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Wednesday, May 29, 2013

Lachcha Paratha

A crispy, flaky and layered paratha, the best accompaniment to any North-Indian gravy!

"Lachcha Paratha" - I know a name itself restrains you from trying it out! Pretty much a normal process with a few additional steps for getting those beautiful looking layers... But it's not as tough as you feel... only that it needs a right technique and practice to make it...

Here I have posted the first technique of my "Lachcha Paratha"...

Makes: 8-10


2 cups Wheat Flour
1 tbsp Oil
3/4 cup Lukewarm Water
Salt, to taste

Wheat Flour, for dusting
1 tbsp Ghee


- Take wheat flour and salt in a bowl and mix well.
- Add oil and mix to get crumbly texture of it, which will make paratha flaky.
- Knead a soft dough using lukewarm water and keep it aside for half hour.
- Divide the dough in 10 equal balls.
- Take one and roll out as big and thin possible.
- Generously apply ghee on it and sprinkle wheat flour over it.
- Fold it from edge-to-edge (pleating technique) like shown here:

- Cover all prepared balls with plastic wrap and let it rest for an hour.

- Roll out a paratha size and pan-roast with oil drizzles.
- Serve hot with any Indian Gravy or just a spoonful of pickle!!! :P


- Oil can be used to apply on surface, if you don't prefer ghee!
- Combo of wheat flour and maida can be used too, so adjust your proportion...
- Addition of garam masala, hing and kasuri methi will enhance the taste a lot.

... 2nd and 3rd techniques of "Lachaha Parathas" will be posted soon.. :)

1 comment:

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