Tamatar ka Lachha Paratha | Tomato Paratha
Tamatar ka Lachha Paratha (टमाटर का लच्छा पराठा) is a layered and tangy Indian paratha prepared with whole wheat flour, tomato and basic Indian spices. This is flavored with kasuri methi (dry fenugreek leaves). It is easy to make and a perfect option for breakfast. It is a simple twist with lachha paratha. It is insanely delicious and yummy because of unique and tangy flavor of tomato. Its texture is so pleasant that you will enjoy its each bite and layer.
To make tamatar ka lachha paratha, whole wheat flour, tomato puree, ginger garlic paste and basic spices like cumin, turmeric powder, carom seeds, coriander powder and red chilli powder. Kasuri methi gives an aromatic flavor. Lachha paratha is very popular in North Indian cuisine. The layers are made by creating pleats on rolled chapatti and folded like pinwheel. Then it is rolled lightly and fried on tawa.
Tomato Paratha can be served for breakfast, lunch or dinner along with any dry vegetable or curry. It can be accompanied by pickle, curd or chutney for breakfast. The addition of tomato provides nutrition and health benefits.
Course: Breakfast
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
1 tbsp. oil
½ tsp. cumin seeds
A small pinch heeng
1 tsp. ginger garlic paste
2 cup tomato, pureed
¼ tsp. haldi
½ tsp. coriander powder
¾ tsp. Kashmiri lal mirch
Salt to taste
¼ tsp. garam masala
1 tbsp. kasuri methi
3 cup whole wheat flour
½ tsp. ajwain (carom seeds)
Oil for frying
Instructions:
Heat oil in a pan on medium flame. Add cumin seeds and a small pinch of heeng.
Add ginger garlic paste and saute till raw aroma goes away.
Add tomato puree and cook for a minute.
Add turmeric powder, coriander powder, salt, red chilli powder and garam masala and mix.
Add kasuri methi and saute till they release oil.
Turn off flame and let it cool down properly.
Take flour in a mixing bowl. Add salt, ajwain and tomato mixture. Mix properly to combine.
Add required amount of water and knead to make a smooth and soft dough. Cover and keep aside for 15 minutes.
After 15 minutes knead for few minutes. Now make a medium sized ball from dough. Roll it in a round shape with the help of dry flour.
Apply ghee or oil over the entire surface using your hand or brush.
Sprinkle dry flour over it with the help of strainer or using your hand.
From the edge start folding and pleating like a paper fan. Make sure to make small pleats which gives more layers.
Now hold the two ends and stretch the dough. Now start rolling the pleated dough in a spiral form. Join the edges by pressing gently.
Dust with some flour and start rolling like chapatti. Do not apply too much pressure. It should be of medium thickness.
Heat a tawa on medium flame and place this paratha over it. When one side cooks, flip and cook other side.
Apply little oil and cook from both sides until to golden or evenly cooked.
Now remove the paratha from tawa and crush with your hands lightly to separate the layers.
Transfer to plate and serve them with curd and pickle.
Tips:
- Don’t reduce amount of oil that you apply over chapatti otherwise it will not be so flaky.
- Use can use ½ part whole wheat flour and ½ part all purpose flour.
- Do not apply too much pressure while rolling. It should be of medium thickness.
- You may skip kasuri methi.
- You may add chopped onion.
- You may skip garlic.
- You may use tomatoes in puree form or grate them.
- You may add suji to make it crispy.
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