Paratha Masala can make with simple ingredients and can store for 2 months. Uploaded by admin on 23-Oct-2024. Last edited: 23-Oct-2024
1 tbsp Whole coriander seeds 1 tbsp Cumin seeds 1 tbsp Fennel seeds 1 tsp Black pepper corns 6 cloves 12-15 dry Kashmiri chilis 1/4 tsp Hing 1 tbsp aamchur powder 1 tsp black salt 1 tsp salt
Add coriander seeds, cumin seeds, fennel seeds and dry roast for 2 minutes on low flame, add black pepper corns, cloves and roast for a minute. Switch off the flame, add dry red chilis and roast for a minute, allow to cool. Transfer in a mixer jar, add hing, aamchur powder, black salt, salt and grind, make a fine powder. Store in a jar for 2 months. For lachchha paratha, take a big ball of dough, dust with dry flour, roll and make a big thin roti, apply 2 tsp oil / ghee and sprinkle prepared paratha masala over the roti, sprinkle some fresh coriander, dry flour and fold in half-moon shape. Cut in thin strips with a knife, do not cut with sides, now open the roti and collect the strips and make a ball, seal the ends, roll gently and make a thick paratha. Roast on a medium hot tawa from both sides and apply oil. Our tasty multi layered masala lachchha paratha is ready to serve. Crush with hands and serve with curd and pickle.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.