Lacha Paratha
Multi-layered flaky paratha with ghee. Restaurant-style accompaniment.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Wheat Flour (Atta) — 250 g (ground)
- Ghee — 100 g (whole)
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Take the wheat flour in a large bowl, add salt and 1-2 tablespoons of the ghee, and mix well with your fingers.
- Add water little by little and knead into a soft, smooth dough. Cover and rest the dough for 15-20 minutes.
- Divide the dough into equal balls. Roll one ball into a thin round, brush generously with melted ghee, and dust lightly with a pinch of flour.
- Pleat the rolled round into accordion-style folds, then roll up the pleated strip into a spiral (like a coil). Press gently and rest for 2 minutes.
- Roll out the coiled dough gently into a round paratha, taking care not to press too hard so the layers remain intact.
- Heat a tawa on medium flame and place the rolled paratha on it. Cook until small bubbles appear, then flip.
- Drizzle oil and ghee around the edges and on top, and press gently with a spatula on both sides until golden-brown crisp spots appear.
- Once cooked, remove from the tawa and crush lightly between your palms to separate the layers.
- Garnish with chopped coriander leaves and serve hot with curry or curd.
Common questions
- Lacha Paratha ko English mein kya kehte hain?
- UP लच्छा पराँठा ko English mein Lacha Paratha likhte hain.
- Ek plate Lacha Paratha mein kitni calories hoti hain?
- 666 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 15 min taiyari, 10 min pakana.