Lachha paratha recipe,Learn to make lachha paratha recipe.Lachha paratha was on my to try list since a year.Lachha Paratha is a multi layered flat bread or to make it simple it is Whole Wheat Paratha which is famous in Punjabi Cuisine.Lachha paratha also called as Lachedar paratha…’Lachcha’ is a hindi word which means a group of strands so that explains it all why this paratha is named so.

Lachha paratha is very easy paratha only that you need to know the trick to make the layers.Finally I tried it few months back, Actually I tried lachha paratha last year itself after seeing my friends post , it came out good but I couldn’t get the layers perfectly then totally forgot about this paratha.Recently when I saw this in a menu card of a restaurant tada the light shined and I made it the next day itself and clicked.But this time I am completely satisfied, the layers were beautifully shown and the taste was soo good.After that I have made it around 3-4 times and now its going to be regular atleast for mittus sake :)I love all North Indian food so this is no exception, and to my surprise mittu loved it too.This lachha paratha  is sure a better alternate for maida parotta, this is sure suited for kids and we can occasionally have it when we are craving for parotta 😉

• Do not apply much pressure while rolling so that the layers are visible.
• Also the dough should be like our chapathi dough soft and pliable.
• If you make more pleats then you will get many layers.
• Stack the cooked parathas and gently pat the sides of the paratha so that the layers start separately showing outside but only gently else it will start to tear.I did not do it.
• Do not flip the parathas more than 2-3 times else the parathas will become hard and very crispy.
• The parathas will be flaky and crispy on the outside and soft inside.
• I used homemade chapathi flour, you can even use multigrain atta.
• Do not skip ghee as it ensures the layers stay till the paratha gets cooked.If you don’t add ghee you will not get proper layers.You can replace ghee with oil.May be you can reduce / omit ghee/oil while toasting incase you are diet conscious 🙂 
• You can use the leftover inner stuffing for making sweet paratha for kids, tastes great.
• Make sure you press the edge of the strip inwards and seal it else it will start opening out while the paratha gets cooked.
• Sure the making process is time consuming what you can do it make 2 parathas ready then start cooking, while one gets cooked you can make another paratha.
• Lachha paratha is heavy by itself so I would recommend to have a mild sidedish, dal would be perfect!