Luchi Parotta

This recipe combines the flaky, multi-layered texture of a porota with the light, golden puff of a traditional Luchi.

Maida (All-Purpose Flour): 2 Cups

Salt: ½ tsp

Cooking Oil: 2 tbsp (for dough) + extra for layering and deep frying

Water: Lukewarm (as needed)

Dusting: Extra flour for rolling

In a large mixing bowl, combine 2 cups of Maida, ½ tsp salt, and 2 tbsp cooking oil. Mix thoroughly until the flour is crumbly. Gradually add lukewarm water and knead into a smooth dough that is neither too stiff nor too soft. Pro Tip: Use your knuckles to "punch down" and push the dough while kneading. Continue for 3-4 minutes until elastic. If the dough is too soft, add a bit of flour; if too firm, add a few drops of water. Coat the surface with 1 tsp of oil to prevent drying. Cover and let it rest for 45 minutes.

Shape the rested dough into a cylinder and divide it into 7 equal parts. Roll one ball into a thin Roti. Spread a thin layer of oil and sprinkle flour on top. Fold both sides inward, then fold from top to bottom to form a square shape (as shown in the video). Cover the squares and let them rest for another 5 minutes.

Dust a square piece with a little flour and gently roll it out, maintaining the square shape. Heat oil in a pan until very hot. Carefully slide the Luchi Porota into the oil. It should bubble and puff up immediately. Flip and cook both sides until they are a beautiful golden color. Drain on a paper towel to remove excess oil.

Serve hot with your favorite side dish—Suji Halwa, Chana Masala, or Chicken Curry with a squeeze of lime!

Lachcha Paratha

All purpose flour - 2 cup + little more for dusting

Baking soda - a pinch

Sugar - 1 tsp

Salt - 1 tsp

Oil - 2 tbsp

Luke warm water - enough to make a smooth dough

Oil - 2 - 3 tbsp

Combine together AP Flour, Baking soda, Sugar and Salt in a deep bowl. Add 1 tbsp Oil to it and mix well. Add Water little by little to the mixture and knead to a smooth dough. Keep aside rest for an hour.

Make about 8 - 9 balls out of the prepared dough. Take one ball, dust withAP Flour and roll it out as thin as possible. Spread Oil all over in one side then make pleats with the rolled dough. Make a roll out of pleated dough, and bring the end to the center. Repeat the same with remaining dough. Keep covered and let rest for about 10 min.

Heat a tawa on medium heat. Take one of the pleated and rolled dough, roll it with a rolling pin to make the Parathas, and place it over the hot tawa and cook until both sides turn crispy. Remove from heat, crush it lightly from the edges, with your hand, to seperate layers.

Serve hot.

Pesarettu with Raw Coriander Chutney

Whole Green Moong Dhal - 1 cup

Idly Rice - ⅓ cup

Fenugreek - 1 tsp

Cumin - 1 tsp

Green Chilli - 4

Ginger - a small pc

Salt

Oil

Soak Moong Dhal with Idly Rice and Fenugreek seeds in Water overnight.

In the morning, pour the soaked Dhal mixture in a wet grinder along with Cumin seeds, Green Chilli, and Ginger. Grind this mixture to a smooth Batter and transfer to a large bowl. Season the Batter with required Salt.

Heat a Dosa tawa on medium flame. Grease the tawa with Oil. Pour a ladle of Batter in the hot tawa and spread smooth to a large circle. Drizzle Oil on the sides of the Pesarettu. You can cook the Pesarettu closed for 30 sec without flipping or you can flip the Pesarettu if you are worried about raw Batter.

For Chutney: In a blender add 2 cups Cilantro, 2 Green Chillies, a small piece Tamarind, 1 tbsp. Jaggery, ½ cup Coconut and required Salt. Grind the ingredients to a fine paste without adding any Water.

Enjoy hot Pesarettu with Raw Coriander Chutney.