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Lachha paratha recipe

Introduction

Lachha paratha recipe With SHREE ANN Atta – Lachha paratha is a popular paratha variety from north India, made up of whole wheat flour. Made with just Shree Ann whole wheat atta every day. Lachha Paratha doesn’t have to need any introduction. You’ll find it on the menu of each possible North Indian restaurant and it’s popularly served together with rich, creamy and delicious Indian curries.

Ingredients

Lachha Paratha is a popular multi-layered Indian flatbread which is formed with just four ingredients,

1. Shree Ann whole wheat atta
2. Semolina
3. Sugar
4. Salt.

The layers are made by creating pleats on the roti then it’s folded similar to a pinwheel. When you roll it again, you get many layers, which seems to be flaky and crispy from outside and soft from inside once you cook it with ghee/oil.

I have also added fine semolina to form the dough because it makes the parathas crispier. To cook them nicely, you would like a tad bit more oil. But when the result is so delicious, there’s no harm to cheat at some point. Right?

You can also make the parathas with an only whole flour if you would like to avoid all-purpose flour in your meals.

How to make lachha paratha

1: During a bowl or vessel take 2 cups whole flour along with side salt as per taste.

2. Add 1 to 2 teaspoons of ghee or oil.

3. Next add water as needed in parts.

4. Knead the entire flour with water to a smooth dough. cover and keep aside for 20 to half-hour.

5. Later on make some medium-sized dough balls. Cover the bowl or the pan with a lid. 

Rolling lachha paratha

6. Take one dough ball on a rolling board. Lightly dust it with some atta.

7. Roll it into 7 to 8 inches diameter thin disc and sprinkle some atta while rolling.

8. Apply some amount of ghee or oil on the paratha disc.

9. Sprinkle some whole flour on top.

10. From the sting start folding and plating the as shown within the pic below.

11. keep it up pleating it like shown within the picture image otherwise, you also can fold it sort of a paper fan. do that till you come to the top.

12. Roll the pleated dough during a tight circle. Join the sides.

13. Dust some atta and now begin rolling again.

14. Rolled lachhedar paratha placed on tawa or griddle now.

Roasting lachha paratha on Tawa

15. Heat the tawa or griddle. Place the paratha on the recent tawa.

16. Turn the paratha when one side is partially cooked.

17. Apply ghee on this side.

18. Now turn again and apply ghee on the opposite side. Flip again for a few times, till the lachha parathas are browned evenly and well cooked. Press the edges with the spatula while frying the parathas. Alternatively, you’ll also add some ghee on the Tava then fry them.

Serve the Lachha paratha with any hot curry recipe like Kadai paneer, Palak paneer, Kadai mushroom, Chana masala, or with mango pickle. you’ll also squish the paratha in your palms in order that the layers are visible then serve.