Lachha paratha is a popular north Indian flat bread made with whole wheat flour. This multi layer flaky, yet soft paratha is made by creating many pleated folds while rolling the paratha. It is similar to the malabar paratha but is more healthier as lachha paratha is made with whole wheat flour. Lachha paratha tastes really good despite the fact that there is no filling in it. They are great for lunch boxes too as they stay soft for longer. They are quite simple to make once you know how to get the pleats right. Pair it with a curry of your choice and some pickle for a great meal.

Ingredients:

Whole wheat flour (atta) – 2 cups plus extra for dusting
Oil – 1 tbsp, plus extra for shallow frying parathas
Ghee – 2-3 tsp
Salt – 1 tsp
Luke warm water to knead the dough

Method:

1. In a large bowl, add the flour and salt. Add oil and mix well with your fingers
2. Gradually add water and knead into a smooth and soft dough
3. Cover it with a damp kitchen towel and let it rest for 30 minutes
4. Once the dough is rested, knead it again for 1-2 minutes
5. Pinch out a lemon sized dough and roll it into a thin disc
6. Apply ghee all over it and dust it with some flour
7. Start pleating from one edge and slowly go to the other end (refer pictures)
8. Roll the pleated disc tightly into a circle (refer picture)
9. Tuck the end well and gently press it. Roll it into a slightly thick disc
10. Repeat with rest of the dough
11. Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes
12. Flip over to cook the other side. Apply 1 tsp oil or ghee (clarified butter)
13. Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done
14. Serve hot with pickle or curry of your choice

In a large bowl, add the flour and salt. Add oil and mix well with your fingers

Gradually add water and knead into a smooth and soft dough

Pinch out a lemon sized dough and roll it into a thin disc

Apply ghee all over it and dust it with some flour

Start pleating from one edge and slowly go to the other end

Start pleating from one edge and slowly go to the other end

Roll the pleated disc tightly into a circle

Tuck the end well and gently press it

Repeat with rest of the dough

Roll it into a slightly thick disc

Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes

Flip over to cook the other side. Apply 1 tsp oil or ghee (clarified butter)

Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done

Lachha Paratha served with baingan bharta (eggplant roast) and carrot halwa for a completel meal