Skillet #7 - Alan's Lachha Paratha with Spiced Roasted Vegetables and Raita
We were lucky enough to have Alan come in and share his recipe for Lachha Paratha with the group this week. Alan is a fourth year Bachelor or Arts and Diploma of Languages student at the University of Melbourne and has a passion for community building and skill-sharing, as demonstrated by his tireless work with the community garden on campus.
Alan - "I'm Alan, a fourth year Bachelor of Arts and Diploma of Languages student at the University of Melbourne. I'm excited to share this recipe for lachha paratha with spiced roast vegetables and yoghurt as it involves so much of what I love about cooking: techniques like different ways of rolling the flatbread are fun to learn (though I definitely need to experiment more) and they work wonderfully with something simple and easy to adapt like roast vegetables. It is also great food to share and the type of thing I enjoy making for my housemates."
Serves: 4 people
Cook time: 1 hour
Prep time: 30 mins
1 cup plain flour
1 cup wholemeal flour
2 cups warm water (approximately)
2 Tbsp vegetable oil
Pinch of salt
1 Tbsp of Ghee (or substitute with butter)
1 cup yogurt
2 Tbsp lemon juice
1 small cucumber, seeds removed and finely diced.
1 pinch salt
1 cup chopped mint
Add-ons: 1 Tbsp cumin seeds, 1 clove minced garlic, 1 Tbsp lemon zest
½ butternut pumpkin, roughly chopped
½ cauliflower, roughly chopped
2 potatoes, roughly chopped
½ cup vegetable oil
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp salt
1 tsp ground turmeric
1 tsp chili powder
½ cup fresh coriander to serve
Combine both plain flour and wholemeal flour in a bowl and make a small indent (or a “well”) in the middle with your hand.
- Add one of the tablespoons of vegetable oil to the flour and mix through.
Incrementally add in small amounts of hot water while kneading the dough with your hands. Continue to combine and knead until flour is a dough-like consistency – i.e. tight and well-formed but not quite “sticky”.
Set aside for ten minutes to rest.
Once rested divide into 4 – 5 parts and roll into balls and begin to roll out individually with a rolling pin so that they become circular and flat. Aim to make them around 5mm thick at this stage and the desired circumference of your final product.
Paint one side of the paratha with the Tbsp of vegetable oil now and proceed to fold the dough:
first in half to form a semi-circle,
then fold one corner across a third of the semi-circle,
then fold that fold once more so it forms a loose “cone-like” shape.
Pick the dough up and place so the base of the cone (i.e. the smallest tip) touching the bench and proceed to both twist and push down with your hands to form another ball of dough just like you started with. Now you should be able to visibly see the layers of oil and paratha within your balled dough.
Repeat step 4 and roll our your paratha to desired size and preferably a little thinner than previous steps.
Once all 4 – 5 balls have been rolled, heat a non-stick fry pan over medium heat and place first paratha in pan. Flip when small bubbles begin to appear on the surface and the underside is beginning to brown.
Paint the exposed side of the paratha with one Tbsp ghee (or butter if substituting) and flip as per indications given in step 7.
Repeat step 8 and serve immediately once both sides are brown and crispy.
Pre-heat fan-forced oven to 200 degrees.
Line oven tray with the half cup vegetable oil and place in oven as its pre-heating.
Roughly chop the pumpkin, potatoes and pull apart the cauliflower.
Combine all spices and combine with the vegetables in a bowl, making sure to evenly cover each individual piece.
Place the pumpkin and the potatoes in the pre-heated oil in the oven tray and place back in oven, but reserve the cauliflower.
Cook for 30 mins before turning the pumpkin and the potatoes, add the cauliflower at this point.
Cook for a further 30 mins and remove when crispy on the outside and tender on the inside.
Combine all ingredients in a bowl and gently mix together.
To save time put the vegetables on to roast when you're paratha dough is resting.
Aim to use only one hand when kneading the dough as you’ll always have to either grab more flour or water at some stage and its easier with at least one clean hand.
When rolling your paratha, use the rolling pin to work your way out from the centre of your dough so that you are consistent and measured in your rolling.
Don’t overthink it and overwork your dough: if you fixate and try to make it perfect, it’ll get too aerated and won’t be as fluffy in the end
Practice makes perfect with any kind of dough. Don’t be put off with some difficulty at first and power through until you make the perfect paratha!