Garlic Paratha Recipe | How to make Garlic Lacha Paratha | Lacha Paratha Recipe | North Indian Layered Flat Bread
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 Instagram 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.
Some paratha recipes to try…
Garlic Paratha | Garlic Lacha Paratha
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.
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.Servings: 12
Ingredients
Ingredients for the dough
- 3 cups Whole wheat flour
- 1 tsp Oil
- 1/2 tsp Salt
- 2 cups Water approx , use as needed
Ingredients for the stuffing
- 2 tbsp Ghee / Butter
- 2 tsp Oil
- 2 cloves Garlic finely minced
- 1/2 tsp Kasuri methi crushed
- 3 tbsp Coriander leaves chopped
- 1 tsp Red 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.
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.
