Lachha Paratha Recipe - Yummy Traditional

Lachha Paratha Recipe

lachha-paratha-recipe-with-step-by-step-photos


Lachha paratha | layered paratha || How to make layered paratha with step by step photos


Lachha Paratha is a unique paratha that can be made of both wheat flour and all-purpose flour. It is a layered flatbread that is crispy and flaky. The layers are visible from the outside. Lachha Paratha looks more like a ‘pinwheel cookie’. Once you start eating this paratha it will melt in your mouth and you will feel that the layers are coming off one by another.

Most importantly traditionally it is fried only with ghee. But these days any kind of cooking oil is used. Sometimes oil is mixed with a little amount of ghee.it's very tasty besides being crispy. paratha generally is prepared from wheat and all-purpose flour to mix together
                       
lachha-paratha-recipe


Only can be made paratha from maida(all-purpose flour)main ingredients are added sugar, salt egg, butter, and milk powder.it is served as a breakfast and as well as can be given to the kids' lunch boxes   
Here is the recipe for Lachha Paratha or Crispy Flaky Layered Pakistani Flatbread. so let the go-ahead knowing how to make this layered paratha...

lachha-paratha

Take a big bowl sieve the flour together, mix them, make a small pit in the center of the flour. Now add salt sugar egg-milk powder 

preparation-of-kneading-dough-for-paratha

Mix them well until turns to crumble texture
Add water gradually and start kneading a soft dough, the dough seems to be sticky knead it with some ghee/butter and make a ball, and put it back into a bowl.

knead-the-soft-dough

Keep aside for resting about 15 minutes

keep-aside-for-resting-the-dough


Take the dough out from the bowl  knead the dough again with an oily hand for a minute

knead-the-dough-with-oily-hand

Take some extra flour in the plate for dusting
and roughly divided the dough into equal parts(ball size depends on how thick you want to make the roties)


make-the-dough

Take one ball of dough and roll out with the help of a rolling pin approx 5 to 6 inches in a round shape, apply butter/ghee over the roti with the brush, and sprinkle some flour dust

roll-out-the-rotis

Here starts the tricky part, fold the roti like a fan till you reach the end, now hold from the two opposite ends, and tap the dough on the counter to stretch the roti.
Further In Order to understand follow the figure below

make-laccha-paratha

Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.  

paratha-dough-keep-in-the-fridge

Preheat the Tava before 10 minutes

roll-out-paratha

Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.

cook-paratha-on-hot-skillet

Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for further 2-3 minutes.

apply-ghee-on-paratha

Repeat the same process with all remaining dough balls

repeat-same-process-with-all-paratha


Lachha paratha is ready to serve with kebab, omelet

paratha-is-ready-to-serve





Laccha paratha is a unique paratha that can be made of both wheat flour and all-purpose flour. It is a layered flatbread that is crispy and flaky

Ingredients:
  1. 2 cups, all-purpose flour or fine flour
  2. 1/2 cup, wheat flour
  3. 1/4 tsp, salt
  4. 1 tsp, sugar
  5. 1 large, egg  beaten
  6. 1 tbsp, milk
  7. 2 tbsp, butter/ghee melted at room temperature 
  8. Warm water, for kneading dough          
  9. 1 cup, melted ghee/butter for frying paratha        
How to make the layered paratha?
  1. Take a big bowl sieve the flour together, mix them
  2. Make a small pit in the center of the flour
  3. Now add salt sugar egg-milk powder mix them well until turns to crumble texture
  4. Add water gradually and start kneading a soft dough
  5. The dough seems to be sticky knead it with some ghee/butter and make a ball and put back into a bowl.
  6. Keep aside for resting about 15 minutes
  7. Take the dough out from the bowl  knead the dough again with an oily hand for a minute
  8. Take some extra flour in the plate for dusting
  9. and roughly divided the dough into equal parts(ball size depends on how thick you want to make the roties)
  10. Take one ball of dough and roll out with the help of a rolling pin approx 5 to 6 inch in a round shape
  11. Apply butter/ghee over the roti with the brush and sprinkle some flour dust
  12. Here starts the tricky part, fold the roti like a fan till you reach the end, now hold from the two opposite ends, and tap the dough on the counter to stretch the roti.
  13. Further In Order to understand follow the above figure
  14. Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.  
  15. Preheat the Tava before 10 minutes
  16. Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.
  17. Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for further 2-3 minutes.
  18. Repeat the same process with all remaining dough balls
  19. Now ready to hot serve with kebab, omelet
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