Laccha Paratha

Laccha Paratha is a multilayered shallow fried North Indian flat bread made from whole wheat flour. Its South Indian counterpart is Malabar Parotta which is made from all purpose flour(Maida). The technique to make both these paratha is same to make it at home. But it wouldn't require much effort for kneading the dough as in Malabar Parotta.

Ingredients :

• Whole Wheat Flour - 2 cups
• Oil - 2 tsp
• Salt as required
• Oil for applying on the dough and for frying

Method :

• In a bowl take wheat flour, salt, oil and mix well.
• Now add water little by little and knead it into a soft dough. Cover the dough and keep aside for 30 mins.

• Take a medium sized ball of dough.

• Roll it into thin disc.

• Apply oil on the paratha disc.

• From the edge start folding and pleating as shown in the below pic.

• Continue pleating till the other end.

• Roll the pleated dough with oil side up and tuck the end underneath.

• Repeat the process for other dough balls.
• Heat a tawa on medium flame.
• Grease the surface with oil. Take one swirled dough and roll it into paratha.

• Place the paratha on the hot tawa.

• After sometime you can see the bubbles and color change. Flip, spread oil and let it cook.

• Turn it again and apply oil. Cook till both sides are browned and evenly cooked.
• Remove it from the tawa and continue cooking with other parathas.
• Serve it hot with your choice of sabzi like Mixed Vegetable Sabzi, Paneer Do Pyaaz, Kadai Paneer, Dal Fry, Chettinad Pepper Chicken, Egg Kurma.

Malabar Parotta

Malabar Parotta/ Kerala Parotta is a layered flat bread of kerala which has made it's way all over the country and the world. These are crisp and flaky breads usually available as street food and in restaurants across Kerala, Tamil Nadu and Karnataka. It can be served as main dish with cocnut based vegetable korma, meat gravy or saalna.
Generally these parotta are made completely using Maida/ All Purpose Flour. You can prepare it with 1:1 ratio of wheat flour and maida or only with wheat flour which is also North Indian Lachcha Paratha. But using maida does gives a great texture and flakiness to the parotta. This recipe does not use yeast and it is eggless version. You will have to be liberal in using oil to make these crisp, layered and soft parottas. It also requires more effort and patience but the end product is worth the effort and patience.

Ingredients :
Serves 2 person

• All Purpose Flour(Maida) - 1 1/2 cup
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Baking Powder - 1/2 tsp
• Oil for kneading and cooking
• Water - approx 1 cup

Method : 

• In a bowl take maida, salt, sugar, baking powder and mix well.
• Add in 1 tbsp of oil and incorporate it into the mix. Add another 1 tbsp of oil and mix well till there are no lumps and evenly mixed.
• Now add water little by little and knead it into a soft dough.
• Add oil and continue kneading for 5-6 mins. Add more oil if it is all absorbed.
• Once done coat with oil and cover with a damp cloth. Set aside for 30 mins.
• Take the dough and knead again for 3 mins.

• Divide the dough int 4-5 balls. And make smooth balls with out any crack.

• Rest the balls with a damp cloth for 15 mins.
• Oil the rolling surface and rolling pin. You will have to roll it on a kitchen top as you would be required to roll it into a larger thin sheet.
• Take a dough ball and roll it as thin as possible.

• Smear oil on the rolled sheet and then sprinkle with maida on it.

• Lift from one end and pleat it.

• Continue pleating till the other end.

• With the oiled side up, roll it up and tuck the end underneath.

• Repeat the process for other dough balls, cover them and let it rest for 10-15 mins.

• Heat a tawa on medium low heat.
• Take the rolled dough and roll it on oiled surface. It should be thicker than chapatis. 

• Place the rolled parotta on medium hot tawa. 
• After sometime you can see the bubbles and color change. Flip and spread oil and let it cook.

• Flip and apply oil on other side and cook till they are crisp and golden brown..
• Remove it from the tawa and continue cooking with other parottas. Once it cools down a bit crush it to separate the layers. Serve hot with your choice of kurma or saalna.

Serving Tips : Serve with Chettinad Pepper Chicken Masala, Mixed Veg Sagu/ Kurma, Malabar Chicken Curry.

Methi Thepla

Gujarati Methi Thepla, a must try lightly spiced paratha like Indian flat-bread is prepared from wheat flour, fenugreek leaves and other spices.They are light as well as healthy snack that you can munch on any time of the day.
Theplas are an inherent part of gujarati meals, and are used for regular meals, travelling and for picnics! eaten with curds and chunda, theplas can be enjoyed hot or otherwise. It can be stored upto 2 to 3 days.
This thepla recipe is perfect for those kids who do not like to eat leafy vegetables. If making for kids adjust the spice level accordingly.

Ingredients :

• Whole Wheat Flour - 3 cups + for dusting
• Methi Chopped - 1 cup
• Green Chilli-Ginger-Garlic Paste - 1 1/2 tbsp
• Turmeric Powder - 1 tsp
• Chilli Powder - 1 tbsp
• Coriander Powder - 2 tsp
• Till Seeds - 2-3 tbsp
• Jaggery - 1 tbsp
• Curd - 1 cup
• Salt to taste
• Oil - 4 tbsp + for frying
• Water as required. 

Preparation :

• Thoroughly wash chopped methi.
• Dissolve jaggery in required amount of water.

Method :

• Take all the ingredients except water. Mix well and start kneading the dough with out adding water.

• If required add 1 or 2 tbsp of water and knead it into a soft dough. Keep aside for 10-15 mins covered with a kitchen towel.

• Take medium sized balls from the dough. Dust it with wheat flour and roll each ball into thin flat roti.

• Meanwhile heat a frying pan or tawa. Place the thepla on the pan.

• Flip when one side is partially cooked and spread oil. Flip again and spread oil on other side too. Flip couple of times till golden brown spots appear and thepla is evenly cooked. You can even press them with the spatula.

• Remove from the pan and transfer it to a plate. Serve it with pickle or spiced curd.

Note :

• For kneading dough avoid water as much as you can. Use curd instead.
• U can use ghee while frying. 
• For Spiced curd - Take 1 cup curd in a bowl, beat it without any lumps. Add 1 tbsp sugar, 1/4 tsp salt, 1/4 tsp chili powder and mix well. Alternately you can add chat masala r garam masala. Transfer to a cup and serve with hot or warm theplas.

Recipe shared by my neighbor Nisha.