Saturday, June 26, 2010

Laccha Paratha

Whenever we got to a restaurant to eat, I would always want to try laccha paratha. Tried a couple of time but in vain. This time after lot of practise got it right this time....hope you can try it and get it the same way!


Plain Flour - 2 cups ( If you use maida instead of flour you will get malabar parathas by using the same method )
Salt - To taste
Curd - 1/2 cup
Milk - 1/4 cup
oil - 5 tbsp


Sieve the flour & make a well to add in the rest of the ingredients like milk & curd. Add in the salt & knead to a soft dough with salt. Do not overwork the dough as it would be become hard. knead it until soft & little bit sticky. Add in the olive oil to the kneaded dough & mix well until soft. Cover it with a wet cloth & allow it to rest so that the curd, milk & salt mix it to make a yeast mix & raises the dough a little bit. The raising gives a clean texture to the dough & gives a soft result. After resting divide the dough into small balls & allow it to rest for another 10 min under a wet towel. In a floury base start to flatten the ball & start to knead it with more oil to a certain level & start to make laccha. Roll the ball as you would do for making rotis and do not worry even if it tears. Once done just make pleets out of the roti and keeping one end in the centre start twisting around it. This will give you the laccha which will look just like unfinished cinamon buns. Leave it to rest in the laccha form & flatten it again & finish it in a hot tawa. Once cooked properly beat it from the sides to get it flaky & serve hot with any kinda curry or gravy.


  1. 卡爾.桑得柏:「除非先有夢,否則一切皆不成。」共勉!............................................................