Name: Chilli Flakes Lachha Paratha recipe by Aarti Sharma at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Whole Wheat Flour – 2 cups; Red Chilli Flakes - ¼ cup (soaked in ¼ cup of water for 30 minutes); Salt – to taste; Carom Seeds – ½ tsp; Oil – 1-1/2 tbsp; Ghee – as required; Fresh Coriander Leaves – a handful (chopped)

Ingredients Serving: 4

Whole Wheat Flour – 2 cups
Red Chilli Flakes - ¼ cup (soaked in ¼ cup of water for 30 minutes)
Salt – to taste
Carom Seeds – ½ tsp
Oil – 1-1/2 tbsp
Ghee – as required
Fresh Coriander Leaves – a handful (chopped)

Instructions

In a wide bowl add whole wheat flour, salt, oil and carom seeds. Mix well. Now add little water gradually to form a dough.
Cover the dough and keep it aside for 20 to 30 minutes.
Drain the excess water from the red chilli flakes (if any)
Now take a ping-pong size ball lump of dough. Now roll it into a big circle with the help of a rolling pin. Now spread ghee properly on the entire surface of the rolled dough.
Now spread red chilli flakes and chopped coriander leaves on the top of the rolled dough
Sprinkle a little whole wheat flour evenly over it and spread it lightly.
Fold from one end to the other to make pleats like a fan, while gently pressing them in between.
Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a circle using a little whole wheat flour for rolling.
Heat a non-sticky tawa and cook the paratha, using 1 tsp of ghee, till golden brown spots appear on both the sides.
Repeat the process for making more parathas
Cut the paratha into four pieces with the knife. Place it on the serving plate and serve with sabzi and yogurt.

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