Chur Chur Khasta Chilli Garlic Laccha Paratha | Chutney Raita | Breakfast Lunch Dinner | Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 716.2K views Dec 31, 2024

Ek subah Chur Chur Lacha Paratha ho aur uske sath ho chatpati si chutney toh din hi ban jaye. This recipe will teach you the easiest method to make Lacha Parathas without any hassle aur usko accompany karegi ek chatpati si chutney. Toh dekhiye ye recipe and add flavors to your day in a delicious way. Chilli Garlic Chur Chur Laccha Paratha, Chutney Raita

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Whole Wheat flour (आटा) - 1½ cups
All purpose flour (मैदा) - 1½ cups
Salt (नमक) - ¾ tsp
Butter, soft (नरम मक्खन) - 1 tbsp
Water (पानी) - as required
Butter, melted (मक्खन) - 1 tbsp
Whole wheat flour (आटा) - for dusting
Chilli flakes (कुट्टी मिर्च) - ½ tsp
Garlic, sliced (लहसुन) - 1 tbsp
Coriander, chopped (ताज़ा धनिया) - handful
Oil (तेल) - for frying

For Chutney Raita

Mint leaves (पुदीना पत्ता) - ½ cup
Coriander (धनिया पत्ता) - 1½ cups
Green chillies (हरि मिर्च) - 2 nos
Ginger (अदरक) - a tiny piece
Salt (नमक) - to taste
Chaat masala (चाट मसाला) - 2 tsp
Black salt (काला नमक) - ½ tsp
Roasted cumin (भुना जीरा पाउडर) - 1 tsp
Lemon, small (नींबू) - 1 no
Curd (दही) - 2 cups

Step-by-Step Cooking Instructions

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Toh dekhiye ye recipe and add flavors to your day in a delicious way.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Chur Chur Khasta Chilli Garlic Laccha Paratha?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.