Lachha Paratha

Lachha Paratha

Recipe credit - Rotis & Naans of India by Purobi Babbar

This book was published in 1988 and is a boon to every homemaker. I thought it is also worth mentioning that many popular cook books / websites have posted / published the same recipe with only minor changes.

Makes: 8
Cooking & preparation time: 40 minutes

Ingredients

Sufficient atta dough for 8 parathas

or

2 cups ( 225 g ) wheat flour
1 teaspoon salt
3 tablespoon oil
Warm water for kneading
7 - 8 teaspoon oil
Extra oil for shallow frying

Method

Sieve the flour and salt together in bowl. Rub in 3 tablespoon oil.

Add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes.

Knead again and divide the dough into 8 portions. Shape each into a round ball. Flatten a little.

Roll out each flattened ball into a circle of 15 cm. (6") diameter. Cut into 2 - inch strips length ways. Place all the strips over the center one ( 4 strips from each roti and apply little oil in between ).

Roll like a Swiss roll. Press a little with your fingers. Pour 1 teaspoon of oil on each roll.

Take one roll at a time and roll it out into a round of about 5 - inches diameter.

As you remove, place it on your palms and lightly press towards the center to show the layers clearly.

Heat a griddle / tawa. Reduce heat to medium and shallow fry one at a time like paratha ( till golden color on both sides ). Serve hot with Dal / Raita / Pickle ..