Lachha paratha
AI-drafted · awaiting admin review
A many-layered whole-wheat paratha made by pleating and coiling ghee-brushed dough, crisp outside and flaky within.
Region: PunjabOccasion: Everyday meals; dhabas; with curriesTime: 45 minServes: 4Vegetarian
Ingredients
- 2 cups whole-wheat flour
- ½ tsp salt
- About ¾ cup water
- 4 tbsp ghee
- 2 tbsp dry flour for dusting
Method
- Knead the flour, salt, 1 tsp ghee and water into a soft dough. Rest for 20 minutes.
- Roll a ball of dough into a thin circle, brush with ghee and sprinkle a little dry flour.
- Pleat it like a paper fan from one end to the other, then stretch the pleated strip a little.
- Coil the strip into a spiral like a snail and tuck the end underneath. Rest for 5 minutes.
- Roll the coil gently into a round about 15 cm across.
- Cook on a hot tawa with ghee on both sides until crisp and golden. Crush lightly with both hands to open the layers and serve hot.
History
Lachha means 'layers' or 'rings'. Folding fat into dough to make layered breads is an old technique of north-west Indian cooking, done on the tawa at home and in the tandoor at dhabas.
Significance
Lachha paratha is a favourite for special meals and is served with dal, chole and meat curries at dhabas across Punjab.