Masaledar Laccha Paratha | Masala Paratha Recipe | Masala Thepla Recipe | Atte Ka Laccha Paratha | Flaky & Crispy Paratha | Laccha Paratha On Tawa | Paratha For Breakfast | Paratha For Lunch | Paratha Recipes | Wheat Parotta | Multi-Layered Paratha | What To Serve With Laccha Paratha | Dhaba Style Laccha Paratha | Laccha Paratha Without Maida | Meal Ideas | Paratha For Tiffin Box | Rajshri Food Learn how to make Masala Laccha Paratha at home with our Chef Varun InamdarMasala Laccha Paratha Ingredients:Introduction - 0:00How To Make Dough For Laccha Paratha - 1:002 cups Wheat Flour1 tsp Salt3/4 cup Water1 tbsp OilHow To Knead The Dough - 2:17Resting Time - 2:33How To Roll the Dough for Pizza - 2:50How To Flavour The Paratha - 3:30Wheat FlourOil1/2 tsp ChillI Powder1 tsp Garam Masala1 tbsp Sesame Seeds1/4 cup Coriander Leaves1 tbsp Coriander Seeds (crushed)How To Shape The Laccha Paratha - 4:09How To Pan-Fry The Laccha Paratha - 5:19 OilHow To Serve Laccha Parathas - 6:33Serving Tips - 8:12#masalaparatharecipe #lacchaparantha #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Varun InamdarCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout Laccha ParathaParathas are one of the most popular unleavened flatbreads in the Indian subcontinent, made by baking or cooking whole-wheat dough on a tava, and finishing off with shallow-frying.[10] Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans, and carrots. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough. Some so-called stuffed parathas resemble a filled pie squashed flat and shallow-fried, using two discs of dough sealed around the edges. Then by alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, they are gently flattened with the palm against the working surface before being rolled into a circle. The paratha is an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually, the paratha is eaten with dollops of white butter on top of it. Side dishes that goes very well with paratha are curd, fried, jeera aloo (potatoes lightly fried with cumin seeds), daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, or chili peppers.
