How to Make Lachha Paratha at Home

About Lachha Paratha:

Lachha paratha is a very famous paratha variety from North India, which is made from whole wheat flour or all purpose flour known as maida.  Lachha paratha is a classic Indian layered flat bread.  You can serve this laccha paratha with any kind of dry sabzi, any kind of gravy-based sabzi, or with dal.

Ingredients:

• 2 cups of whole wheat flour known as atta.
• Salt to taste.
• 1 tablespoon of refined oil or ghee to knead the dough.
• Water as needed to knead the dough.
• Oil or ghee as required to roast the parathas.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Making Dough for Lachha Paratha:

1.  Take a large mixing bowl and add on the whole wheat flour, salt to taste, and 1 tablespoons of ghee or oil.
2.  Then, mix all the ingredients well in your hand.
3.  Then, add water little by little to make a smooth and non-sticky dough.
4.  Then, knead the dough for 5-7 minutes or until dough is soft and pliable.
5.  Then, cover the dough and keep aside for 15-20 minutes.

Rolling Lachha Paratha:

1.  After resting the dough for 15-20 minutes, take the dough and knead the dough for another 2-3 minutes.
2.  Then, make medium sized balls from the dough and then cover and keep aside.
3.  Then, take a dough ball and lightly dust with the wheat flour.
4.  Then, with the help of a rolling board and pin, roll the dough ball into a 7-8 inches diameter disc.
5.  Then, apply oil or ghee all over the disc and sprinkle some wheat flour on the top.
6.  Then, from the edges start to fold and pleat the paratha till the end and then roll the pleated dough tightly in circle and then join the edges.
7.  Then, slightly dust with some wheat flour and roll into as thin or as thick you like your paratha to be.
8.  Repeat the same process with the remaining dough balls.

Roasting Lachha Paratha on Tawa:

1.  Take a tawa and heat the tawa on a medium heat.
2.  When tawa is hot, transfer the paratha into the tawa.
3.  When paratha is partly cooked from one side, then turn over and cook from other side and cook until you see some brown spots.
4.  Then, apply ghee or oil on both sides and fry the paratha until you see brown spots all over the paratha.
5.  Then, transfer the lachha paratha into a plate and slightly crush with your hands to form layers.
6.  Repeat the same with the remaining paratha.
7.  Serve this lachha paratha hot with any kind of dry sabzi, gravy-based sabzi, or with dal.