Lachha Paratha has its origin in the state of Punjab. The term “Lachha” means ring in Punjabi, the dough is rolled into the form of ring, and is layered with oil to make it multi-layered. Its very tough to make a crispy Lachha paratha, in fact it is an art to make it perfect, but when eaten it is very tasty. The outer layer is crispy and inner portion is soft. It is perfect accomplishment for Dal Makhani.
- 2 1/2 cups of whole Wheat flour (Atta)
- 2 tbs of Clarified Butter (Ghee)
- 1 tbs of Sugar
- 1 tbs of Salt
- 1/4 cups of Refined Oil
Take 2 cups of wheat flour (atta) in a container, add clarified butter, sugar and salt to it. Mix them well, add water and make a dough. Knead the dough well so that it does not stick to your hand. Cover the dough and leave it for 1 hour. Divide the dough into 7-8 equal parts. With the help of your palm make a disc shape, dust it with dry atta and with the help of Rolling Pin make a round, flat circle from the atta disc (as in picture 1). Put oil on one side of the circle and fold it like Japanese fan (as in picture 2). It will look like a multi-layered rope (as in picture 3). Coil the multi-layered rope (as in picture 4). Tap the end portion to the back side. A circular snail like dough is ready (as in picture 5). With the help of Rolling Pin (as in picture 6) flatten the dough to a 5-6 inch diameter circle. Heat tawa (Flat open container) put the paratha in the tawa when it is hot. Cook the paratha on low flame till it is roasted, then turn it over and let the other side get roasted. Now, smear the top surface with oil as well as the sides and let it cook for few seconds. Turn the other side and repeat the process by smearing ghee until the paratha turns golden.
The pictures of the steps of process is given below.