Layered/Varaki/lachha paratha#56bhog
Layered/Varaki/lachha paratha#56bhog
Cooking Instructions
- 1
First of all take a big bowl or utensil and sieve the wheat flour.. add melted butter/desi ghee and rub with both of yo'r hands to well incorporate the flour and butter /ghee
- 2
Make a dough of medium consistency (neither too soft nor too much hard) by adding little by little warm water (in hot weather can use water of normal temprature)..give a rest of 20-25 minutes to the dough to set completely
- 3
1st method_Make big lemon size balls out of dough and flatten on a rolling board with the help of a rolling pin by dusting some flour on surface to make the shape of round"roti"..cut strip of the"roti"with the help of a pizza cutter or a knife..Brush some ghee and sprinkledry dry flour on "roti"(can make thisprocess before cutting strips, in that case strips may slightly difficult to cut)..place strips on one another and roll in on like a wheel
- 4
2nd method _can fold n flatten chapatti like a fan after brushing with ghee and sprinkling dry flour over"roti"and roll in on making the shape of a wheel
- 5
Roll chapatti of wheel shape dough ball by dusting dry four on rolling board with the help of a rolling pin
- 6
Heat the skillet and place chapatti on it..let it to cook fo' a while then flip it over (turn up side down) and cook from other side till brown spots start appearing on chapatti..cook the chapatti from both sides by flipping (turning over) again and again on high to medium flame(can cook on direct flame by turning over again and again quickly fo' much crispness)
- 7
Brush the chapatti with a 1/2 spoon of butter and slightly crush by placing a kichen napkin on yo'r hands as it is too much hot at this time(don't burn the chappaties while cooking)
- 8
Make all the chapatties with same process
- 9
Transfer in a serving plate
- 10
Serve hot with vegetable or pulses(dal)
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