Afgani Paratha n Lehsuni Laccha Paratha | Restaurant Style Recipe

Are you fond of parathas?? The laccha paratha is a popular Punjabi flatbread. It is thought to have originated in the 12th century on the Indian subcontinent. 'Laccha' means 'ring.' This paratha is made up of layers of dough that are stacked on top of each other to form a ring. While adding ghee to the dough and frying it on a skillet or in a tandoor, the dough is frequently rolled over. Here are my version on Paratha Recipes! Lehsuni Laccha Paratha Afgani Paratha AFGHANI PARATHA PREP TIME:20-25 MINS (FOR RESTING TIME) COOKING TIME: 15-20 MINS INGREDIENTS: • 1.5 cup maida • 1.5 tsp yeast • 1.5 tsp sugar • 1 tsp oil • ¼ tsp salt • ¾ cup lukewarm water • Butter (to apply) • Onion slices • 1 tsp garam masala FOR DIP: • ½ cup curd • 2 tbsp roasted garlic • 3 tbsp mint leaves • Salt as per taste METHOD: • In a bowl add maida, yeast, sugar, oil, salt and lukewarm water. • Knead a smooth dough, and rest it for 20-25 minutes. • After rest divide the dough in to equal parts. • Roll the semi thick roti, apply butter, add onion slices and sprinkle garam masala on top. • Now roll the roti with finger, make a swiss roll and tuck the ends by pressing gently. • coat the roll in flour. • Roll the paratha again, apply butter on both the sides. • Cover and cook the paratha until golden brown. • Now to make the dip in a bowl add curd, roasted garlic, mint leaves, mix properly. • Dip is ready. • Now serve AFGHANI PARATHA with dip. LEHSUNI LACHHA PARATHA CHEF AANAL KOTAK PREP TIME: 30-35 MINS (FOR RESTING TIME) COOKING TIME: 15-20 MINS INGREDIENTS: FOR DOUGH: • 1 cup maida • Salt as per taste • 1 tsp ajwain • ½ tsp sugar • 3 tbsp oil • 1 cup milk • 1 tbsp oil (to spread on dough) FOR GARLIC MIXTURE: • 2 tbsp garlic (chopped) • ½ tbsp coriander powder • 1 tsp cumin powder • 1 tsp red chili powder • 1 tsp black sesame seeds • ½ cup butter (melted) FOR PERI-PERI CHEESE DIP: • 1 cup cheese (grated) • 1 tbsp butter • 1 cup milk • 1 tsp peri peri masala METHOD: FOR DOUGH: • In a bowl add maida, salt as per taste, ajwain, sugar, and oil. • Mix everything properly, then add milk. • Add milk gradually and knead a semi-soft dough. Spread oil on the dough, cover with a damp cloth, and rest for 30 minutes FOR GARLIC MIXTURE: • In a bowl add garlic, coriander powder, cumin powder, red chili powder, black sesame seeds, and butter. • Mix well. FOR LACHHA PARATHA: • Take the dough after rest, knead it again for 2-3 minutes. • Divide the balls into equal proportions, and make a thin roti from it. • Put the prepared garlic mixture, and spread it properly. • Sprinkle some dry flour on chapati. • Now cut into thin strips using a knife or pizza cutter, gently collect all the strips together, shape into a circle, and tuck the end towards the bottom. • Coat the ball again with some dry flour and roll into paratha. • Now apply butter on tava, cook the paratha until light golden brown, again apply some butter. • And cook the paratha. • Paratha is ready. FOR PERI-PERI CHEESE DIP: • Now with double boiler method, take a bowl in that add cheese, butter, milk. • Stir till the cheese melts, then add peri peri masala. • Serve LEHSUNI LACHHA PARATHA with peri peri cheese dip. Subscribe : https://www.aanalkotak.com/ CLICK TO FOLLOW Instagram:   / aanalkotak   Twitter:   / aanalkotak   Facebook:   / chefaanalkotak   #lehsunilachhaparatha #Afghaniparatha #bestrecipe #comborecipe #chefaanalkotak #summerrecipe