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No. of Parathas : 9 (medium size)
Duration: 50 mins
Ingredients for Lachha Paratha
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Method for Lachha Paratha
- Add maida, salt, sugar, milk and ghee in a parat/big bowl.
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- Now carefully use lukewarm water little by little for kneading. Lukewarm water results in soft parathas.
- We need smooth dough for parathas, the dough should be soft like chapati dough. Cover the dough with wet cloth and let it rest for at least 30 mins.
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- After 30 mins, roll dough long.
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- Start making portions by dividing dough in equal sized balls. Let it rest for 5 mins.
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For Lachha Paratha :
- Take one ball and starting making as much thin chapati as you can. Don’t worry if your chapati is not of a perfect shape.
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- Now apply ghee/oil on the chapati and dust it with the flour.
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- Hold 1/2″ wide strip from top of the chapati and start pleating it in same way as shown in below picture.
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- Roll the pleated edges in the form of a swiss roll, as shown in the picture below.
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- Repeat this procedure with other dough balls also.
- Take one roll at a time and start making parathas out of it in similar way as we make normal parathas.
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- Heat griddle/tawa on middle flame and place paratha on it.
- When you see bubbles appearing on the surface, apply ghee/oil on the top side and flip it on the other side.
- Let it cook for a minute, again apply ghee/oil on the top side and flip it upside down.
- Cook until both the sides are evenly golden brown from both the side.
- Lachha parathas are ready to serve! Serve it with any vegetarian or non vegetarian dish of your choice.
- Lukewarm water helps in getting softer parathas.
- If you want you can skip sugar in your recipe.
- For a healthier version you can go for wheat flour instead of maida.
- Application of oil/ghee is a very important step, for layers to open up easily you need to grease chapati generously.
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