Saunfwala Laccha Paratha 43087R Recipe

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 1/4 cup jowar atta (jowar flour)
• 1/4 tsp haldi powder (turmeric powder)
• 1 1/2 tbsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera)
• 2 tbsp finely chopped coriander (dhania)
• salt (namak) to taste
• 1 tsp ghee for brushing
• 1 tsp oil for cooking

Steps

1. To make saunfwala laccha paratha, dry roast the fennel seeds and cumin seeds on a slow flame for 2 minutes until aromatic.
2. Remove in a plate and cool it. Grind it into a coarse powder in a mortar and pestle and keep aside.
3. In a big bowl, combine wheat flour, jowar flour, prepared fennel powder, turmeric, coriander salt to taste, and ¾ cup water.
4. Knead into a soft dough. Divide the dough into 4 equal portions.
5. Take a portion of the dough and roll it into a 9 inch (225 mm) roti using little whole wheat flour, apply ¼ tsp ghee evenly over the roti.
6. Cut the roti vertically into thin strips. Roll the strips together, then twist and make a swiss roll.
7. Now roll into a 7 inch slightly thick paratha using little whole wheat flour for rolling.
8. Heat a non-stick tava (griddle) and cook each paratha on both the sides, using 1/4 tsp little oil, till brown spots appear on both the sides.
9. Repeat steps 5 to 8 to make 3 more parathas.
10. Serve saunfwala laccha paratha immediately.