Masala Paneer With Layered Lachcha Paratha
Oven time 50-55 min
Lachcha or Lachedar paratha is a popular flaky, layered paratha from North India and Pakistan, the layers are separated by ghee or oil when rolling, so they separate during cooking to give the flaky texture. Try them with this delicious, traditional North Indian favourite, Masala Paneer.
Ingredients: For the Masala Paneer
- 2-3 tbsp sunflower oil
- 2 bay leaves
- 1 cinnamon stick
- 2 onions
- 3 garlic cloves
- 1 cm ginger
- 4 tbsp tomato puree
- 1 tsp salt
- ½ tsp chilli powder
- 1 tsp garam masala
- 2 tbsp kasturi methi
- 1 tsp honey
- 500 gms paneer, cut into small rectangles
- 2 tbsp double cream
Ingredients: For the Paratha
- 200 gms medium chapati flour
- 200 gms self raising flour
- ½ tsp salt
- 3 tbsp ghee
- 200 ml water
- Extra ghee for layering
- Sunflower oil for cooking
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01 Grind the onions, garlic and ginger to a paste.
02 Heat the oil in a pan and add the bay leaves and cinnamon and let it sizzle for a minute. Add the onion paste to it and let it cook until golden, this could take upto 20 mins.
03 Add the tomato puree to this with 400 ml water, cover and cook for another 20 minutes.
04 Now add the salt, chilli, garam masala, methi, honey and 100 ml boiling water. Cook this for 5 minutes. Then add the paneer and cream and cook for the last 2 minutes.
05 In a bowl combine the flours, salt and ghee and mix it all well. Slowly add the water to this until you form soft dough. You might not need all the water so add it slowly. Knead it for a couple of minutes, cover with cling film and leave it to rest for 15 minutes.
06 Divide the dough into 10 portions and roll out each portion into 5-6 inch circle. Spread ½ tsp ghee on the circle then roll it into a cylinder shape and twist it into a circle. Cover it in the flour and roll it into 5-6 inch circle.
07 Heat a griddle and put the layered paratha on top and cook on both sides for 2 minutes until golden. Put ½ tsp sunflower oil and cook until crispy and golden.
Serve it hot with the masala paneer.