Ajwain and mint Laccha Paratha
Rich, flaky, soft Laccha paratha can jazz up any meal .This whole wheat layered flatbread goes well with any Indian curry. Here’s an easy method to make the laccha paratha at home. Additive free, pure Sarda Farms ghee helps the layers to separate as well as adds flavour and richness to the paratha. Adding wholesome Sarda Farms dahi to the dough helps to make them soft. You can use any herbs/spices of choice instead of ajwain and mint
- 2 cups whole wheat flour
- 2 tablespoons Sarda Farms dahi
- 5-6 tablespoons Sarda Farms ghee (or as required)
- 2-3 teaspoons ajwain (carom seeds)
- Few mint leaves, chopped
- Salt to taste
Add wheat flour, salt, ajwain, dahi, mint leaves to a bowl.
Heat 1 tablespoon ghee and add to the flour.
Add water and mix.
Knead to make a soft pliable dough.
Keep it covered for 20-30 minutes.
Make about 8-9 balls from the dough.
Dust the working surface lightly with flour and roll out one ball into a thin circle.
Brush the surface with ghee.
Starting at one end fold the circle making pleats like you would do for a paper fan.
Carefully coil the pleated rope to make a circular disc.
Press lightly to flatten it.
Roll it out to make a thick paratha.
Heat a non-stick pan on low flame and place the paratha on it.
Drizzle ghee over the paratha and cook on both sides till brown spots appear.
Repeat these steps for the rest of the dough.