Multi Layered Paratha


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I used lachcha paratha recipe and technique  for this one but with all-purpose flour as hubby do not like whole wheat flour. I usually make the paratha  thin. If u make them more thick more layers will be visible. But then u have to cook the paratha really well to get inside cooked.

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    Ingredients 

  • Flour           2 cups
  • Oil / ghee     2 tsp
  • Salt    as required
  • Water as required for kneading
  • Oil / Ghee  for applying on dough and for roasting

In a Wide mixing  ball add flour,salt give a quick mix. then add oil give a mix and add water little by little , knead to form a smooth dough. it should not be too loose and sticky. cover the dough and keep aside for 30 mints.

now take a medium size ball and roll it as thin as possible. now apply oil on paratha and sprinkle some flour on it.

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From one end start to fold and pleat as shown in the pic below. keep on pleating till the other edge. roll the pleated dough in to a tight circle and gently take the outer edge and press it inwards to seal it.

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Press it slightly to flatten it  and dust with some flour and roll the paratha to a thickness u like.now heat the tawa, place the paratha  on hot tawa.turn the paratha when one side is partly cooked. apply oil on it.now turn and apply oil on other side also. flip the paratha for couple of times until evenly cooked.

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Serve paratha hot with any gravy of your choice.

Notes

If u make more pleats then you will get many layers.

parathas will be crispy on the outside and soft inside.

after paratha cooked gently pat the the sides of the paratha so the layers start to separate and showing outside. but only gently else it will start to tear.

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9 thoughts on “Multi Layered Paratha

  1. I love whole wheat, but my husband was never fond of whole wheat flour either. I started sneaking in white whole wheat flour in my recipes, just replacing about 1/3 of the all-purpose flour. The dough is a little stiffer, but he won’t be able to tell the difference otherwise.

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