Mar 18, 2011

Lachha Paratha

Lachha paratha is first conceived in the northern India. A crispy paratha, tricky to make but very tasty. Lachcha paratha is also known as multi-layered Indian bread. I always use warm milk to knead the dough, as this helps to obtain a softer texture.


All purpose flour : 2 cups
Little Wheat flour for dusting
Chaat Masala : 1 tsp.
Red Chilli Powder : 1 tsp.
Refine Oil : 1 tsp.
Ghee : 1 tsp.
Warm milk to knead
Salt to taste

Method :

Mix 2 cups of all purpose of flour, oil, salt, chaat masala, red chilli powder and warm milk to knead a soft dough. Cover with a muslin cloth and keep aside for 30 minutes. Now divide the dough into equal parts. Roll out the dough into a thin roti

Apply little ghee on the rolling surface and fold this chapati (like shown in the picture)

Twist and roll into a round (shown like picture)

Press and roll out into a round shape.
Now heat a tawa.Apply oil on one side of the paratha and then turn it to the other side. Apply oil on this side too.Keep the parantha on the tawa till it turns very light brown. 

Serve the lachha paratha with Aloo Matar and Salad. You can also serve with pickel or any of indian sauce.

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