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We will prepare the Karela Laccha Parantha with crispy layers.
Let us see what are the ingredients we require to make Karela Laccha Parantha.
Maida - 1 cup.
Ajwain (Bishop's weed) - Less than 1/4 teaspoonful.
Salt - 1/4 teaspoonful or according to the taste.
Ghee - 2 to 3 tablespoonful.
We can also use refined oil in place of ghee.
First of all, we will knead the flour to prepare Karela Parantha.
Add salt in the flour.
The Ajwain gives the nice aroma when crushed and added in the flour.
Also add 2 teaspoonful of ghee in it.
Mix all the ingredients.
Knead the flour by mixing the water in small amount.
Knead the flour till it becomes soft.
Press the dough till the time it becomes smooth.
Only 1/3 cup of water is required to knead this much of dough.
Knead the flour to turn it soft.
The dough is now ready.
Cover the dough and leave it for 20 minutes for fermentation.
Let us prepare the Karela Paratha now since the dough is ready.
Take a small amount of dry Maida to roll out the dough.
Divide the dough into three equal parts.
Make a ball of each part.
Roll it in dry Maida.
Roll out the ball into a circle of diameter 12-14 inches.
We have rolled out a thin Parantha.
Spread 1 teaspoonful of ghee on it.
Fold the Parantha like this.
We have now folded the full Parantha.
Make a coil of it by rolling it spirally.
Bring its edge on the upper side and fix it there.
The ball is now ready and now Roll out the prepared ball.
Its thickness should be same as the thickness of Parantha.
The Tawa is now heated. Take a small amount of ghee in the Tawa.
Spread the ghee all across the Tawa.
Decrease the flame of the burner.
Put the Parantha on Tawa.
When the colour of upper layer changes, it means that we can turn the side of Parantha
The different layers of Parantha have started coming out.
It is also getting heated from the other side.
Apply ghee on the first surface.
Turn the side of Parantha and apply ghee on the other side also.
Heat the Parantha on mid-flame from both sides till it turns light brown and crispy.
All its layers are becoming crispy now.
Take out the Parantha from Tawa.
Crispy Kerala Parantha is now ready.
Serve it directly on a plate by crushing it like this.
It looks very good with all the distinct layers.
Serve these with your favourite pickle, chutney, vegetable or Raita.
Prepare the Karela Parantha and share your experiences with nishamadhulika.com.
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