Skip to main content

Featured Post

Gojjavalakki / Tamarind Poha

  Tamarind Poha: A Tangy Twist on a Classic Breakfast Poha, a beloved breakfast dish in India, typically features flattened rice sautéed with spices, vegetables, and sometimes nuts. One delightful variation is Tamarind Poha from Karnataka , which adds a tangy twist that elevates the traditional flavors. It is no onion no garlic breakfast recipe.This dish is not only quick to prepare but also a fantastic way to kickstart your day. Here’s how to make this delicious Tamarind Poha at home. Ingredients Flattened rice (poha) : 2 cups (thick variety) Tamarind pulp : 2 tablespoons Oil 2 tbsp Red chilies : 1-2,  (adjust to taste) Mustard seeds : 1 teaspoon Curry leaves : 8-10 Hing 1/2 tsp Turmeric powder : ½ teaspoon Salt : to taste Peanuts : ¼ cup (optional) Jaggery 1-2 tbsp Methi powder 1/2 tsp Sarina pudi / Rasam Powder 1 tsp Fresh coriander leaves : for garnishing Oil : 2 tablespoons Instructions Prepare the Poha : Rinse the flattened rice in cold water until it so...
Post a Comment

Lachcha Paratha

     
 
Lachcha Paratha or layered Indian bread is a popular paratha variety from North India, made with whole wheat flour. It basically is a crispy paratha with several layers.

    When I often get bored of making the regular rotis or parathas, I make these multi-layered parathas accompanied with a thick gravy dish.Some recipes call for Maida...But since I always opt for healthy alternatives...I make this with whole wheat flour. The main trick is in the making of the paratha which is crucial to get perfect layered parathas.

If you go to North India...you will find people having these delicious parathas for their breakfast with butter and a thick gravy. So aromatic that you can't resist eating them.

It can actually be termed as an art of making these parathas since it involves some beautiful rolling, pleating, and folding to form a ring and then rolling again which can be gradually perfected with practice. I love to pair it with Dal Makhani, Veg Makhanwala, and other such gravies.

So let's dig in the recipe:

INGREDIENTS:
Whole wheat flour 2 cups
Salt a pinch
Oil 2 tbsp
Water for kneading
Ghee for layering

INSTRUCTION:
1. In a big bowl, add flour, salt, oil and mix till it turns crumbly. Now add required water and start kneading the dough. The dough must not be too stiff. Pour few drops of oil on top and keep it covered for 10 to 15 minutes.

2. Divide the dough into equal portions and make round balls. Take one ball of the dough on a flat surface and knead well till it is soft.

3. Now roll the dough very flat as much as you can.


4. Smear some ghee and dust some flour all over it evenly. Begin folding from one corner by pleating it like how we pleat a paper fan.

5. Continue until the end.


6. Roll it towards the center in a tight circle.

7. Now join the edges.

8. Dust some flour on a plain surface and start rolling again gently. You can see the layers that will become more visible when it is cooked.

9. Heat a Tava, and place the paratha on the hot Tawa. 

10. Flip the paratha when it is cooked on one side. Add some ghee and let the other side cook.

11. Flip again and see that the paratha is browned evenly. Continue the same steps with all other dough balls.

12. Serve hot with your favorite gravy /side dish and pickle. Add butter for extra deliciousness!!

I hope you will love making and eating these yummy parathas. Do comment me your feedback in the comments section below. Tag me @archanasvegfoodchronicles in your Instagram post if you try this recipe.







Labels:

Comments

Post a Comment

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For...
Post a Comment
Read more

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa...
2 comments
Read more

Karigadubu (Fried Sweet Dumplings)

 It is that time of the year when we make the most sweet items . Shravana Maasa , the first of the four Chaturmasa is considered very auspicious and we perform Pooja to the  Dieties with all our devotion and excitement. Karigadubu means fried kadubu ( sweet dumplings made with Chana dal and Jaggery stuffed in Wheat flour dough and deep fried) . It is a mandatory sweet to make on special occasions like Varamahalakshmi Vratam, Shravan Shukravara Pooja, Shravan Gauri pooja.  Ingredients:  For the stuffing:( Hoorana) Chana Dal 1 cup Toor dal 1/2 cup Jaggery 3/4 -1 cup Cardamom powder  Camphor powder a small pinch For the dough: Wheat flour 1 cup Oil 1 tbsp Sugar 1 tsp Salt a pinch For Sathi : Rice flour 2 tbsp Ghee 1 tbsp For Frying: Oil  INSTRUCTION: 1 Thoroughly wash Chana Dal and Toor dal 3 times and add enough water to that bowl to let the dals soak for 2-3 hours. This will help the dals to cook easily. 2.For the Dough : 👉🏻Take rice flour and ghee in a mi...
2 comments
Read more