Being a North Indian myself and married to another, making Parathas is second to my nature! Be it for breakfast or a for meal for travelling….and as an accompaniment to most of the mains…a Paratha is quite important 😉😉 We have to have it….with a some ghee obviously!
A few readers had asked me how I had rolled the Laccha Paratha when I’d posted Dhabewale Chole, so this has been long pending from my side!
Laccha Parathas are very popular these days even at restaurants. They are very flaky, with numerous layers and some ghee between each layer. It’s pretty easy to make them at home once you get the hang of things….I learnt making these from my Mother a few years ago…😀 Today, I am sharing a stepwise pictorial for you. You can pair these with Restaurant Style Shahi Paneer although, we had it with some chicken Keema (not in pic) 😁
Yield: 7-8 Parathas
Equipment: a rolling board, rolling pin, measuring cups/ spoons, pan, spatula
2 cup wholewheat flour
water as required to knead
A pinch of salt
2-3 tbsp ghee for the dough
1/4 cup ghee for rolling & cooking the Parathas
Take the flour, salt and 2-3 tbsp ghee in a large bowl. Mix well with your hands, add water slowly and make soft and pliable dough. Let the dough sit for about 30 mins. This is the same dough that is used for making rotis.
Make a simple Roti but slightly thicker. Apply melted ghee all over it.
Fold it as shown below like a Chinese fan, alternating the sides.
Roll it tightly and gently seal the end.
Dust it with some flour and roll it out with uniform thickness.
Heat the pan, a put the rolled paratha in the pan on medium heat.
Apply ghee on both the sides and cook well until brown and crispy.
That’s it, apply more ghee or butter if required and serve it piping hot! 😁😁
That was easy, wasn’t it!! Trust me, you’ll be hooked once you start making these at home😉