Indian
Indian - Tandoori and Kebabs
Laccha Paratha Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups whole wheat flour
- • 1/2 tsp salt
- • 2 tbsp ghee, softened
- • 3/4 cup warm water
- • 1/4 cup melted ghee, for layering
- • 2 tbsp flour, for dusting
- • 2 tbsp butter
Preparation Steps
1
Phase 1
Knead the flour, salt, softened ghee and warm water into a smooth soft dough; rest 30 minutes under a damp cloth.
2
Phase 2
Divide into balls and roll each into a very thin large circle.
3
Phase 3
Brush the circle generously with melted ghee, dust with flour, then pleat into a long strip and coil it into a spiral.
4
Phase 4
Flatten the spiral gently and roll out to a 6-inch paratha without squeezing the layers.
5
Phase 5
Slap onto the wall of a hot tandoor (or cook on a hot tawa) until golden spots appear, then turn.
6
Phase 6
Brush with butter, crush the paratha gently between your palms to open the layers, and serve hot.