 gm/ 3/4 cup
  • Clarified butter to shallow fry
  • Flour to dust
  • Milk 240 ml/1 cup
  • Salt to taste

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Cooking Directions

  1. Sieve flour and salt together.

  2. Pound fennel with a pestle.

  3. Make a well in the flour and poor in milk and 120 ml/ 1/2 cup water.

  4. Mix gradually and knead into a dough.

  5. Cover with moist cloth and keep aside for 10 minutes.

  6. Melt a third of the clarified butter (ghee) and add gradually to the dough, kneading constantly till a soft and smooth dough is obtained.

  7. Add pounded fennel and knead for 5 minutes.

  8. Divide and roll into 12 equal balls.

  9. Dust lightly and roll into 6 inch discs.

  10. Apply 5 gm/1 teaspoon ghee evenly over one side.

  11. Make a radial cut and fold disc into a narrow conical shape.

  12. Place flat side of the cone on palm and twist palms together in a round movement to compress dough into a thick flat blob (pedha).

  13. Dust with flour and roll out the blob again to an 8 inch diameter disc.

  14. Refrigerate for an hour on butter paper.

  15. Heat griddle and shallow fry both sides over low heat till golden.

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