Previously I had shared the recipe of Chana Masala, which I served with lachha paratha. As I had promised, I’m sharing this recipe of lachha paratha today. ‘Lachha’ means layers in Hindi. Lachha paratha is a multi-layered flatbread.
It is usually made from refined flour. You can use whole wheat flour, like I did. This paratha can be had for breakfast with curd, or at lunch / dinner with a side-dish.
This recipe yields 5 to 6 medium sized parathas. I used the American measuring cup. 1 cup = 250 ml. I added kasoori methi to the paratha for a nice flavor.
Let us now see how to make lachha paratha.
- Whole wheat flour – 1 cups
- Water – 1/3 cup or as required
- Salt – 3/4 tsp
- Melted clarified butter (Ghee) – 1 tbsp
- Dried fenugreek leaves / Kasoori Methi – 3 tbsp
To make a paste
- Melted clarified butter (Ghee) – 1/4 cup
- Whole wheat flour – 3 tbsp
How to Make Lachha Paratha
- First we need the dough. Take wheat flour in a bowl. Add salt and 1 tbsp of clarified butter to it. Mix it with your fingers so that the ghee gets incorporated throughout the flour. Now add water to the flour little by little and knead soft and pliable dough. Cover the bowl and allow the dough to rest for 10 minutes.
- Next, we prepare the paste. Mix the wheat flour and ghee together in a bowl to make a paste. It should be smooth paste with a milkshake-like consistency.
- Dry roast the kasoori methi for a minute tawa or in a pan. Keep the heat low. Remove it onto a plate and allow it to cool. Crush the kasoori methi between your palms. This process enhances the flovor of kasoori methi. Set it aside.
- After the dough has rested, divide it into 5 parts. Take a dough ball and roll it out into a 6 inch circle on rolling surface with a rolling pin. It will look like a regular chapati.
- Brush the paste of wheat flour and clarified butter paste onto the chapati. Sprinkle some kasoori methi. Spread everything evenly on the chapati with your fingertips.
- Now make a roll out of the chapatti as shown in the picture. The finer you role, more layers you get.
- Then twirl it again to form a coil, by stretching the dough a little. Pat it lightly with your fingertips to flatten it out.
- Now roll it out again with a rolling pin into 6 inch circles. Do so with a very light hand. You will see the layers now.
- Roast the paratha on a hot griddle or tawa till you get a golden brown on both the sides. Roast on a medium flame. Apply a little ghee on both sides while you roast the paratha. It will make the paratha crispy and flaky. It may take 5 to 6 minutes to roast each paratha.
- Remove it onto a serving plate and serve a dollop of ghee, if desired. I like a dollop of cheese better. Serve hot with curd or veggies of your choice. Enjoy!