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Lachha Paratha

Abhipriya Raghav
Lachha Paratha is a layered paratha made with whole wheat flour.
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 4 parathas

Ingredients
  

  • 200 grams whole wheat flour
  • 2 tsp oil + as required to make the paratha
  • salt, as required
  • water, to prepare the dough
  • ghee, as required to make the paratha

Instructions
 

  • In a mixing bowl, add the whole wheat flour, salt and oil. Mix it until well combined.
  • Add water, little by little at a time, to form a soft and pliable dough. Apply some oil on top, cover it with a damp cloth or cling film and rest for 30 minutes.
  • After 30 minutes, divide the dough into equal portions and roll them to form a smooth ball.
  • Dust the surface with some flour and place a flattened dough ball on it.
  • Using a rolling pin, roll the dough ball into a thin disc.
  • Now, apply some oil or ghee on the rolled disc and sprinkle some flour on top of it.
  • Using a knife, make thin strips as shown in the picture.
  • Now, bring all the strips together. Do not break it while doing so.
  • Apply some oil or ghee on top of it.
  • Now, roll it into a spiral.
  • Tuck the other end of the dough on the other side. ( I've attached pictures of both the sides. Refer image for clarification).
  • Now, either with your hand or with the help of a rolling pin, gently press or roll the dough to a form a disc which is 1cm thick.
  • Meanwhile, heat a tawa on medium flame and place the rolled dough on the tawa.
  • Using a spatula, press the paratha to cook it evenly on all sides. Cook till brown spots appear on both sides.
  • Take the paratha off the heat and when it is still warm, crush it with your hands to seperate the layers.
  • Serve hot with any side dish of your choice.

Notes

  • Do  not add a lot of water while preparing the dough. Add water as needed.
  • The dough should neither be too soft nor too hard.
  • While dividing the dough into equal portions, make sure that each portion weighs around 60-70 grams to get a medium sized paratha of 1cm thickness.
  • Do not forget to tuck the other end of the dough while rolling it into a spiral. 
  • Do not apply a lot of pressure while rolling the dough as this might result in the layers being merged.
  • Roast the paratha evenly until golden spots appear.
  • Gently crush the paratha with your hand to seperate the layers.
Keyword lachha paratha, layered, paratha, wheat