16 February, 2017
Lachha Paratha | Layered Paratha |
ಲಚ್ಛಾ ಪರಾಠಾ | ಪದರು ಪರಾಠಾ |
This is called as Lachha Paratha in Northern parts of India, which is circular in shape has in it. The Hindi word ‘lachha’ translates to ‘layers’. So lachha means layers. So this is Layered Paratha.
We also make Chapati with layers in Southern part of India also… one in triangular shape, which is called as Chapati and the other one in circular shape only but called as Parotta (Tamilnadu & Kerala)
They, the people all over India make it in many ways and Paratha turns out equally good in all the methods.
This Paratha is made by pleating the basic thin disc and then again rolled into layered thick disc by applying Oil/Ghee & Rice flour. This way layers are formed and the Paratha becomes quite crispy.
The Paratha made by applying Ghee & dusted with rice flour comes out very crispy and melts in mouth. Today I’m going to share this recipe method with step wise pictures, which I follow regularly
Ingredients : measuring cup used – 250 ml, makes 4 parathas of shown size
- Whole wheat flour – 1 cup + for dusting (I use rice flour for dusting)
- Salt as per taste
- water to knead the dough
- oil / Ghee to roast the Paratha and to apply on rolled sheet
PROCEDURE :
- Mix whole wheat flour and salt and knead into a soft, stiff dough using required amount of water
- Pinch a portion of the dough and roll it into a thin disc
- Apply some oil / ghee all over on both the sides and sprinkle some Rice flour (or wheat flour) on that, on both the sides
- Now make Pleats as shown in the below Picture
- Roll the Pleated dough into a circle, Press the edges and roll into a disc again, but this time keep it little thick
- Cook it on both the sides by applying oil/Ghee on a heated tawa and Lachha Parantha is ready to be served.
