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Friday, 24 April 2015

Lachcha Paratha (Flaky & Layered Flat Bread - Punjabi style)


          These delicious flaky, crispy and layered Parathas are very popular in any Indian restaurant. They are also a must-have in any Punjabi menu platter. Preparing them are a little bit time consuming, but it is worth all the effort. These parathas can now be made easily at home minus the oodles of fat.

          There are many methods of preparing these flat breads. I have already posted one method and here is the other one, where the rolled out dough is cut into vertical strips, stacked one over the other and folded like a Swiss roll. They are then rolled into a circle again and shallow fried.

          They can simply be had with butter, yoghurt, raita, any side dish or pickles. They are generally made with maida (plain flour). But in this recipe I have used whole wheat flour, a healthier option.





  • 1 cup Atta (whole wheat flour)
  • salt to taste
  • 2 tsp. oil to knead
  • oil to shallow fry





          In a bowl sift the Atta and salt. Add 1 tsp. oil and mix well to resemble bread crumbs. Knead a firm dough with required quantity of water. Leave aside to rest for 15-20 minutes.

         Drizzle a tsp. oil and knead again for a minute or two. Now divide the dough into equal portions. Take each portion and roll out into a circle by dusting some flour.

         Brush the surface with a little oil and then sprinkle some flour on it. Now cut vertical lines 1/2" apart. Stack them one over the other, stretch out a bit and fold it like a Swiss roll.

          Flatten them and roll out again into a bigger circle by dusting some flour. Make similar parathas with the remaining dough.

         Heat a tawa / griddle and shallow fry each rolled parathas on both sides by drizzling some oil over it and around the edges.

         Drain on a kitchen towel. Fry the rest of the parathas in the same way. Serve them hot with any pickle, yoghurt or butter.




                                   Mix together Atta (whole wheat flour), salt and oil.....



                                  and knead into a dough with required quantity of water.



                                   Roll into a circle, brush with oil and sprinkle some flour.
                                   Cut into strips and stack them one over the other.



                                  Stretch it a little and fold like a Swiss roll.



                                   Flatten it a bit and.....



                                  roll into a circle again.



                                   Shallow fry them on both sides till light brown.



                                   Serve with any side dish, yoghurt, butter or pickles.




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