Lachha Paratha, another dish that I had wanted to try out, but for some reason, kept putting it off until now. These parathas are layered flat breads, very soft and flaky from the oil and ghee that is added while making the dough. This goes very well with any side dish or even with some pickle, but since it's slightly on the fatty side, I would recommend it for special occasions..
Need To Have
- Whole Wheat Flour/Atta - 3 cups
- Oil - 4 teaspoons
- Ghee/Clarified Butter - 4 teaspoons
- Salt to taste
- Oil or ghee or a Mixture of both - for cooking the parathas
Method
Take the flour, 4 teaspoons of oil and ghee and salt and mix it well, then adding some water, make a soft but firm dough and make big lemon size balls.
Take a ball of dough, dusting with some flour, roll it out into a thin disc, apply a little oil or ghee or a mixture of both, then sprinkle a little flour. Fold it slowly like a fan, then roll it into a circle, like shown in the picture.
Then once again, dusting with some flour, roll it out gently into slightly thicker discs, taking care, not to roll out too hard and destroy the layers.
Put it on a hot tava/pan, applying some oil, cook it till you get light brown spots on both sides. Remove it and fluff it lightly with your hands, so that you can get the layers.
Note
I had used a mixture of oil and ghee, but you can use only ghee too, but don't avoid the ghee entirely, the fat is needed to get the flaky texture and also the flavor.
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