Page 3 - Lachcha_Parantha.pdf

|
| Add 1 1/2 cups water and
knead to a smooth pliable dough.
The dough should be supple and
soft. Keep aside the dough for 20-30
minutes.

| Apply some ghee/oil all over the disc
and sprinkle some wheat flour.

| At the time of making lachcha
parantha, divide the dough into 6
equal sized balls.

| Take a ball, dust it with some flour
and press slightly. Roll into thin disc
of 6″ diameter.

| Now start pleating the disc from the
oppostie edge just like saree
pleating. We call this as visiri

madippu in Tamil.

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