Lacha parantha with mushroom thick gravy

 INGREDIENTS for mushroom gravy

mushroom 200 gm, wash well, drain and cut into half

to soak

red chilies 3

cashews 8

kaskas / poppy seeds  1 tbsp

imli/ tamarind 1 tbsp

soak these in warm water

to roast

coriander seeds 1 tsp

jeera  1/2 tsp

mustard seeds 1/4 tsp

ajwain 1/4 tsp

cinnamon 1 small piece

black pepper  1/4 tsp

roast it well , add it to the mixer jar along with soaked ing. and grind to a smooth paste adding little water

marinate the mushrooms with the masala and 2 tbsp curd , mix well with light hand and leave it to marinate for 10-15 minutes.

 In a pan, heat 

Ghee 2 tbsp

onion 1 medium size chopped fine

fry onion till light brown

add the marinated mushroom and 1 sprig curry leaves chopped fine, mix well

cook on low flame or else mushroom will get burnt.

as it gets cooked , make dough.

Once cooked, add salt to taste and after switching off and removing from the gas lime juice little.

for dough

atta/ whole wheat flour 1 cup

salt to taste

oil 1 tsp

sugar 1 tsp

water little to make a soft dough, cover and rest the dough for 10-15 minutes.

roll into a big roti, smear little oil,cut into thin slices, DON'T separate the slices.

now carefully roll the slices into a long roll, slightly stretch it. then roll the long roll into a circle. 

press it with your hand to make a small latcha parantha.

heat a tawa, once hot, put the parantha, cook on medium to low flame, for it to get cooked well from inside.

Keep pressing from all sides, once brown spots appear, add little ghee on both sides, cook till crisp, serve it hot with mushroom gravy,, slices onion and lime piece, a bowl of curd to complete the meal.

 

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