Laccha paratha are flatbreads from northern India, made with wheat flour and ghee and they go with a whole array of Indian dishes.
- 150 g (1 cup) plain flour
- ½ tsp salt
- 125 g (½ cup) ghee at room temperature
- 1 tsp white vinegar
- 100 g grated carrot
- 2 tsp chunky chaat masala
- ½ tsp sugar
- 1 long green chilli, seeded and finely chopped
- salt, to taste
- 125 g (½ cup) plain Greek-style yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 25 minutes
- Place the flour, salt and 1 tablespoon ghee in a bowl and stir to combine well. Add the vinegar, then slowly pour in just enough water to make a smooth dough. Shape into a ball, cover and rest for 10 minutes.
- Cut the dough into 5 equal portions and roll into balls. Roll out each ball into an 18-20 cm round and spread generously with ghee. Roll up each round into a cylinder, then curl to form scrolls. Tuck the ends under the scrolls and press together to hold in place. Refrigerate the scrolls for 10-15 minutes or until the ghee is firm.
- Meanwhile, for the raita, place all the ingredients in a bowl and stir to combine well. Refrigerate until ready to serve.
- Heat a heavy-based frying pan over medium heat. Using a rolling pin, roll out the scrolls gently until about 15 cm in diameter and the layers are visible and separate.
- Add the paratha to the hot, dry pan and cook until browned on both sides. Take the paratha out of the pan and add 1 tsp of ghee to the pan. Return the paratha to the pan and cook in the ghee on both sides until crisp. Serve hot with the carrot raita.
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