Lachedar Paratha

This New Year, like everyone else, I made a few resolutions..The "Two Times" resolution(s) among other resolutions --

• Will do justice to the Gym-membership by visiting the Gym at-least twice a week
• Will bond with my Yoga-mat at-least twice a week
• Will blog post at-least twice a week
• Will blog-hop and see what everyone else is cooking at-least twice a week
• Will eat meat at-least twice a week
• Will call my friends and family at-least twice a week

etc etc.. The list goes on..
25 days later, I am yet to incorporate them in my lifestyle. What I have concluded is that its so easy to make up the list..But to follow it, its entirely a different thing. I guess I need to go to a boot camp to get disciplined. :(
 Over the weekend, I dragged myself to the supermarket to get some ground meat. I made a scrumptious "African" dish with the meat + greens and made these lovely parathas to eat it with.
It also tastes good with Simple Vegetable Kurma, Channa Masala, Flambeed Orange Peppers or Maharashtrian "Sugar and Spice" Eggplants N Potatoes.

Ingredients:

• 1-3/4 Cups Whole Wheat Flour ( I use "Aashirvaad" Atta from Indian, Atta: Ground Whole Wheat grains)
• 1 Cup Warm Water + a few more tbsp, as required
• 1 Tbsp Olive Oil 
• 1/2 Tsp Salt
• 1/2 Tsp Sugar
• 1 Tbsp Olive Oil +  1 Tbsp Butter (liquid) mixture
• 1/8 Cup Whole Wheat Flour, for dredging and filling

Procedure:

• In a  wide bowl, add the flour, salt, sugar, 1 Tbsp Olive Oil and a cup of warm water.

• Knead the dough, sprinkling water as needed and form a soft dough. Let the dough rest in a warm spot for an hour.

• Knead the dough again and divide it into 8-10 even-sized balls. Flatten the balls into discs and set it aside.

• Roll the dough into a thin circle. Add a tsp of oil-butter mixture in the center. Add 1/2 Tsp of flour on the top.Make a paste out of the flour and oil-butter mixture.

• Smear the paste all over the circle evenly. Roll the dough, jelly-roll style into a tight rope. Afterward, roll the rope back and forth to lengthen it until its about the thickness of a cigar.

• Form the rope into a tight coil( like shown in the picture) and arrange it on a plate. Repeat the same for all the other discs. Smear any leftover oil-butter mixture on the top of the coiled discs.Cover with a  cling wrap. Refrigerate the discs for at-least 2-3 hours.

• Roll the coiled discs, dredging with flour until its approximately about the thickness of a Nickel.

• Repeat the above steps for the remaining coiled discs.

• Warm a Griddle/Tava. Dip a paper towel in oil and smear the Griddle/Tava. Add the rolled-out paratha and cook for 15-20 secs.

• Flip and cook for another 15-20 seconds. Flip it once more and cook until there are light-medium brown spots all over the parathas.

• Serve warm with any side-dish of choice. A few recommendations -  Simple Vegetable Kurma, Channa Masala, Flambeed Orange Peppers or Maharashtrian "Sugar and Spice" Eggplants N Potatoes.

Enjoy!