Lachcha Paratha is also known as multi-layered Indian bread. This style of paratha turns out crispy and with several layers. It is the perfect accompaniment for any thick-gravied dish.
It has several layers and is made by folding the rolled bread over and over again for a few times. It does take some time and patience to make these parathas, but they are an absolute joy to eat when they are served hot with delicious curries! Some people also have it for breakfast with their tea in the morning. Not a bad start of a new day, I must say:) These parathas are heavy, so you might be full with just one, and that saves a lot of time!
Ingredients of Lachcha Paratha
* 2 cups whole wheat flour
* Water to make dough
* Salt to taste
* 1 cup ghee (clarified butter)
Method of Lachcha Paratha
• Combine flour and salt. Make soft dough using water and leave aside.
• Combine 1 tbsp of flour with 3 tbsp of ghee and leave aside.
• Take the dough and divide it into equal-sized balls.
• Now again divide each ball into two.
• Roll out each portion into a long, finger shaped noodle.
• Give the first portion a spiral shape.
• Apply little flour on a rolling surface and gently roll out the spiral into a circle of about five inch diameter.
• Smear the top with the flour-ghee mixture.
• Repeat the procedure for the next portion and put it over the first circle.
• Place a flat pan on medium flame.
• Place the paratha on the pan. Fry and flip after 30 seconds.
• Apply little ghee on the surface and flip again.
• Apply ghee on exposed side and fry the paratha till crispy and golden brown.
• Lachcha Paratha is ready.