Delicacies by Vardhman Products

Lachha Paratha made from Family Favourite Atta

Mix together flour and salt, and add ghee. Rub the ghee with flour in between your palms to form a breadcrumb like mixture.
Add water little by little to form a smooth, supple dough. You may not need all the water, so be conscious of the amount while adding water. Cover and set aside for 15 minutes.
To make the parathas, take a golf ball sized ball of dough, dust it with a little flour and roll it into a 7 inch diameter disc.
Brush some ghee on the disk and sprinkle some dough on it. Now take one end of the dough and start pleating it like a fan.
Once the entire disc has been pleated, roll the pleated edges inwards and join the edges to form a flat pleated ball.
Dust this ball in flour, and roll it out into a 5 inch diameter disc.
Repeat this for all the dough or as required.
Heat a skillet or tava. Place the paratha on it.
Once small bubbles start forming on the surface, turn the paratha and apply ghee on the top side. After a minute or two, turn it again and apply ghee on the other side.
Keep cooking on medium flame and press the sides with a spatula. Flip again a few times till the paratha is cooked through and no raw spots can be seen. The layers should become more pronounced as the paratha cooks.
Serve hot with a pat of butter and curry or dal.

Treat yourself with the flatbread of central and southern Asia. Awaiting for the spongy bread made from the all purpose flour to melt in your mouth.

The unleavened flatbread and the a must to have component in a north India plate. Better known as chapati or roti and made with whole wheat.