Garlic Lachha Paratha and Stuffed Garlic Paratha: Two Recipes
Garlic Paratha Two Ways
Here are two different recipes for deliciously flavorful garlic parathas: lachha garlic paratha and stuffed garlic paratha.
Serve them for breakfast or lunch with homemade butter or dahi (yoghurt). Try each recipe and give me your feedback in the comments section below!
For the dough:
- 1 cup atta (whole wheat flour)
- 1/4 tsp salt
- 1 tsp sugar
- 1 tsp vegetable oil
- Water, as needed
For the stuffing:
- 2 tbsp desi ghee (clarified butter) or regular butter, melted, if using salted butter, omit the salt, below
- 1 tbsp finely grated garlic paste
- 1/2 tsp red chilli flakes
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp red chilli powder
- 2 tbsp chopped hara dhania (cilantro)
- In a large bowl, add all the ingredients needed for making the dough and mix well. Add water little by little and make a slightly soft dough. Knead the dough well and let it rest, covered by a damp cloth, for 15 minutes.
- While the dough is resting, prepare the stuffing. In a large bowl, add the desi ghee, garlic paste, chilli flakes, oregano, salt, red chilli powder, and chopped hara dhania. Stir and mix until all the ingredients combine well. Set aside.
- Once the dough has rested, knead it a few times. Then divide it into two equal portions.
- Set a tawa (skillet) to heat up on low heat and start making the parathas. We are making two types of garlic parathas: one is lachha garlic paratha and the second is stuffed garlic paratha.
- For the lachha garlic paratha, take one portion of dough, dust it in dry flour, and roll it out into a large thin roti.
- Divide the stuffing into two portions and spread one portion on the thin roti. Sprinkle some dry flour and start folding the paratha by making pleats. Roll the pleated dough like a Swiss roll, and tuck in the free end beneath the paratha.
- Press the dough a bit, dust some dry flour over it, and roll it out into a slightly thick paratha.
- Place the paratha over the heated tawa, keeping the heat on low. Let one side cook for 30 seconds, then flip it over, and let the other side cook for 30 seconds.
- Flip the paratha again and spread a little oil over it. Then flip it over and spread oil over on this side, as well. Flip the paratha repeatedly until golden and crisp on both sides. Transfer it to a plate.
- For the stuffed garlic paratha divide the dough into two portions and roll them out to make two rotis, each about 5 inches round. Spread the stuffing over one roti, keeping the edges free, and place the other roti over it. Press all around firmly to seal the rotis all around. Roll out the roti into a large paratha.
- Place the paratha on a heated tawa keep the heat on medium. Cook for 15-20 seconds; then flip it over and cook the other side for 15-20 seconds. Flip the paratha again and spread a little oil over this side. Then flip it once more and spread some oil on this side, too.
- Cook the paratha, flipping frequently, until well cooked and golden. Transfer to the plate.
- Serve the parathas with homemade butter or dahi (yoghurt).
Two Recipes: Garlic Lachha Paratha and Stuffed Garlic Paratha
© 2020 Rajan Singh Jolly