Lachha Paratha

Lachha Paratha
Lachha Paratha

Being a fan of Mughal Cuisine, lachha paratha is one of my favorite flatbread, especially for its multi-layered shape. This Mughal flatbread is an epitome of cooking art which wonders us how one can make extraordinary and tempting food by using common ingredients. Today my creation of lachha paratha will employ you an easy technique to prepare a perfect layered flatbread.

Being a fan of Mughal Cuisine, lachha paratha is one of my favorite flatbread, especially for its multi-layered shape.

Lachha Paratha
Prep Time
35 mins
Cook Time
1 hr 4 mins
Total Time
1 hr 39 mins
 
Being a fan of Mughal Cuisine, lachha paratha is one of my favorite flatbread, especially for its multi-layered shape. This Mughal flatbread is an epitome of cooking art which wonders us how one can make extraordinary and tempting food by using common ingredients. Today my creation of lachha paratha will employ you an easy technique to prepare a perfect layered flatbread.
Course: Main Courses, Vegetarian
Cuisine: Indian
Servings: 2 people
Calories: 180 kcal
Ingredients
  • 1 ½ cup All-purpose flour
  • 4 tablespoon Ghee (clarified butter)
  • Salt to taste
  • 2 tablespoon Oil
  • Whole wheat flour as required
  • Warm water as required
Instructions
  1. In a bowl take 1 cup all-purpose flour, 1 tablespoon oil and 1 tablespoon salt.

  2. NOTE

    Knead them to form a smooth dough by mixing all ingredients and add warm water gradually.

  3. Grease the surface of the dough with ½ teaspoon oil, cover it with a muslin cloth and leave it to set at room temperature, for 25 minutes.
  4. Then divide the dough into 4 equal shaped bowls.

  5. Now take 1 ball and flatten it like patty and coat it with dry wheat flour.

  6. Roll the dough ball in a circular shape; approx. 8 inch in diameter.

  7. Spread 1 teaspoon ghee evenly over the entire surface and sprinkle 1 teaspoon dry wheat flour over it.

  8. Now hold approx. 1⁄3 inch white strip with your first two fingers and thumb from the top edge of rolled paratha.
  9. Then lift and fold backward such that the top edge remains on top.

  10. Now hold 2 ends of the pleated strip and repeat lift and fold backward process until entire rolled paratha is like a stack of folded pleats.

  11. Hold each end of the long stacked pleated strip with your first two fingers and thumb.

  12. Now lift the strip slowly away from rolling board and give few mild gentle swings.

  13. Then horizontally place the elongated strip on a rolling board.

  14. Roll it like a swiss roll.
  15. Press and stick outer end against roll’s immediate surface.

  16. Take one roll and place it horizontally on rolling board.
  17. Now coat it with dry wheat flour and roll it out gently without applying too much pressure and give it a round shape approx. 6 inches diameter.

  18. Repeat these process with the remaining dough balls.
  19. Now heat the griddle over medium flame and place the paratha on the hot griddle.

  20. When bubbles rise on the surface, flip it upside down and spread 1 teaspoon ghee over each side.

  21. Fry it until both sides get evenly spread golden brown spots.

  22. Repeat these process for frying each rolled out lachha paratha.

SERVE
  1. When it is done place it on a plate, spread some butter or ghee and serve the hot crispy, soft lachha parathas.
OUR DINE TABLE
  1. Lachha parathas are very popular in Indian cuisine too. It is best served with gravy items like Lamb or Chicken, even it goes very well with Paneer Gravy. These layered parathas are quite interesting by its creation and especially when you give a bite, you will get layers separated by ghee melting in the mouth. So, let’s try our hand at it.

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Nutrition Details

CategoryAmount
Calorie 180
Protein 3.5 g
Carbohydrate 20.5 g
Fat 9.2 g
Fiber 0.6 g
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Article Categories:
Main Courses · Vegetarian

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