Lachcha Paratha is a multi layered flat bread made with wheat. It is a popular paratha in North india ; very similar to malabar Porotta in South India – both are flaky and with layers. The main difference is – Lachcha Paratha is made with wheat flour whereas Malabar porotta is made with all-purpose flour and eggs.
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Lachcha Paratha :-
- wheat flour – 3 cups
- lukewarm milk – 1/2 cup
- sugar – 1 teaspoon
- oil – 2 teaspoon
- salt – 3/4 teaspoon
Step 1 : In a mixing bowl , take wheat flour , sugar and salt. Mix well. now add milk and combine well. Now knead well using water to a smooth dough. Apply oil on the dough and let it rest for 10-15 minutes.
Step 2 : Make large sized balls . Take a ball and flatten it up to as thin chapathi as possible. Apply half a teaspoon of ghee and sprinkle wheat flour on it.
Step 3 : Now start pleating it by folding .Then stretch the pleats as much as possible.
Step 4 : Now roll the pleats into a roll (similar to that of swiss roll). Then secure the end by gently pressing.
Step 5 : Now flatten the rolled ball to a medium size paratha . (make sure to maintain the layers when you roll , don’t press and flatten too much or too thin)
Step 6 : Now, heat a tawa . Cook the Paratha until it turns nice golden brown on both the sides . Grease the parathas with ghee while cooking.
In Pic – Lachcha Paratha with Paneer Butter Masala