Lachha Paratha is typically a north Indian dish but easily available in Restaurants across India. Lachha Paratha can be cooked on Tawa (which I did) and also in a Tandoor (Charcoal Oven). This plain paratha is quite filling but tastes very good, which can be eaten along with any gravy dishes.
- Wheat Flour – 5 cups ( for 6 to 8 persons).
- Curd (Dahi or Yoghurt) – 1 cup.
- Salt to taste.
- Ghee (Clarified Butter) – 250 to 300 gms.
- Water – as required to knead the dough.
- Take a large kneading bowl. Add 4 cups of Wheat Flour (keep one cup of flour aside).
- Add salt to taste.
- Add Curd or Yoghurt.
- Add 2 to 3 tbs of Ghee.
- Mix them well using your palm and fingers.
- Add water little by little as required and keep kneading the dough until it is soft.
- Once the dough is ready, cover it with a moist cotton cloth and leave it for at least 30 minutes.
- Make small (paratha) balls of around 2 inch diameter of all the dough.
- Take Chapati Rolling Pin and Board.
- Apply some dry wheat flour on the Rolling Board.
- Place one Paratha ball on the Rolling Board.
- Flatten the Paratha ball evenly by using Rolling Pin and make it in a thin round shape.
- Apply Ghee on the flat surface of the rolled dough.
- Sprinkle some dry wheat flour evenly on the surface of the Ghee.
- Gently roll the flattened dough (with ghee and dry wheat flour on it) from one end towards the other end.
- Pull this rolled long paratha dough from one end towards inner side until the other end (see picture).
- Flatten tis rolled dough again in round shape.
- Repeat the above five steps again ( need to do this to have crispy multiple layers of Lachha Parata).
- Take a Tawa (flat pan).
- Add 1 tbs of ghee and allow it to melt.
- Place the rolled paratha dough on the medium heated Tawa.
- Roast or cook this paratha on medium heat from both sides and apply ghee on both sides while roasting.
- Lachha Paratha is ready to be served hot, along with any gravy dishes.
- Enjoy Eating.