Recipe for Lachha Paratha Step by Step Process

Recipe for Lachha Paratha: Tell me, have you ever eaten crispy Lachha Paratha with a double layer?

If you have, then you already know that its taste is different. But if you have not tried making it yourself yet, then the time has come. Because today I am going to tell you a simple, detailed and practical “Recipe for Lachha Paratha Step by Step.” So let’s start? Is the rolling pin ready?

Selection of Right Ingredients for Lachha Paratha

The first step is to assemble the ingredients. Brother, ingredients are the foundation of any dish. And for Lachha Paratha, you need just a few basic things:

• Flour (whole wheat flour): Brother, no fuss, the taste of real Desi flour is amazing.

• Ghee or Oil: If you want to make a layer, then lubrication is a must.

• Water and Salt: This is the essence of every recipe.

Now that the ingredients are mixed, let’s start the real work of kneading.

The Art of Kneading Flour

Put two cups of flour in a big bowl. Add a small teaspoon of salt. Add a little water and start kneading. Now see, your hands will be dirty, but what to do? You will have to work hard to make Paratha. The dough should become completely smooth and soft. And yes, cover it and let it rest for 20 minutes. Do not open it. Otherwise the paratha will become stiff, and we want layers, not bricks!

Right way of rolling

Now comes the matter of making layers. First make small balls of the dough. Take one ball and start rolling it into round balls with the rolling pin. But wait, do not make just balls, try to make a little square too. Form it into whatever shape you want, but do not keep it thick.

After rolling it once, apply ghee or oil on it. Now it will be fun – start fan-folding the dough. Fold it like pages of a book. Then roll it in a ball shape. Got it? The secret of layers is the folding technique.

Magic on Tawa

Now the fun of cooking comes after rolling. Tawa should be hot, absolutely sizzling. Roll the folded dough lightly, but do not apply too much pressure, otherwise the layers will break.

Pour it on the Tawa and cook till it becomes golden brown from both the sides. Keep applying ghee in the middle, because how can Lachha Paratha be “aashiq bina mehbooba” without ghee? Once both the sides start looking crispy and golden, understand that Lachha Paratha is ready.

Garnishing Ka Twist

Paratha is ready, but presentation is also important. Place it on a plate, add curd and pickle. Amazing, it will taste delicious. If you want, add a small piece of butter on top, just don’t think how much calories will increase. Life is only available once, right?

Read: How ​​to Prepare Lachha Paratha at Home

Tips and Tricks for Perfect Lachha

If you will start preparing Recipe for Lachha Paratha Step by Step you have to know some tips and tricks for perfect Lachha Paatha:

• The more you rest the dough, the better the layers will be.

• Don’t be greedy about ghee. It is important for both layers and taste.

• Cook the paratha on medium flame, otherwise it will either remain raw or will burn.

FAQs: Recipe for Lachha Paratha at Home

Q: Would it be better to use flour?

A: Absolutely not! Flour will make the paratha chewy, and we want soft and crispy, right?

Q: How many calories are there in a Lachha Paratha?

A: Arre yaar, forget the calories, talk about the taste. But yes, one paratha has approximately 300 calories, if you use more ghee then it will increase.

Q: Can this paratha be stored in the freezer?

A: Absolutely possible. Freeze the half-cooked paratha, and when you feel like eating, cook it directly on the tawa.

Q: Can other things be filled in it?

A: Yes absolutely. Paneer, aloo, or cheese – whatever you like, fill it with that, just don’t overfill, it will spoil the work of the layers.

I hope you got proper Recipe for Lachha Paratha Step by Step. This process of making Lachha Paratha is very simple and fun. Try it once, see again, everyone will appreciate it. Still if you have any doubt on Recipe for Lachha Paratha Step by Step you can comment it below.

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