Fennel Laccha Paratha
Crisp and soft flaky flatbread
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Heat
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Serves
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Dietary Info
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Prep 30 mins
Fennel flavoured flaky fried bread
Hari says
Laccha means ring and these paratha are flavoured with fennel and then cooked on a round griddle pan. The aim is to get lots of different layers which can be done using a number of different methods. With this method I slice the rolled out dough with a sharp knife and then pull the dough together a bit like a rope and then roll it back up into a ball and roll it out again. The aim is to get the dough nice a soft so your paratha is soft, crispy and delicious.
Once its cooked on the tava (which talks some practice) its then scrunched in your hands to get all the layers visible.
Have fun making this one!
- Ingredients
- Method
- 300g atta/flour
- 150ml water
- 1 tbsp coconut oil
- 1 tsp fennel seeds
- pinch salt
Method
- Dry roast the fennel seeds until aromatic. leave to cool and the grind in a pestle and mortar
- Add the ground seeds and salt to the flour.
- Pour in the water a little at a time and with your hand bring it together.
- knead until soft then cover and leave for 30 minutes.
- Take a gold ball sized piece and roll in your hands. Flatten and roll out with a rolling pin.
- Rub coconut oil over the top of it and dust with a little flour.
- Cut the circle into long strips.
- Holding the strips from one end wrap them around eachother very roughly like a rope.
- Roll the rope strips into a tight ball and dust the ball.
- Roll it out until it's about 25cm in diameter.
- Fry on a medium heat on your griddle or tava until you have brown spots, then turn it over. Smear with coconut oil and turn again until cooked through.
- Crunch it up in your hands to seperate into crispy layers.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 330 |
| Fat (g) | 3 |
| of which saturates (g) | 0 |
| Carbohydrates (g) | 68 |
| of which sugars (g) | 0 |
| Fibre (g) | 0 |
| Protein (g) | 8 |
| Salt (mg) | 0 |
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