LACHHA PARATHA
Lachha Paratha, also known as layered paratha, is a popular Indian flatbread known for its crisp and flaky layers. Here is your recipe:
Ingredients:
- 2 cups whole wheat flour (atta)
- 1/2 cup all-purpose flour (maida)
- 1 tsp salt
- Water, as needed for kneading
- Ghee or oil, for brushing and cooking
Instructions:
1. **Prepare the Dough:**
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt.
- Gradually add water and knead to form a soft and pliable dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
2. **Divide the Dough:**
- After resting, divide the dough into equal-sized balls (about 8-10 balls).
3. **Roll Out the Parathas:**
- Take one dough ball and roll it out into a thin circle (about 8-10 inches in diameter) on a lightly floured surface.
- Brush a thin layer of ghee or oil over the rolled-out dough.
4. **Create the Layers:**
- Starting from one edge, fold the dough in a pleated manner, like a paper fan, until you reach the other edge.
- Once you have a long pleated strip, roll it into a tight coil (like a spiral or cinnamon roll).
- Flatten the coil gently with your hand.
5. **Roll Out Again:**
- Roll out the coiled dough gently to form a paratha, about 6-7 inches in diameter. Be careful not to press too hard to maintain the layers.
6. **Cook the Parathas:**
- Heat a tawa or flat skillet over medium heat.
- Place the rolled-out paratha on the hot tawa.
- Cook for 1-2 minutes until bubbles form on the surface, then flip.
- Brush a little ghee or oil on the cooked side and flip again.
- Brush ghee or oil on the other side as well, cooking until both sides are golden brown and crisp.
7. **Serve:**
- Remove from heat and serve hot with your favourite curry, yogurt, or pickle or simply with chai.
Tips:
- For extra flaky layers, you can sprinkle a little dry flour on the ghee or oil layer before pleating the dough.
- Ensure the dough is soft and pliable to make rolling out easier.
Enjoy your Lachha Paratha!
