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1
knead everything under dough into a soft mould adding milk slowly to the flour and cover it with a wet cloth leave for 45 minutes to 60 minutes
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2
pinch a golf ball sized dough spread it as thin as you can use atta to dust the dough and spread well, with a brush, spoon or even hand apply oil to one side of the spreaded dough and dust it with flour slightly
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3
repeat the same on the other side of the dough.
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4
and fold lengthwise just for half an inch and fold again ( as in the picture) when u have completed stretch slightly to elongate it .
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5
make sure not to tear it just slight tugging will do and now roll them into a coil and set aside .
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6
cover all the coiled dough with a wet cloth and leave for 20 to 30 minutes.
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7
take a coil dust with flour and spread it well into a quarter inch thick state .do this for couple more coils and keep ready
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8
heat skillet or chapathi tava and put in the spreaded dough and spoon it with oil or clarified butter although butter makes them taste heavenly.
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9
overturn immediately and brush with oil or butter on the other side too and when bubbles arise , overturn and pat lightly all over the paratha and turn again.
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10
Keep in medium flame the whole time and remove from flame when you get brown spots
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11
keep them in cloth or tissue and slightly bring both ends together as if breaking them but dont break them for that multi layered effect ( lacha means lakh thats what lacha paratha is all about )
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12
spread butter before serving for that wicked taste
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13
This paratha tastes awesome with all vegetarian and non vegeterian kurma variaties.
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14
try it with my chicken tikka recipe
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15
for variations I used jeera or cumin seeds in one paratha, dried fenugreek leaves or kasuri meethi in another, powdered sugar in one paratha.
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16
you can even use mashed spinach.
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17
let your imaginations take control
