For the third week of Blogging Marathon this month, I selected the theme one state three dishes. We can feature any state from any country around the world. I chose to do our Indian state Punjab. Before finalising the state, I was so confused between Gujrat and Punjab. My friend Rashmi wanted to know the recipe for Palak Paneer and when I searched I found that I haven’t blogged about it. At that time I decided on the theme and finalised on Punjab. So for the three days, you will see three special dishes from Punjab.
For the first day, it is a delicious paratha. This paratha has so many flaky layers which are so crisp and the inside of the paratha is so soft. By using oil and pleating the dough, we get the layers. Lacha means layers and this paratha is so much identical to our Parotta. But it is quite easier and healthier than parotta as wheat flour is used to make these parathas. I served it along with rich Palak Paneer and we had a wonderful meal that day. The combination is so filling that you need to skip a meal in between. This paratha does’t even need a side dish as it is spicy on its own and a little bit of curd will be enough if you want to keep things simple. I used my chapathis dough recipe to make these parathas. I have written about folding techiniques for parathas a long time back. You can use any of the technique I have shown.
Wheat Flour – 2 cups
Ajwain Seeds – 1 tsp
Oil- 2 tbs
Salt – to taste
For The Layering:
Red Chilly Powder
Chaat Masala Powder
In a bowl mix together wheat flour, salt, ajwain and oil.
Add enough water to make a soft dough.
Cover and set aside for 30 minutes.
Knead again until soft smooth and elastic.
Divide the dough into equal portions and roll each into a ball.
Dust with flour and roll out the ball into a thin disc.
Apply oil evenly on the disc and sprinkle red chilly powder and chaat masala.
Now pleat the disc like you pleat for hand held fan.
Roll it into a tight round.
Dust with a little flour and roll it into a slightly thick disc.
Cook on a tawa on both sides.
Drizzle oil and cook until both sides are brown and crisp.
Remove from tawa and serve immediately.