Lachha Paratha, one of the most popular parathas of North India.
Recipe Link : http://www.tarladalal.com/Lachha-Paratha-181r

------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

----------------------------------------------------------------------------------------------------

Lachha Paratha

Laccha Paratha is one of the most popular parathas in North India, and the reason in evident as soon as you set sight on it! This layered paratha is quite appetising to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt-in-the-mouth texture. The secret of making perfect Laccha Parathas lies in rolling them the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two of them. So, out with the rolling pins. Let’s try our hand at this mouth-watering layered paratha.

Preparation Time: 5 minutes.
Cooking Time: 25 minutes.
Makes 7 parathas.

2 cups whole wheat flour (gehun ka atta)
2 tbsp ghee for the dough
Salt to taste
Whole wheat flour (gehun ka atta) rolling for sprinkling
7 tsp ghee for brushing
Ghee for cooking

1. Combine the whole wheat flour, 2 tbsp ghee and salt, mix well and knead into a soft dough using enough lukewarm water.
2. Divide the dough into 7 equal portions.
3. Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
4. Spread 1 tsp of ghee evenly over it.
5. Sprinkle a little whole wheat flour evenly over it and spread it lightly.
6. Fold from one end to the other to make pleats like a fan, while gently pressing them in between, as shown in the image below.
7. Roll it over again from one end to the other end to form a Swiss roll and seal the open end tightly at the bottom in the centre.
8. Turnover the Swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
9. Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till golden brown spots appear on both the sides.
10. Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha.
11. Repeat steps 3 to 10 to make 6 more parathas.
Serve immediately.