Lachha paratha | layered paratha || How to make layered paratha with step-by-step photos and Video
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 small amount of ghee.it's very tasty besides being crispy. paratha generally is prepared from wheat and all-purpose flour mixed together
My Latest Lachha Paratha Video 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 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. let the go-ahead know how to make this layered paratha...
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Take a big bowl sieve the flour together, mix them, and make a small pit in the center of the flour. Now add salt sugar egg milk powder
Mix them well until turn to a crumbled texture
Add water gradually and start kneading a soft dough, the dough seems to be sticky knead it with some ghee/butter make a ball, and put it back into a bowl.
Add water gradually and start kneading a soft dough, the dough seems to be sticky knead it with some ghee/butter make a ball, and put it back into a bowl.
Keep aside for about 15 minutes
Take the dough out from the bowl and knead the dough again with an oily hand for a minute
Take some extra flour on the plate for dusting
and roughly divided the dough into equal parts(ball size depends on how thick you want to make the Rotis
and roughly divided the dough into equal parts(ball size depends on how thick you want to make the Rotis
Take one ball of dough and roll it 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
Here starts the tricky part, fold the roti like a fan till you reach the end, hold it from the two opposite ends, and tap the dough on the counter to stretch the roti.
Further To understand follow the figure below
Further To understand follow the figure below
Preheat the Tava for 10 minutes
Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.
Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for a further 2-3 minutes.
Repeat the same process with all remaining dough balls
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:
- 2 cups, all-purpose flour or fine flour
- 1/2 cup, wheat flour
- 1/4 tsp, salt
- 1 tsp, sugar
- 1 large, egg beaten
- 1 tbsp, milk
- 2 tbsp, butter/ghee melted at room temperature
- Warm water, for kneading dough
- 1 cup, melted ghee/butter for frying paratha
How to make the Layered Paratha?
- Take a big bowl sieve the flour together, and mix them
- Make a small pit in the center of the flour
- Now add salt sugar egg milk powder mix them well until turn to a crumble texture
- Add water gradually and start kneading a soft dough
- The dough seems to be sticky knead it with some ghee/butter make a ball and put it back into a bowl.
- Keep aside for about 15 minutes
- Take the dough out from the bowl and knead the dough again with an oily hand for a minute
- Take some extra flour on the plate for dusting
- and roughly divided the dough into equal parts(ball size depends on how thick you want to make the roties)
- Take one ball of dough and roll it 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
- Here starts the tricky part, fold the roti like a fan till you reach the end, hold from the two opposite ends, and tap the dough on the counter to stretch the roti.
- Further To understand follow the above figure
- Gently start rolling the roti like a snail, press the end gently in the middle, cover and keep in the fridge for 20 minutes.
- Preheat the Tava for 10 minutes
- Warm the pan on medium flame add 1 tbsp ghee and place the paratha cook for 1-2 minutes and flip.
- Add another 1 tbsp ghee/butter and cook till golden brown (use additional ghee/butter if required) cook for a further 2-3 minutes.
- Repeat the same process with all remaining dough balls
- Now ready to hot serve with kebab, omelet
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