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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Mughlai Aloo Dum with Laccha Paratha - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare Potatoes and Cashew Paste
- In a pot, add 4 cups of water and 1 tsp of salt. Bring to a boil. Add the baby potatoes and cook for 10-12 minutes until they are 80% cooked (a fork can be inserted but meets some resistance).
- Drain the potatoes, let them cool slightly, then peel the skins. Prick each potato all over with a fork. This is crucial for flavor absorption.
- While the potatoes are boiling, soak the cashew nuts in 1/2 cup of warm water for at least 15 minutes.
- Transfer the soaked cashews along with the water to a blender and grind into a very smooth, fine paste. Set aside.
2
Shallow Fry the Potatoes
- Heat 1/2 cup of oil in a kadai or deep pan over medium-high heat.
- Carefully slide the parboiled and pricked potatoes into the hot oil.
- Shallow fry for 8-10 minutes, turning them occasionally, until they are evenly golden brown and have a slightly crisp exterior.
- Using a slotted spoon, remove the potatoes and place them on a plate lined with a paper towel to drain excess oil.
3
Cook the Gravy Base
- Remove the excess oil from the kadai, leaving about 2-3 tablespoons. Reheat the pan on medium heat and add the ghee.
- Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- Add the finely chopped onions. Sauté for 7-9 minutes, stirring frequently, until they turn soft and light golden brown.
- Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- Pour in the tomato puree, mix well, and cook for 5-6 minutes until the mixture thickens and you see oil separating from the sides of the masala.
4
Build the Creamy Gravy
- Add the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 30 seconds.
- Reduce the heat to low. Add the whisked curd (yogurt) a little at a time, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until integrated.
- Now, stir in the prepared smooth cashew paste. Cook for another 3-4 minutes, stirring constantly, until the gravy thickens and becomes glossy.
5
Simmer the Curry (Dum Cooking)
- Gently add the fried baby potatoes to the gravy. Add 1.5 cups of water and salt to taste. Stir gently to coat the potatoes well.
- Bring the curry to a gentle simmer over medium heat.
- Cover the pan with a tight-fitting lid. Reduce the heat to the lowest possible setting and let it cook on 'dum' for 10-12 minutes. This slow cooking process allows the potatoes to absorb the rich flavors of the gravy.
6
Finish and Garnish
- Turn off the heat. Uncover the pan and gently stir in the fresh cream and garam masala.
- Crush the kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the curry. This releases its aroma.
- Garnish with freshly chopped coriander leaves. Let the Aloo Dum rest for 5-10 minutes before serving to allow the flavors to meld.

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.

Mughlai Aloo Dum with Laccha Paratha

Nutrition per Serving

Recipes in this Meal

1. Mughlai Aloo Dum

Ingredients

2. Laccha Paratha

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About Mughlai Aloo Dum with Laccha Paratha

Instructions

Ingredients

Instructions