Laccha Paratha + Salna

Ingredients

• Onion - 6 Kg
• Tomato - 6 Kg
• Mutter - 2 Kg
• Potato - 5 Kg
• Garlic - 250 gms
• Ginger - 200 gms
• Dhaniya dana - 400 gms
• Jeera - 250 gms
• Saunf - 100 gms
• Coconut - 7
• Corriander - 1 Big
• Kadipatta - 1
• Maida - 8 Kg
• Rava - 500 gms
• Sugar - 1 Kg
• Ghee - 1 Kg
• Shengana - 1 Kg
• Mirchi (Light Green + Dark green) - 300 + 100 gms

Preparation

Salna

• Saute dhaniya dana, jeera, saunf, garlic and onion
• Grind above with coconut, kothmbir and pudina to fine paste
• In another vessel, heat oil, add jeera, onions and saute
• Add tomatoes and saute
• Add haldi, chilli powder and saute
• Add above paste, salt and saute
• Add water and bring to boil
• Add aamchur powder and mix
• Add coriander and mix

Laccha Paratha  

• Mix powdered sugar, salt and maida
• Add ghee and mix till maida binds and stays together when clenched in hand
• Add water and mix
• Knead batter till it becomes a little soft
• Add oil and knead again
• Cover with moist cloth and keep aside for 1 hour
• Saute shengana, jeera, mirchi and little garlic and grind little to make thecha. Mix this thecha with ghee
• Make balls of maida and add more oil and keep aside for 1 hour
• Roll into chapati and add thecha.
• Fold the chapati in ribbon shape and swirl it from one end to make a layered ball
• Press the layered ball from the middle to the sides to make paratha
• Heat on low flame