Flaky wheat paratha made with wheat flour, salt and water made into fleats to create flaky paratha.
This is really easy to make, but it takes a bit of time. Usually we will be having regular chapati, but this one will be a change for that. A unique, flaky, layered Indian flatbread prepared with wheat flour and ghee as its topping. It is an extension of the popular roti or chapati recipes with additional pleating and kneading to make it flaky and crisp. These roti or parathas can be excellent bread for the same monotonous lunch and dinner recipes!
It is perhaps one of the easy and simple paratha prepared without any stuffing and the selling point is its flakiness. Lachha Paratha most commonly known as Lachha Parantha is a popular North Indian or Punjabi cuisine paratha recipe. The additional layered flakiness gives it an edge compared to other stuffed parathas, thus making it more attractive and appetizing.
There are many different types of Lachha Paratha recipes across India. The different types of paratha are mainly derived from the combination of flour used to make it. The main hero combination is wheat and plain flour, but most commonly just wheat flour is used. The same layered paratha can also be made with just plain flour. This is very similar to Kerala paratha and known for its taste and softness.
Ingredients for Lachha Paratha
Steps for Lachha Paratha
Lachha Paratha
Ingredients
250 grams All Purpose Flour
2 tablespoon Ghee
2 tablespoon Castor Sugar
2 tablespoon Semolina
1 teaspoon Salt
Water as required
Ghee for frying
Steps
In a bowl take 250 grams all purpose flour, add 2 tbsp ghee, 2 tbsp castor sugar, 2 tbsp semolina, 1 tsp salt and rub them together.
Gradually add water and mix it till it forms dough. Knead the dough for 3 minutes. Apply oil on the dough and cover it with a bowl. Let it rest for 15 minutes.
Now divide the dough into equal portions. Take a small ball and roll it into thin chapati. Apply oil or ghee on the chapati and spread it evenly. Dust some flour over the chapati and start cutting it with a pizza cutter or knife giving slits.
Then roll it with the help of knife into long dough carefully.
Pull a little lightly apply some oil or ghee on long dough and then curl it to form a round shape and let it rest until you make every dough like this.
Now take curled dough and make parathas by pressing it with hands. Finish the entire dough like this.
Heat a tawa and put this paratha on to the tawa and cook on both sides by applying ghee or oil till done and golden. Then remove it on to a plate and crush it with your hands, so that the flakes will separate.
Put this into a hot case so that it stays nice and warm.
Serve it with any side dish.
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Tips *Firstly, knead the dough super soft, or the paratha will not be soft from the inside. *Also, spreading ghee gives a nice flavour to the paratha. *Additionally, adding ajwain is optional. Ajwain helps in digestion. *Finally, Lachha Paratha Recipe tastes great when served hot. *Adding castor sugar gives a nice caramelized color to your paratha after roasting.
