Lachha Paratha

Flaky, layered paratha that's crispy through and through. It's made with just four ingredients and looks gorgeous as you can see multiple layers in each paratha.

Course Side Dishes

Cuisine Indian, North Indian, Punjabi

Diet Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 202kcal

Author Richa

Ingredients

2 Cups Whole Wheat Flour Atta
½ Teaspoon Salt
1 Cup lukewarm Water + 1 Tablespoon extra
3 Tablespoons melted Ghee divided

Instructions

Add whole wheat flour and salt to a bowl. Make a small well in the middle and add 1 teaspoon of ghee. Mix this using your fingers till the mixture resembles breadcrumbs.
Add lukewarm water little by little and knead into a soft, supple dough. Add upto one tablespoon of extra water, if necessary. Form into a ball and rest for 20 minutes.
Take a golf ball-sized piece of dough and roll it out into a thin circle. The thinner the better. Brush all over with a teaspoon of melted ghee and sprinkle a thin layer of dry atta or whole wheat flour all over the ghee.
Start pleating it from one side, making thin pleats as you go. Stretch this pleated dough to lengthen it and then roll it up into a ball. Dust it with flour and roll it out into a 5 inch circle to make lachha parathas. Repeat this with the remaining dough.
Heat a tawa till evenly hot. Place the paratha and cook it for 2-3 minutes. Once you start seeing bubbles form, flip it. Cook it on a low flame for 2-3 minutes on the other side.
Using tongs, place the semi cooked paratha directly on the flame and cook it on the open fire while flipping it every few seconds to ensure it's evenly cooked.
Once the paratha is crispy and golden brown, smear it with ghee or butter. Crumple it with your hands to reveal the layers. Serve hot.

Video

Notes

The consistency of the dough should be soft like that of a chapati dough.
If your dough turns out too loose, gradually add in some dry flour and knead it into the dough until you achieve the right consistency.
Rest the dough for about 20-30 minutes before rolling it to help in gluten formation.
Remember to wipe the tawa with a clean kitchen cloth after making every 2-3 parathas to remove any burnt flour.
To freeze these parathas, partially cook them on the tawa (approx. 2-3 minutes on each side). Allow them to cool completely and then stack them on top of each other with butter paper in between to prevent them from sticking. Place in a freezer-friendly zip lock bag and freeze. To use, place them on a hot tawa frozen, smear them with ghee and cook them till brown and flaky.
You can take things a notch higher by seasoning the dough with finely chopped mint leaves, garlic, chaat masala or spinach, fenugreek leaves for added flavour.
This recipe can be easily made vegan by replacing ghee with oil.
Don’t forget to gently crumble the parathas between your palms to further define the many flakes and layers.

Nutrition