Product Details

Ingredients:

For the Dough:

• Whole wheat flour (atta): 2 cups
• Salt: 1/2 tsp
• Oil or ghee: 1 tbsp
• Water: As needed

For Layering:

• Ghee or butter: 2-3 tbsp (melted)
• Dry flour (atta): As needed

For Cooking:

• Ghee or butter: For roasting

Instructions:

1. Prepare the Dough:

1. In a mixing bowl, combine whole wheat flour and salt.
2. Add oil or ghee and mix well.
3. Gradually add water and knead into a soft and smooth dough.
4. Cover with a damp cloth and let it rest for 20-30 minutes.

2. Roll and Layer the Paratha:

1. Divide the dough into equal-sized balls.
2. Roll out one dough ball into a thin disc (like a chapati).
3. Spread a thin layer of melted ghee or butter evenly over the surface.
4. Sprinkle a little dry flour on top of the ghee.
5. Starting from one edge, pleat the disc like a fan or accordion, then roll it tightly into a spiral (like a Swiss roll).
6. Flatten the spiral gently and roll it out again into a round paratha (about 6-8 inches).

3. Cook the Paratha:

1. Heat a tawa or skillet over medium heat.
2. Place the rolled paratha on the hot tawa and cook until small bubbles or golden spots appear.
3. Flip and spread ghee or butter on the cooked side.
4. Flip again, spread ghee on the other side, and press gently with a spatula to ensure even cooking.
5. Cook until golden brown and crispy layers are visible.

4. Serve:

• Serve hot with curries, dal, or yogurt. A dollop of butter on top enhances the flavor.

Tips:

• Use generous amounts of ghee for flaky layers.
• Roll gently to maintain the layers.
• For extra layers, repeat the pleating and rolling process twice before cooking.

Enjoy your crispy and flaky lachha parathas! 🥞✨