Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
Lachha paratha, also called lachedar paratha or paratwala paratha, is a popular multi-layered flatbread from North India. It can be prepared with either maida (all-purpose flour), whole wheat flour, or a combination of both the flours. However, if you are eating in a restaurant or anywhere outside, it is always prepared with all-purpose flour.
Since whole wheat is healthier than all-purpose flour, we are preparing it with the former. You can serve these parathas with any vegetable curry or paneer dish. Try this paratha and share your experience in the comments.
|Prep time||Cook time||Ready in||Yields|
Read More From Delishably
- 1 cup whole wheat flour
- dry wheat flour, as needed
- oil, as needed
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon salt
- Heat the tawa (pan) over low-medium heat and start making the lachha paratha.
- Dust the rolling surface with dry flour. Divide the dough into 2 or 3 medium-sized portions. Take one portion of dough and roll it out into a very thin roti; the shape does not matter. Dust the roti with dry flour as needed.
- Pour a little oil on the roti and spread it all over. Sprinkle half the ajwain and salt all over, as well. Sprinkle some dry flour over this.
- Roll the roti from the longer side until you reach the other end then stretch the roll. Now start rolling it from one end until you reach the other end, making a swiss roll and tuck the free end under the roll.
- Flatten it with the hand and dust both sides with some dry flour. With a rolling pin, roll it out into a medium-thick roti, about 6-7 inches round, dusting with dry flour as required.
- Roast the paratha on low- to low-medium heat. Cook until it is roasted a bit on both sides, then spread a little oil on both the sides and roast it until it is roasted crisp with brown spots turning it over frequently until done. Remove to a plate.
- Roll out a medium-thick round roti this time, about 6-7 inches in diameter.
- Spread oil then sprinkle the ajwain, salt, and dry flour as in method #1.
- Cut the paratha in the middle then make 2 more cuts on either side of this cut.
- Start rolling out these strips one after. Start with the smaller ones at the ends, then the little bigger ones, and finally the largest ones. While rolling, keep the earlier roll inside the once you are going to roll and carry on rolling until all the strips are rolled into a large roll.
- Press the roll to flatten it then roll it out into a medium thick paratha as you did earlier.
- Roast this paratha as before until crisp and well roasted and remove to the plate.
Two Ways to Make Lachha Paratha (Multi-Layered Indian Flatbread)
© 2019 Rajan Singh Jolly