1. To make Lachha Paratha, in a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the dough until it becomes soft and pliable. The dough should not be too sticky or too firm. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
2. After the resting time, divide the dough into small lemon-sized balls. Take one ball and roll it into a small disc using a rolling pin. Brush the surface with ghee and sprinkle some flour over it.
3. Now, fold the rolled disc in half, applying a little pressure to stick the layers together. Brush ghee and sprinkle flour again. Fold the half-circle in half once more to form a triangle.
4. Roll out the triangle gently into a thin, triangular paratha. Make sure not to press too hard, as it might stick the layers together. Repeat the process with the remaining dough balls.
5. Heat a tawa (griddle) or a flat pan over medium-high heat. Place the rolled paratha on the hot tawa and cook for a minute or until small bubbles start to appear on the surface.
6. Flip the paratha and apply ghee or oil on the cooked side. Cook for another minute, then flip it again and apply ghee or oil on the other side. Press the edges lightly with a spatula to ensure even cooking.
7. Continue flipping and cooking the paratha, applying ghee or oil on both sides, until it turns golden brown and crispy.
8. Once cooked, remove the paratha from the tawa and gently separate the layers using a fork or your hands. Repeat the process with the remaining rolled parathas.
1. Make sure to knead the dough well and let it rest. This allows the gluten to develop and makes the parathas softer.
2. Brushing ghee or oil and sprinkling flour while layering the parathas ensures a flaky texture.
3. While rolling out the parathas, be gentle and avoid pressing too hard, as it can stick the layers together and make them tough.
4. Cooking the parathas on medium-high heat helps them cook evenly and get crispy.
5. Apply ghee or oil generously on both sides of the parathas for a richer flavor and texture.
If you want to try a variation of Lachha Paratha, you can add fenugreek leaves to the dough. Follow the same recipe for the dough mentioned above, but add 1/2 cup of finely chopped fenugreek leaves while kneading. Rest the dough, divide it into balls, and then roll out and cook the parathas as instructed.
you can also add leftover cooked Daal to the dough. Follow the same recipe for the dough mentioned above, but add leftover cooked Daal while kneading. Rest the dough, divide it into balls, and then roll out and cook the parathas as instructed.
Adding fenugreek leaves or Daal gives a unique flavor to the parathas and enhances their nutritional value.
Enjoy your Lachha Parathas with your favorite curry, chutney, or yogurt!
You can try our Cheese Paratha for Kids Recipe or also check out our Snacks Playlist