Name: Laccha Paratha
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta (Whole wheat flour); 1 tsp Salt; 0.5 cup Ghee (Melted, for dough, layering, and cooking); 1 cup Water (Lukewarm, adjust as needed)

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Bhuna Gosht Recipe with Laccha Paratha - North Indian Dinner | CraftMyMeals

Instructions

1
Marinate the Mutton: In a large bowl, combine the mutton pieces, 1 tbsp ginger-garlic paste, whisked curd, turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Mix thoroughly to coat the mutton. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2
Brown the Onions: Heat ghee in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until fragrant. Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are deep golden brown. This step is crucial for the flavor base.
3
Sauté the Mutton (Bhuna): Add the remaining 1 tbsp of ginger-garlic paste to the onions and sauté for one minute until the raw smell disappears. Add the marinated mutton to the cooker. Increase the heat to medium-high and sauté for 10-12 minutes, stirring continuously. The mutton should be well-browned, and the moisture from the marinade should evaporate, with ghee separating from the masala.
4
Cook the Masala: Reduce the heat to medium. Add the remaining 0.5 tsp Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic. Stir in the tomato puree and the remaining 0.5 tsp salt. Cook for 7-8 minutes, until the tomatoes are well-cooked and the ghee starts to ooze from the sides.
5
Pressure Cook: Pour in 1 cup of water and add the slit green chilies. Stir well, scraping any bits stuck to the bottom of the cooker. Secure the lid and bring to high pressure (first whistle). Then, reduce the heat to low and cook for 20-25 minutes.
6
Finish and Thicken: Turn off the heat and allow the pressure to release naturally. Open the lid and check if the mutton is tender. If the gravy is too thin, turn the heat back on to medium-high and simmer, stirring occasionally, until it reaches your desired thick consistency that coats the mutton pieces.
7
Garnish and Serve: Stir in the garam masala. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with naan, roti, or steamed rice.

Ingredients

2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)

Instructions

1
Prepare the Dough (10 mins + 30 mins resting)
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
- Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
- Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
- Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
- After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
- Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
- Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
- Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
- Gently stretch the pleated strip to lengthen it slightly.
- Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
- Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
- Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
- Take one rested coil and lightly dust it with atta.
- Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
- Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
- Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
- Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
- Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
- Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
- Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
- Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
- Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
- Serve immediately with your favorite curry, dal, raita, or pickle.

Bhuna Gosht with Laccha Paratha

Nutrition per Serving

Recipes in this Meal

1. Bhuna Gosht

Ingredients

2. Laccha Paratha

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About Bhuna Gosht with Laccha Paratha

Instructions

Ingredients

Instructions