How ​​to Prepare Lachha Paratha at Home: 5 Easy Steps

How ​​to Prepare Lachha Paratha at Home: So you are also craving for hot and crispy Lachha Paratha, right? Well, it is absolutely normal to have this craving.

As soon as you hear the name of Lachha Paratha, buttery layers start floating in your mind. Today we will tell you how to prepare Lachha Paratha at home in simple way. Ready?

Also Read: Easy Pav Bhaji Pav Recipe

How ​​to Prepare Lachha Paratha Step by Step

Let’s start, but remember, this process is simple but patience is required, because making “lachha” is an art which demands dedication.

Home Lachha Paratha: Start with Basic Things

First of all keep the ingredients ready. You need:

• Maida or wheat flour: Same as what is used for making roti everyday.
• Salt: A little, if you add more then the paratha will turn into a salty drama.
• Ghee or oil: Because how will the layers be made without grease?
• Water: The flour has to be kneaded so it is a must!

Now you must be thinking, these are basic things, what special did I tell you? Brother, this is the welcome of the house, extracting delicious taste from simple things. So now let’s move on to the next step.

The great evil of kneading flour

Kneading flour is a fun task. Take a bowl, add 2 cups of flour, add a pinch of salt and slowly add water. Knead well with hands, but not so much that your hands start kneading! Till your dough becomes smooth and soft, keep working out a little. But keep one thing in mind, the dough should not be sticky, otherwise your patience will scatter like “dough” while making paratha.

Resting Time: Let the dough relax a little

When the dough is ready, keep it in a bowl and wash it with a clean damp cloth. This will give the dough a power measurement of 20-30 minutes, and you will get perfect elasticity which will help in making lachhadar paratha. You can also use this time to drink tea or watch the video “How to Prepare Lachha Paratha at Home” for motivation.

Magic method of making layers

Now that the relaxation of the dough is complete, let’s start the real magic! Divide the dough into small portions and make one ball at a time. Pick up a ball and start rolling it with the rolling pin. It is not necessary to make a flat and round ball, but at least make a decent circle, otherwise the family members will start considering you an “artist”.

Now apply melted ghee or oil on it, and sprinkle dry flour lightly on top. Then keep folding it like folding a paper fan. When it is all folded, roll it in a spiral and seal it by pressing the edges. Now dough ball is ready for lachha magic!

Tawa Time: Lachha Paratha Swag

Now take a tawa and heat it on medium heat. Roll the spiral dough ball again lightly, but be careful that the layers do not end. Put it on the tawa and cook from one side for 1-2 minutes. Be patient until light brown spots start appearing. Then turn it over and apply ghee or butter.

If you want, you can apply ghee on both sides to get a golden crispy texture. When the paratha is ready, lightly crush its layers. The flaky texture that comes out is the real charm!

Lachha Paratha and Companion Dishes

Look, the taste of lachha paratha increases only when there is a very tasty dish along with it. Butter chicken, paneer makhani, or just curd and pickles will also work. Because the truth is that lachha paratha has its own unique fan following. If you are a tea lover, you can do a “crispy experiment” with tea.

Troubleshooting: If Paratha is not perfect

• Why did the Paratha become hard? The dough must have become too tight. Next time knead a little softer.
• Why did the layers not form? If the shaker says a lot, be patient and spread the ghee properly.
• Burnt edges? Do not heat the tawa too much, it is best to keep it on medium heat.

Pro Tips for Paratha Perfection

1. Do not use sparing of ghee, be generous. More ghee = more flaky layers.
2. Keep a gentle hand in the rolling process, like it is a childhood art class.
3. Practice makes perfect, so if you don’t become a masterchef in the first attempt, try again. People at home are tolerant, just avoid ghee.

Something special from Aam: Whole Wheat Lachha Paratha

Now if you are health-conscious and think that the paratha made of flour will be heavier, then whole wheat lachha paratha is also an option. Follow the same process, just use wheat flour instead of flour. Its taste is slightly earthy and nutritious, and if you are healthy and want to eat buttery paratha, then this is the best choice.

The combo of plain curd and mint chutney with whole wheat lachha paratha seems to be of the next level. So try it, and add a healthy twist of “How to Prepare Lachha Paratha at Home” to your diet plan.

Lachha Paratha with Stuffed Twist

Bored with basic paratha? No problem! Try making Stuffed Lachha Paratha. Its process is simple: flatten the dough, put stuffing (paneer, aloo, or gobhi) in the middle, then make pleats and fold it in a spiral shape. Rest of the cooking steps are the same but the taste becomes unique.

And yes, take care of stuffing, it should not be too liquidy or else it will break all the trust during rolling. Stuffed Lachha Paratha gives restaurant vibes but the comfort of home gives a different fun. By now you must have become an expert in “How to Prepare Lachha Paratha at Home” but there’s always scope for more fun and crispy ideas!

FAQs: How to Prepare Lachha Paratha at Home

Q1: How to make Lachha paratha crispy?

Use ghee generously and keep the tawa on medium heat. Cook each side well till it turns golden brown with patience.

Q2: Can we use flour other than refined flour?

Yes, absolutely! You can make healthy lachha paratha using whole wheat flour.

Q3: Is there a different way to make stuffed lachha paratha?

The basic way is the same, just fill the stuffing inside the dough and roll it gently.

Q4: How long should the dough rest?

20-30 minutes of rest is perfect for elasticity.

Q5: What to do if paratha layers are not forming?

Spread ghee evenly and be patient while making pleats. Rolling process should be gentle.

Conclusion: Secret of Paratha Perfection

See, “How to Prepare Lachha Paratha at Home” is not rocket science. It just takes a little practice, patience, and proper technique. The layers and crispy texture of Lachha paratha is its real charm, which gives the fun of home and the feel of restaurant together. In this journey, you get a little fun and interesting tips, which make cooking fun from boring.

So don’t delay any longer, quickly go to the kitchen and the time has come to show your new chef skills.

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