Fennel Laccha Paratha
Crisp and soft flaky flatbread
Black pepper is such an important part of Sri Lanka and South India cooking. Black pepper is where the spice trade began and is still most traded spice in the world. It crosses all culture and cuisines and in years gone by it had more value then gold.
It grows on a vine and all the varieties of pepper come from the same fruit it bears. Black pepper is the cooked and dried unripe fruit, green pepper is the dried unripe fruit and white pepper is the ripe fruit seeds. Peppercorns contains peperine which is the chemical that gives it it's bite which is very different from the spiciness found in chillies.
The use of black pepper in this cuisine not only give heat but it adds a dark moody depth that is simply amazing.
N.B. You can vary the amount of pepper powder and green chilies to suit your spice level.
|Typical values*||per Serving|
|of which saturates (g)||2.3|
|of which sugars (g)||1.4|