Lachha paratha is a multi-layered paratha which can be easily make at home. Laccha paratha is a unique among other paratha recipes made of both wheat flour and all-purpose flour. It is layered flat bread which is crispy and flaky
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 200 gm Wheat flour gehun ka atta
- 100 gm All-purpose flour optional
- Wheat flour dusting
- 1 tsp oil kneading
- Salt to taste
- ¼ cup Milk kneadingLukewarm
- Water kneadingLukewarm
- Oil for shallow frying
How to make Pizza paratha(Instructions)
Take both flours and salt and mix these dry ingredients together.
Add 1 tsp of oil and mix again.
Add milk and water gradually to make medium soft dough. Dough should not be very soft otherwise paratha can shrink.
Cover the dough with wet towel and leave it for 30 mins.
After 30 min remove the towel and again knead it for 2 minutes. Now take little portion from the dough and roll it by using both palms and make a small ball.
Take a dough ball and roll it by using dry flour into a thin, big circle.
Then brush oil or ghee (clarified butter) or regular butter on the entire surface of the roti and then dust on the oil applied surface by chapati flour.
Now fold it like a paper fan then stretch it little longer.
Again fold it like a swiss roll.
Now press the dough gently and dust it with dry flour and roll it by roller and make a round shaped roti. Lachha parathas are usually rolled thicker than the plain paratha.
Heat tawa and put this roti on it. When some air bubble will appear from the surface, then turn it to either side and apply oil. Fry it, till some light brown spots appear on both sides of paratha.
Delicious lachha paratha is ready to serve. Crush it gently before serving.
Serve hot with your favorite curry.
Serving: 4g | Calories: 292kcal | Carbohydrates: 57g | Protein: 8g | Fat: 2g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 100mg | Fiber: 2g | Vitamin A: 25IU | Calcium: 28mg | Iron: 3.5mg