Lachha Paratha Recipe: Make Delicious Restaurant Style Lachha Paratha At Home In This Easy Way

Lachha Paratha Recipe: Whether it’s at dinner conversations or morning meals, everyone enjoys paratha for breakfast. We frequently make delectable parathas at home, which are best eaten warm and crisp. Many varieties of parathas, including aloo paratha, gobi paratha, methi paratha, and others, are preferred by people in India. All parathas are delicious, but have you ever tasted Lachha Paratha, or stacked parathas, made at home?

Restaurants love to serve the Lachha Paratha Recipe because the more layers it has, the better it tastes.. The crunchy and spicy texture of Lachha Paratha enhances its excellent flavor. You can easily make delicious Lachha Parathas at home by following these tips and methods for the Lachha Paratha Recipe.

Lachha Paratha Recipe Ingredients:

• 1 cup whole wheat flour (gehun ka aata)
• 1 cup all-purpose flour (maida)
• 3/4 small tablespoon salt (namak)
• 2 tablespoons oil or ghee
• Water

Steps to Prepare Lachha Paratha:

Step 1: Knead the Dough

First, mix one cup each of whole wheat flour and all-purpose flour in a bowl. Add 2 tablespoons of ghee, ajwain, red chili powder, and half a tablespoon of salt. After thoroughly combining the ingredients, gradually add water to knead the dough. The dough ought to be malleable and soft. Spread some oil over the dough and cover with a cloth to let it rest for approximately half an hour.

Step 2: Prepare Layers

Divide the dough and roll it into a thin sheet, just like you would with a traditional roti, after 30 minutes. Evenly distribute ghee on the sheet. Fold the bottom portion over the roti after lifting it slightly. Create many folds by repeating this method. You can either combine the ends to form a complete circle, or fold it in a circular motion.

To achieve a pleated look, press the layers gently from one side and pull them slightly. Press the pleated layers between your palms after folding them in half. This will produce a layered dough ball called a “looi.”

Step 3: Roll and Cook

Now, make sure the stacked ball is uniformly thin by rolling it out into a circle. It is cooked on a flat pan with ghee poured on both sides till golden brown.

Lachha Paratha Recipe Tips:

• For a hint of spice, before folding the layers, scatter some chaat masala over the ghee.
• For extra richness, you can knead the dough with half a cup of milk.

It’s now time to serve your Lachha Paratha with Schezwan sauce or green chutney. Savor your delectable homemade dessert!

For more such content visit our website taazanewsanglish.com