Lachha Paratha ( Multy layered paratha)

Lachha Paratha ( Multy layered paratha)

Parathas are an everyday kind of bread in the northern regions of India. They are eaten with curries but also with just pickles. They are enjoyed during breakfast lunch and dinner and as much as it sounds like comfort food, it is a heartwarming luxurious experience when one gets to enjoy piping hot fresh parathas straight from the griddle.

Lachha Paratha is a popular multi-layered Indian flatbread that is made with just three ingredients, Wheat flour, oil,  and salt.

The layers are made by creating pleats on the roti and then it is folded just like a pinwheel.

When you roll it again, you get a lot of layers, which turns out to be flaky and crispy from outside and soft from inside when you cook it with ghee/oil.

The good thing I love about plain non-stuffed parathas is that you can pair them with anything you like.

Ingredients:

• 1 and a half cups Whole Wheat Flour

• 1/2 tsp Salt

• 2 tbsp Oil (For applying )

• 2 tsp  Chaat masala 

Method:

• Mix whole wheat flour, salt and 1 tbsp oil in a bowl.

• Make a soft dough using water.Knead the dough for 5-6 minutes until it becomes soft.

• Cover and keep the dough for 20 minutes. Knead again for 3-4 minutes.

• Divide the dough into lemon size pieces.


• Dust the dough and roll it as thin as possible. Apply oil generously over the rolled dough.

• Sprinkle little chaat masala on top. Fold the rolled dough like we roll a fan or like a pleat.

• Make a pinwheel with the pleated dough.

• Dust and roll the paratha to make a 6-inch disc.

• Heat a cast-iron skillet, keep the paratha on the hot griddle.

• Cook till brown spots appear. Turn the paratha on the other side.

• Apply oil on both the sides and cook till brown spots darken.

• Apply little pressure while cooking using the back of a ladle.

• Serve hot with any curry based dish.

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