Naryali laacha

Name: Naryali laacha
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gm all-purpose flour; 100 ml coconut water; to taste Salt; as needed Oil; 1 cup Grated fresh coconut; 1 tbsp Seasme seeds; to taste Sugar; 1 tbsp Milk powder; 1 tbsp rose water with 4 strands of kesar(saffron); Pinch Elaichi(Cardamom) powder; 2 tbsp ghee; 4 tbsp crushed nuts(Almonds, cashew,Walnuts)

Surbhi Krunal Thakker @Surbhi_HappySoul

PUNE

#coco
Ek aaisa LACHHA jo kabhi nahi khaya.
My creation of NARYALI LACCHA

Surbhi Krunal Thakker @Surbhi_HappySoul

PUNE

#coco
Ek aaisa LACHHA jo kabhi nahi khaya.
My creation of NARYALI LACCHA

Saved

Ingredients

30mins

2 servings

250 gmall-purpose flour
100 mlcoconut water
to tasteSalt
as neededOil
1 cupGrated fresh coconut
1 tbspSeasme seeds
to tasteSugar
1 tbspMilk powder
1 tbsprose water with 4 strands of kesar(saffron)
PinchElaichi(Cardamom) powder
2 tbspghee
4 tbspcrushed nuts(Almonds, cashew,Walnuts)

Saved

Steps

30mins

1

Mix Flour with salt oil and coconut water and knead medium soft dough.
2

Take ghee in a Pan, saute fresh grated coconut and keep aside
3

In the same Pan add Ghee and saute crushed nuts and keep aside
4

In the same pan again add ghee and roast seasame seeds and keep aside
5

Mix all the above in a bowl and now add sugar as per taste, elaichi powder and milk powder and mix all well.
6

Take the Rolling board. Take a ball of the dough and roll a chappati.
7

Once the chappati is rolled, spread the kesar and rose water mixture with hands on the chappati, and spread ghee on the chappati.
8

Take the dry mixture and spread across the Roti and press it properly on the roti.
9

Now slit the Roti till between and roll a cone.
10

Once the cone is rolled push the bottom of the cone inwards out and it will form like a laccha and then roll it like a simple paratha
11

Semi fry with help of ghee and crush it once the paratha is cooked.