Ingredients for Varki Laccha Choor Chaur Paratha
Maida - 1 cup (150 g) Wheat flour - 1 cup (150 g) Ghee - 3-4 tablespoons Ajani - ½ teaspoon salt - ½ teaspoon or as per taste
Put the dough in a bowl. Mix well with the flour and mix it. Add salt, oregano and 2 teaspoons of ghee to the flour and mix it. Add little water to the dough and knead the dough softly (1 cup of water is used to interrupt the dough, 1 table spoon water is saved). Cover the dough and keep it for 20-25 minutes, the dough will be set in full swing.
After the kneading of the dough after 20 minutes, apply a little ghee on the hand and mix the dough. Take a little dough from the grated flour and make round loजियेes (you can make the butter like small or big as you like). Wrap the dough into a dry dough, roll the round, diluted parathas in a diameter of 10-12 inches, spread a little on the frying pan and spread it all around. Fold the parantha into three parts. First turn a little bit and spread it over the ghee. Then remove the second part and put it on the first and spread it with ghee and again fold it and make it ghee and make the square part while folding the other part. (You can see how to fold parathas in our video).
Roll out the flour again in a dough (sprite) and repeat the square thin parantha again. Sprinkle the paratha with ghee and turn Parantha back into three parts like before. Put some ghee on a paratha and fold it again in three parts. The square is ready to form.
Prepare the loai again by wrapping it in a dry dough (reflection) and make a square thin parantha bell. The 81-layer paratha is ready in this manner.
Heat the pan to grind parathas. Put a little ghee and spread it all around. Put the paratha on the pan, let the parathas squeeze on medium flame. Turn the parantha on the surface of the surface above the parathas, turn the parantha on the lower surface, and pour the ghee on the upper surface of the paratha, spread it over the paratha. Turn the paratha and spread it on the second surface by adding ghee. Until the parantha came to brown chitri from both sides Take off Sika Paratha from the pan and place it on a plate placed on the plate or on the napkin paper plate. Prepare all paranthas in this way. With so much flour, 6 parathas become ready.
Garamagram karaki luchi is ready to be a crumbled parantha. Serve curd with paratha, potato tomato vegetable, potato potato peas, peas and vegetables of your favorite vegetable and eat it.
