Indian
Indian - Regional Mains
Laccha Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup whole black urad dal, soaked overnight
- • 1/4 cup rajma, soaked overnight
- • 3 tbsp butter
- • 2 tbsp ginger-garlic paste
- • 2 onions, finely chopped
- • 2 cups tomato puree
- • 1 tbsp Kashmiri chili powder
- • 1/2 cup cream
- • 1 tbsp dried fenugreek leaves (kasuri methi)
Preparation Steps
1
Phase 1
Pressure-cook the urad dal and rajma with salt and water until very soft.
2
Phase 2
Melt the butter; fry the onions and ginger-garlic paste until golden.
3
Phase 3
Add the tomato puree and chili powder; cook until the butter separates.
4
Phase 4
Add the dals with their liquid; simmer on low 90 minutes, mashing lightly.
5
Phase 5
Stir in the cream and crushed kasuri methi; serve with laccha paratha.