Lachha Paratha
Lachha Paratha is a multi-layered crispy & scaly whole wheat flat bread made by special packing & rolling of dough in the regular making of parathas. Lachha Paratha is a great alternative to the regular paratha for its taste and crispiness. How to make Lachha Paratha is explained in this post with step by step pictures.
Servings8 parathas
Ingredients
- 2 cups wheat flour
- 2 tablespoon ghee as required to toast
- salt to taste
- water as required
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even.
- Then add water little by little, gather to form a soft pliable dough.
- The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for atleast 30mins.
- Now pinch a big lemon sized ball and roll it as thin as possible.
- Now apply 1/2-3/4 teaspoon ghee on the paratha such that ghee is evenly applied, then sprinkle little wheat flour on it.
- From one end start to make pleats. Take a small strip and fold it backwards making pleats till the other edge is reached. It should look like this after the pleat is done. Just swing the strip so that it stretches a bit, don’t overdo.
- Roll it and bring one edge towards the other edge in a circular manner as shown below.
- Gently take the outer edge and press it inwards so that its sealed and doesn’t open up whirl rolling.
- Press it slightly to flatten it.
- Now roll the paratha to 1/4 inch thickness as shown below.Dust flour as and when needed.
- Now heat a dosa tawa, place the paratha once bubbles start appearing on one side turn to other side.
- Cook in medium heat. Drizzle ghee / oil and toast till brown spots appear on both the sides.
- Repeat the process till the dough gets over.
- Serve Lachha Paratha hot with any gravy of your choice.
Notes
- 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!
Nutrition Facts
Lachha Paratha
Amount Per Serving (200 g)
Calories 147
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 1mg0%
Potassium 33mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 0.1g0%
Protein 3g6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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