Lachedar Tandoori Paratha

Lachedar Tandoori Paratha

Unique and multi layered tandoori paratha, easy and crispy recipe. Ideal for Ramazan.

Lachedar Tandoori Paratha

Aloo Keema Recipe Pakistani: English – Urdu

Ingredients:

1. Flour – 3 cups
2. Salt – 1 tsp or to taste
3. Sugar – 3/4 tsp
4. Yeast – 3/4 tsp
5. Baking soda – 3/4 tsp
6. Milk – 1/3 cup
7. Ghee – as required
8. Dry flour – as required

Keto Meatballs

Method:

• Add all above ingredients in the bowl and make dough with water. Cover and set aside until the dough is set.
• Divide the dough into 4 equal balls and roll each ball as thin as possible. Set aside.
• Now apply ghee or melted butter on each paratha, spread dry flour on it and place each layer one by one as shown in the video.
• Now fold and cut in strips and roll it like a wheel.
• Now, with a rolling pin, slightly roll it into a circle.
• Don’t press too hard and don’t roll it too thin.
• Put it in a preheated oven at 180C degree and bake for 5 minutes.
• Take it out from the oven and place it on a skillet and cook it with some ghee/oil.
• Try this yummy tandoori paratha with lamb mince, potato bhujia or as it is with tea.

Note:

• You can take the parathas out of the oven and freeze them for Ramadan.