A crispy, flaky and layered paratha, the best accompaniment to any North-Indian gravy!

“Lachcha Paratha” – I know a name itself restrains you from trying it out! Pretty much a normal process with a few additional steps for getting those beautiful looking layers… But it’s not as tough as you feel… only that it needs a right technique and practice to make it…

Here I have posted the first technique of my “Lachcha Paratha”…

Makes: 8-10

2 cups Wheat Flour

1 tbsp Oil

3/4 cup Lukewarm Water

Salt, to taste

Wheat Flour, for dusting

1 tbsp Ghee

– Take wheat flour and salt in a bowl and mix well.

– Add oil and mix to get crumbly texture of it, which will make paratha flaky.

– Knead a soft dough using lukewarm water and keep it aside for half hour.

– Divide the dough in 10 equal balls.

– Take one and roll out as big and thin possible.

– Generously apply ghee on it and sprinkle wheat flour over it.

– Fold it from edge-to-edge (pleating technique) like shown here:

– Cover all prepared balls with plastic wrap and let it rest for an hour.

– Roll out a paratha size and pan-roast with oil drizzles.
– Serve hot with any Indian Gravy or just a spoonful of pickle!!! :P

– Oil can be used to apply on surface, if you don’t prefer ghee!

– Combo of wheat flour and maida can be used too, so adjust your proportion…
– Addition of garam masala, hing and kasuri methi will enhance the taste a lot.

… 2nd and 3rd techniques of “Lachaha Parathas” will be posted soon.. :)

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