Lachha Paratha is a flaky, multilayered shallow fried North Indian bread prepared with whole wheat flour or all purpose flour and ghee. This is a popular paratha and easy to make. This paratha has many layers which is known as ‘Parat’ in North India. These layers are separated by ghee and dry flour.
This Paratha is loaded with ghee in comparison of normal paratha. If we reduce amount of oil, it will not be so flaky. The perfection in making lachha paratha lies in rolling them in right way. If you make them more thick, more layers will be visible but if you roll thin, layers will not be perfect. You can crush the paratha between your palms so that the layers can be open and then serve. Do not press a lot while rolling. It seems difficult but believe me it’s easy to make.
You can serve this paratha during dinner or lunch. This crispy paratha can be served with any Indian curry like palak paneer, dum aloo, kadai paneer or any dry vegetable like methi aloo, pindi chole or with pickles during breakfast.
Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
¼ tsp salt
Water as required
Oil for frying
Combine well and knead into a soft dough using enough water. Add water in small quantities as it will prevent you from adding too much water to bind dough. The dough should be soft like chapati dough.
Cover the dough and set aside for 15 minutes.
Now make a medium sized ball from dough. Roll it in a round shape with the help of dry flour.
Apply ghee or oil over the entire surface using your hand or brush.
Sprinkle dry flour over it with the help of strainer or using your hand.
From the edge start folding and pelating like a paper fan. Make sure to make small pleats which gives more layers.
Now hold the two ends and stretch the dough. Now start rolling the pleated dough in a spiral form. Join the edges by pressing gently.
Dust with some flour and start rolling like chapatti. Do not apply too much pressure. It should be of medium thickness.
Heat a tawa on medium flame and place this paratha over it. When one side cooks, flip and cook other side.
Apply little oil and cook from both sides until to golden or evenly cooked.
Now remove the paratha from tawa and crush with your hands lightly to separate the layers.
Transfer to plate and serve them with your favourite curry.
This Paratha is loaded with ghee in comparison of normal paratha. If we reduce amount of oil, it will not be so flaky. The perfection in making lachha paratha lies in rolling them in right way. If you make them more thick, more layers will be visible but if you roll thin, layers will not be perfect. You can crush the paratha between your palms so that the layers can be open and then serve. Do not press a lot while rolling. It seems difficult but believe me it’s easy to make.
You can serve this paratha during dinner or lunch. This crispy paratha can be served with any Indian curry like palak paneer, dum aloo, kadai paneer or any dry vegetable like methi aloo, pindi chole or with pickles during breakfast.
Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
2 cups atta (Whole wheat flour)¼ tsp salt
Water as required
Oil for frying
Instructions:
Take flour and salt in a mixing bowl.Combine well and knead into a soft dough using enough water. Add water in small quantities as it will prevent you from adding too much water to bind dough. The dough should be soft like chapati dough.
Cover the dough and set aside for 15 minutes.
Now make a medium sized ball from dough. Roll it in a round shape with the help of dry flour.
Apply ghee or oil over the entire surface using your hand or brush.
Sprinkle dry flour over it with the help of strainer or using your hand.
From the edge start folding and pelating like a paper fan. Make sure to make small pleats which gives more layers.
Now hold the two ends and stretch the dough. Now start rolling the pleated dough in a spiral form. Join the edges by pressing gently.
Dust with some flour and start rolling like chapatti. Do not apply too much pressure. It should be of medium thickness.
Heat a tawa on medium flame and place this paratha over it. When one side cooks, flip and cook other side.
Apply little oil and cook from both sides until to golden or evenly cooked.
Now remove the paratha from tawa and crush with your hands lightly to separate the layers.
Transfer to plate and serve them with your favourite curry.
Tips:
- Don’t reduce amount of oil, it will not be so flaky.
- Add ½ cup milk while knead, paratha will be soft.
- Use can use ½ part whole wheat flour and ½ part all purpose flour instead of whole wheat flour.
- Do not apply too much pressure while rolling. It should be of medium thickness.
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