Flaky Multilayered Lachha Pheni Paratha

Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)

Method:
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!

 

ब्रेड से बनायें चटपटी पापड़ी चाट/Bread papdi chaat/Innovative recipe|2 new styles of serving

 

English video at https://www.youtube.com/watch?v=GJDH18Nj68s

Ingredients:

White Bread: 6 slices
Oil for frying
Yogurt
Salt
Red Chili powder
Chaat Masala
Roasted Cumin Powder
Tamarind chutney
Green Chutney
Optional:
Boiled chickpeas
Boiled potatoes
Thin Sev
Pomegranate Seeds
Raita Boondi
Ginger juliennes
Cilantro leaves

Method:

1.Remove edges of the bread slices. Roll hard once in each direction to flatten the slices.
2. Using a cookie cutter, or a cap of any bottle, cut roundels from the bread slices. ( small roundels for serving papdi chaat in traditional manner, big roundels for a new unique method of serving)
3. Fry these roundels in a fresh batch of oil at medium heat
4. Spread on a paper towel for excess oil to be absorbed. Once cooled, wrap in a paper towel for a few minutes.

Serving suggestion (A)
1. Whisk yogurt, and add little salt.
2. In a serving platter, add some yogurt. Spread small roundels of papdi . Top with more yogurt, tamarind and green chutney, spices, and any/all optional toppings.

Bread papdi chaat 1

Serving suggestion (B)
Strain some yogurt. Add salt and toppings of your choice. Layer big roundels of papdi in a plate. Spread the yogurt mix on top of each papdi. Top with more chutneys and toppings.

bread papdi chaat 4bread papdi chaat 3bread papdi chaat 2

36 layer Masala Paratha/ Multi layered Masala Paratha

36 layer Masala Paratha is a flaky, crispy, spicy paratha with 36 layers. Not only eating this is fun, making it is also very interesting. Kids might just want to help you layer this up!

img_6000-new

Ingredients: For 5 parathas

Whole Wheat Flour (1 cup + for layering,  dusting and rolling)

Cooked Dal (1 cup) (optional)

Water (as required)

Salt  ( ¾ tsp )

Turmeric Powder (1/3 tsp)

Red Chili powder (1/2 tsp)

Coriander Powder (1/2 tsp)

Garam Masala (1/3 tsp)

Cilantro leaves (finely chopped) (optional)

Carom Seeds ( ½ tsp)

Oil/ Desi Ghee for layering and pan frying

*If using boiled dal, or making masala paratha without dal,  add ginger paste and finely chopped onions, along with other ingredients.

Method:

  1. In a mixing bowl, add flour, and all spices. Mix well.
  2. Transfer dal and knead in to a soft and smooth dough.
  3. Apply little oil on the ball of dough and transfer to an air tight container.
  4. Refrigerate for 30 minutes
  5. Knead the dough again and divide in 5 parts.
  6. Toss a ball of dough in dry flour and roll in to a big roti.
  7. Apply generous amount of oil on the roti.
  8. Sprinkle dry flour on the roti.
  9. Mark 5 vertical and 5 horizontal cuts on the roti. It will get divided in 36 smaller pieces.
  10. Arrange the pieces one on top of the other, in increasing order of their size. Place the smallest piece on the top, and largest piece at the bottom.
  11. Toss this pile of pieces in dry flour and roll in to a roti 5-6 inches in diameter. Make sure that the side with smaller pieces is facing the rolling board.
  12. Place on a hot tawa, the side with smaller pieces facing the tawa.
  13. Cook and fry on both sides with oil.
  14. Hold the fried paratha in your hands and press gently to expose all layers.

img_6003Your crispy flaky spicy paratha is ready! Enjoy with butter, yogurt, or a cup of tea/coffee!