Easy lacha paratha made with garlic and herbs! Have you ever tried Garlic paratha?? sounds interesting, isn’t it? I felt the same wow 😛 factor when i saw this for the first time on Mrs Malathy Muthukrishnan insta feed…i couldn’t resist my temptation and immediately tried it. She was sweet enough to share the recipe… her idea inspired me to try these Garlic Lacha Paratha, all love & credit goes to her 🙂Original recipe includes cheese and excludes coriander.for stuffing.. you may choose to add or exclude depending on your taste.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: dinner, lunch, Main Course
Cuisine: Indian, north indian
Keyword: garlic paratha, how to make garlic paratha, lacha paratha, paratha
Servings: 12
Author: Mullai Madavan
Equipment
Mixing bowl, Rolling board & pin, Frying pan or tawa
Ingredients
Ingredients for the dough
3cupsWhole wheat flour
1tspOil
1/2tspSalt
2cupsWater approx , use as needed
Ingredients for the stuffing
2tbspGhee / Butter
2tspOil
2clovesGarlicfinely minced
1/2tspKasuri methicrushed
3tbspCoriander leaveschopped
1tspRed Chili powder
Instructions
Dough making
Make a soft pliable dough using wheat flour, salt, oil and water.
Knead, knead for 5 minutes and cover with a cloth and put it under “do not disturb” mode for 30 minutes.”
Stuffing
Now mix ghee, oil, garlic, kasuri methi and red chilli powder.
Mix to make a thick paste.
Pinch some dough and roll out into a big chapati. Dont worry… that chapathi doesnt have to look perfectly round! Spread some of the paste as shown.
Fold as shown, like you fold for a paper fan. Complete till it reaches the other corner.
Fold as shown, like you fold for a paper fan. Complete till it reaches the other corner.
Its should form a long stuffed rope. Stretch it or twist gently. Start rolling from one corner and seal the other end underneath the dough bud.
Start rolling from one corner and seal the other end underneath the dough bud.
Repeat for rest of the dough… it makes about 12- 13 parathas.
Start rolling from one corner and seal the other end underneath the dough bud.
Dust the board with little flour and roll out the dough bud. Roll out only one side, do not flip and roll. Press gently to roll without affecting the layers, bcos too much rolling will spoil the layer and end product will look like flat chapati. Final rolled out disc should be little thick with visible layers.
Heat a tawa and place the rolled out paratha and cook for few minutes over medium high flame.
Flip to other side and cook for another minute or so.
Drizzling with oil is optional here, but will yield nice crispy bread if added.
Loosen lightly before serving to make the layers separate. Better when served hot with choice of gravy.
Notes
Makes 12 to 13 parathas Adding grated cheese will make it Garlic cheese paratha. You may use half wheat flour half maida or with plain maida too. Serve them hot… if you prefer lightly crisp. They tend become soft after sometime but will still taste good.