Name: Lachha Paratha
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 cup Whole wheat flour; Salt to taste; Ghee/Clarified butter as required; Water as required

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Lachha Paratha or Lachedar paratha is popularly a multi layered flaky, crisp Indian flat bread. Also called as “Parat Wala Paratha” but in hindi named as Lachha paratha. It is made using just four ingredients, wheat flour, ghee/clarrified butter, salt to taste and water. These parathas mostly served along with rich, creamy and delicious Indian curries or dals and can be eaten with plain yogurt too. This crispy and flaky layers just makes everything taste better.

Everyone has its own technique of making this paratha. Most commonly, all-purpose flour (maida) is used but I like to make this a healthy version of it using whole wheat flour. Whenever your guests are come for lunch or can also be made for your everyday meals or can also pack in your lunch box, make own batch of lachha paratha. This is super easy recipe to make at home.

So, lets go and try them today and tell us your feedback in the comment section below.

Lachha Paratha

Author: Hina K Batra
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Yield: 2 1x

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Description

A flaky, crisp Lachha paratha or lachedar paratha melt in your mouth a multi layered Indian flat bread, is prepared with whole wheat flour. It tastes delicious with almost every curry, dal and pickle on the side.

Scale

Ingredients

1 cup Whole wheat flour
Salt to taste
Ghee/Clarified butter as required
Water as required

Instructions

In a mixing bowl, add wheat flour, salt to taste and 1 tablespoon of ghee.
Mix well all together and then add water little by little to make the dough.
When the dough starts binding, add again a tablespoon of ghee. Knead it again to make smooth dough, not too soft.
Cover the dough with a moist cloth and set it aside for 15 minutes. After 15 minutes, it is completely ready to make the paratha.
Divide the dough into equal sized portions.
Now take one portion of the dough. Apply ghee as required and knead it again.
Start rolling using with wheat flour to it and roll it into a round shape big circle, as big as your tawa.
Grease a tablespoon of ghee over round paratha and use some wheat flour on top.
Now from the edges start folding and pleat the paratha one upon other till the end.
Roll the pleated edges tightly. Joint the edges to make a round circle, press with hands so that you can see the layers.
Lightly press by putting some wheat flour and roll it to make the paratha of about 5 to 6 inches in diameter.
Heat the tawa, place the paratha on a hot tawa.
Cook on one side. When one side is slight brown, apply ghee to it. Cook for a minute. Now turn the paratha and cook the other side until the parathas are evenly browned and well cooked.
Flip it for a couple of times. Apply ghee on both the sides and cook on low to medium flame.
Press the paratha with the spatula to make it crispy, add some ghee over it.
Serve the Lachha Paratha with any Indian dal or a curries of your choice.

Notes

The use of ghee/clarified butter helps in binding the wheat flour well.
After kneading, keep the dough aside for few minutes, this makes the parathas nice and soft.
Instead of ghee, you can use butter or oil also to cook the paratha.
Many of Indian recipes that will taste delicious with these parathas as are dal makhani, chana masala, rajma masala, palak paneer, veg kurma, veg kadai, aloo matar etc.