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Lachha Parathas are flaky Indian flatbreads which originated from northern India. In Punjab, they are popularly known as paratwala paratha. They are called so, because they have layers and layers (parat) of dough which when cooked become crisp and can be pulled apart. They go well with most Indian curries and are delicious when topped with butter while still hot.
Serves : 3-4 People
Cooking time : 30 Minutes
- 2 cups Whole Wheat Flour
- 3/4 teaspoon Salt
- 1 teaspoon Ghee for kneading
- 3/4 cup Water (approximately)
- Extra flour for dusting
- Extra Ghee for applying as well as cooking
- Mix together flour and salt, and add ghee. Rub the ghee with flour in between your palms to form a breadcrumb like mixture.
- Add water little by little to form a smooth, supple dough. You may not need all the water, so be conscious of the amount while adding water. Cover and set aside for 15 minutes.
- To make the parathas, take a golf ball sized ball of dough, dust it with a little flour and roll it into a 7 inch diameter disc.
- Brush some ghee on the disk and sprinkle some dough on it. Now take one end of the dough and start pleating it like a fan.
- Once the entire disc has been pleated, roll the pleated edges inwards and join the edges to form a flat pleated ball.
- Dust this ball in flour, and roll it out into a 5 inch diameter disc.
- Repeat this for all the dough or as required.
- Heat a skillet or tava. Place the paratha on it.
- Once small bubbles start forming on the surface, turn the paratha and apply ghee on the top side. After a minute or two, turn it again and apply ghee on the other side.
- Keep cooking on medium flame and press the sides with a spatula. Flip again a few times till the paratha is cooked through and no raw spots can be seen. The layers should become more pronounced as the paratha cooks.
- Serve hot with a pat of butter and your favourite curry or dal.