How To Make Paye(trotters) With Lachha Paratha

Table of Contents

Introduction

Here we take about paye (trotters). this dish is hearty for meat lover made from slow-cooked animal trotters, typically from goat, lamb, or cow and buffalo. this is traditional South Asian dish and most popular in Pakistan. It is often enjoy in winter or eat as a breakfast with paratha, it also use as a dinner with naan , or with stemmed rice as you like choice is your but here i take about paye with paratha which is also a good combination. Paya develops a thick, flavorful broth packed with nutrients. This hearty curry is known for its deep, aromatic taste, The long, slow cooking process infuses the meat with rich flavors and creates a deeply satisfying broth. but it is requiring time and patience to get a flavorful and aromatic dish.

Ingredients:

Ingredients for Paya:

2 beef paya (trotters )
1 midium onion finely chopped
2 medium tomatoes, chopped
3 tablespoons yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
3 tablespoons oil
1/2 tablespoon coriander powder
1/2 tablespoon red chili powder
1/2 tablespoon turmeric powder
1/2 tablespoon cumin powder
1/2 tablespoon garam masala
1/2 tablespoon salt or about your taste
3-4 cups water
2 green chilies, sliced
1-inch ginger, julienned
Lemon wedges
Fresh coriander leaves, chopped

Ingredients for Lachha paratha:

3 cups whole wheat flour
3 tablespoons ghee
Water for kneading
Ghee for cooking
1/2 teaspoon salt

Instruction

Step No 01:

Clean and Boil Paya (trotters). Take a large pot to wash the paye (trotters) under running water.After washing the paya (trotters) add water,a some amount of salt and a small amount of vinegar or lemon juice. bring to a boil on high flame and then most important point is simmer for 5-6 hours (or almost 2 hours in a pressure cooker) until the trotters become tender or its depends on your trotters because Cooking times may vary depending on the size and type of paya. Slow cooking enhances the flavor—traditional Paya takes 7-8 hours for the best taste. Use fresh, high-quality paya for the best taste. Add spices like black peppercorns, cloves, and bay leaves during the boiling process for extra flavor. By following these steps, you can effectively clean and boil paya.

Step No 02:

Prepare the Masala and Cook Paya Curry. Take a large pot with three tablespoons of oil, heat oil on medium flame, add one medium onion finely chopped saute until golden brown color, add one tablespoon of ginger paste and tablespoon of garlic paste, and cook for up to five minutes. Further add two medium tomatoes chopped, three tablespoons of yogurt, half a tablespoon of coriander powder, half a tablespoon of red chili powder, half a tablespoon of turmeric powder, half a tablespoon of cumin powder, half a tablespoon garam masala and half a tablespoon of salt or about your taste stir well and cook until the oil separates. masala is prepared.

Now, to cook paya curry Add the boiled paya(trotters) along with their broth into the masala and stir well. For the flavors to blend cook up to forty to forty-five minutes at low flame. If you want a thicker consistency of paya curry add wheat flour with a little water and add it to the paya curry. Now your delicious paya (trotters) is ready to eat.

Step No 03:

Making the lachha paratha. First you have to make the dough, take a large bowl and add three cups of whole wheat flour, three tablespoons of ghee and half a teaspoon of salt. Now add water gradually and knead the dough with your palm and fingers to make a smooth and soft dough for lachha paratha and Cover the dough with cloth and take aside for at least thirty minutes.

After thirty minutes make balls of dough of equal size take one ball and roll it out into a circle, spread ghee over the rolled-out dough, and then sprinkle a little flour on top of the rolled-out dough, Fold the dough into a pleat-shaped again roll out the pleated dough into a circle. Now heat a tawa (griddle) on medium flame and put out the paratha on heated tawa, cook the the paratha on both sides unless it turns into golden brown color and crisp, applying ghee as needed. Apply the same method to the remaining balls of dough. Your lachha paratha is ready to eat

Step No 04:

Serve. Just you have to garnish paya (trotters) with two green chilies sliced, one-inch ginger, julienned, Lemon wedges, and Fresh coriander leaves, chopped, and serve hot and enjoy your rich, flavorful, and nutritious Paya curry with your favorite homemade Lachha paratha.

video tutorial:

This video is related to the how to make paye(trotters) With lachha paratha recipe it is a very helpful video for cooking this recipe and this video consumes very little time and you can easily cook it with delicious taste.

Video credit life with miral

Conclusion:

preparing delicious and authentic Paya with Lachha Paratha is a labor of love, but the results are well worth the effort. From the initial cleaning and slow simmering of the trotters to the careful blending of aromatic spices in the curry and the artful creation of flaky Lachha Parathas, each step contributes to the final rich and flavorful dish. The key to perfect Paya lies in patience, allowing ample time for the trotters to become tender and the flavors to meld. Garnished with fresh herbs and served hot, this hearty and nutritious meal offers a true taste of culinary tradition and is best enjoyed shared with family and friends.