Lacha-e-Masala Recipe by Kriti Malhotra

Cooking Time: 7 Minutes
Preparation Time: 25 Minutes
Total Serves: 4

The Ingredient List

• MAGGI Masala-ae-Magic - 3 Packets (6.5 Grams Each)
• Whole Wheat Flour - 2 Cups
• Water - 1-1.5 Cups
• Oil - 2 Teaspoons (To Make Dough)
• Chopped Garlic - 2 (For Each Parantha)
• Red Chilli Powder - ½ Teaspoon
• Salt - 1 Teaspoon (To Taste)
• Desi Ghee - 2 Teaspoons (For Cooking 1 Parantha)
• Butter - 1 Small Cube (For Garnish)
• Carom Seeds - 1 Teaspoon

The Easy Steps

1. In a bowl, add whole wheat flour, carom seeds, oil and give it a rough mix.
2. Now add water little by little to make a soft dough.
3. Rest the dough for 15 mins and knead again.
4. Mix MAGGI Masala-ae-Magic, red chilli powder, salt in a separate bowl and keep aside. 
5. Take a ball size dough, dust with flour, and roll it thin (thicker than chapati and thinner than a parantha).
6. Apply desi ghee uniformly on one side and sprinkle the prepared masala (1 teaspoon) as evenly as possible on the parantha.
7. Cut half radius of parantha and with the help of one cut corner start making a cone. Tuck in the tip of the cone inside out and flatten a little bit.
8. Add chopped garlic and dust wheat flour nicely only once. Roll it thick like parantha keeping the garlic side down.
9. On a hot tawa cook one side. Fill over and add half teaspoon of ghee/oil and cook till golden brown.
10. Remove and crush the parantha gently so that the layers are visible.
11. Serve hot with raita/chutney, pickle.