Lachha Paratha (with egg)
Tasty parathas, made of wholewheat, curd, milk and egg. Goes well with any spicy veg or non veg curries or paneer curry..
Here's the recipe of lachha paratha (without egg)
Makes: 6 lachha parathas
350 g whole wheat flour ( gehun ka atta ) Please measure in Indian standard measuring cup of 200 ml / 8 oz)
1/2 teaspoon salt
1 teaspoon sugar
1 egg, beat well
1 tablespoon curd
75 ml – 100 ml milk for kneading
Extra ¼ cup dry wholewheat flour
7 -9 teaspoon ghee / oil for topping
In a wide bowl, mix wholewheat flour with salt, sugar, curd and beaten egg and knead into soft and pliable dough with milk. First start with 75 ml milk (already added beaten egg and curd) and later adjust with extra 1 – 3 tablespoon milk (if required) and make a soft dough.
Cover and keep in an air tight container for 4 - 5 hours (or minimum 2 hours) or overnight in a refrigerator.
Remove from refrigerator and allow to get normal temperature.
Divide the dough into 6 equal parts.
Use a little flour to roll each portion into circles of approximately ( 8 - inch ) diameter ( slightly bigger than normal chapati ).
Dust off any excess dry flour. Apply little oil / ghee on top of the rolled roti.
Gathered the roti into concertina folds, as you would in the making of a paper fan. See the photo above.
Roll the gathered roti into a circle to resemble a scroll ( like Swiss roll ). See the photo above.
Apply little oil on top and keep in an airtight container for one hour.
Use a little flour to roll each portion into circle of 6 - inch.
Heat a flat frying pan or griddle. Reduce heat to medium and cook lachha parathas till golden brown on both the sides / you can see the layers clearly ( approximate cooking time 8 minutes for each paratha ). Apply oil / ghee during frying.
Once cooked, stack all the porottas together and bang the stack slightly with both hands on either side. The flakiness will be more clear. Serve with Chicken curry / Vegetable Korma or any North Indian gravy dishes…