Fennel Laccha Paratha
Indulge in the Flavors of India: Fennel Laccha Paratha - A Delightful Culinary Journey!
Equipment
Ingredients
- 300 g atta/flour
- 150 ml water
- 1 tbsp coconut oil
- 1 tsp fennel seeds
- pinch salt
Instructions
- Dry roast the fennel seeds until aromatic. leave to cool and the grind in a pestle and mortar
- Add the ground seeds and salt to the flour.
- Pour in the water a little at a time and with your hand bring it together.
- knead until soft then cover and leave for 30 minutes.
- Take a gold ball sized piece and roll in your hands. Flatten and roll out with a rolling pin.
- Rub coconut oil over the top of it and dust with a little flour.
- Cut the circle into long strips.
- Holding the strips from one end wrap them around eachother very roughly like a rope.
- Roll the rope strips into a tight ball and dust the ball.
- Roll it out until it's about 25cm in diameter.
- Place the tava on the grill an heat up
- Place the dough on the tava until you have brown spots, then turn it over. Smear with coconut oil and turn again until cooked through.
- Crunch it up in your hands to seperate into crispy layers.