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Lachcha Parathaor Lachedaar Parathais a North Indian spiral layered flat bread. Unlike it’s counterpart Parota, in south india, Lachcha Paratha is made with wheat flour and so a different technique is used while making.
Lachcha Paratha is easier to make and is a good variation from the regular plain paratha or chapati. I have used warm water for kneading, which can be replaced with warm milk to get a softer texture. This might be a common food item among us, but totally new to some. One more reason to post this, there a recipe coming next which uses this paratha. So, stay tuned.
How to make lachcha Paratha or lachedaar paratha with step by step photos:
1. In a mixing bowl, combine flour and salt.
2. Pour water or milk little at a time till you are able to form it into a ball.
3. Now knead it for 5-7 minutes. Punch it, hit it. However, you can knead it.
* I sometimes apply very little oil to get rid of the sticky dough from my fingers.
4. Make it to a smooth dough. Cover it till you make parathas to avoid drying.
5. Divide it into 8 equal parts. Make round balls. Take one ball, dust in flour. Roll it into a thin layered chapati. Drizzle some oil over it and spread it evenly.
6. Sprinkle some flour over it and spread it across. This is to avoid the side from sticking to each other, so that we can get layers visible. Make a zig zag movement like how we used to make a hand paper fan. Press it lightly.
7. Stretch it along slowly and gently to avoid any tear. If you are using all purpose (maida) flour, stretching won’t be a problem, but it’s not healthy. You can see in the last pic, how much lengthier I made it.
8. Now roll it into a concentric circle and tuck the ends securely. Dust it and roll it into chapati.
9. Heat a griddle and cook it on both the sides till golden brown. Smear some ghee or oil on top. Repeat these steps for the rest of the balls and serve hot.
INGREDIENTS
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In a mixing bowl, combine flour and salt.
-
Pour water or milk little at a time till you are able to form it into a ball.
-
Now knead it for 5-7 minutes. Punch it, hit it. However, you can knead it. * I sometimes apply very little oil to get rid of the sticky dough from my fingers.
-
Make it to a smooth dough. Cover it till you make parathas to avoid drying.
-
Divide it into 8 equal parts. Make round balls. Take one ball, dust in flour. Roll it into a thin layered chapati. Drizzle some oil over it and spread it evenly.
-
Sprinkle some flour over it and spread it across. This is to avoid the side from sticking to each other, so that we can get layers visible. Make a zig zag movement like how we used to make a hand paper fan. Press it lightly.
-
Stretch it along slowly and gently to avoid any tear. If you are using all purpose (maida) flour, stretching won’t be a problem, but it’s not healthy. You can see in the last pic, how much lengthier I made it.
-
Now roll it into a concentric circle and tuck the ends securely. Dust it and roll it into chapati.
-
Heat a griddle and cook it on both the sides till golden brown. Smear some ghee or oil on top. Repeat these steps for the rest of the balls and serve hot.
