📋 Recipe Details Lachha Paratha
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Prep time: 20 minutes (plus 30 mins resting)
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Cook time: 15 minutes
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Servings: 4 Parathas
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Cuisine: North Indian / Punjabi
🛒 Ingredients
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2 cups Whole wheat flour (Atta) – Traditional choice
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½ tsp Salt
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1 tsp Sugar (optional, helps with browning)
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2 tbsp Ghee or Oil (for the dough)
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Warm water (as needed for kneading)
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Extra Ghee (for layering and frying)
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Dry flour (for dusting)
👨🍳 Step-by-Step Instructions
1. Make the Dough
In a large bowl, mix the flour, salt, sugar, and 2 tablespoons of ghee. Gradually add warm water and knead into a smooth, semi-soft dough. Cover with a damp cloth and let it rest for 30 minutes. This relaxes the gluten, making it easier to stretch.
2. The “Fan” Fold (The Secret Step)
Divide the dough into 4 equal balls. Roll one ball into a thin 8-inch circle.
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Smear a generous layer of ghee over the surface and sprinkle a little dry flour.
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Start folding the dough like a paper fan (pleating it) from one end to the other.
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You will end up with a long pleated strip. Roll this strip into a tight spiral (like a Swiss roll) and tuck the end underneath.
3. Final Rolling
Gently press the spiral with your palm. Roll it out again into a 6 or 7-inch circle. Don’t press too hard, or you’ll seal the layers together!
4. Roasting
Place the paratha on a hot tawa (griddle). Cook for 30 seconds until tiny bubbles appear. Flip it, apply ghee to the cooked side, and flip again. Press gently with a spatula until both sides are golden brown and crispy.
💡 Pro Tips for Success
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Resting is Key: If you don’t rest the dough, it will spring back when rolling, and the layers won’t separate.
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Ghee vs. Oil: While oil works, Ghee provides the best “shortening” effect, leading to much distinct, flakier layers.
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The “Crush”: Once the paratha is off the heat, place it between your palms and gently crush/scrunch it. This “shocks” the layers and makes them pop out.
📊 Nutritional Info (Per Paratha)
| Nutrient | Amount |
| Calories | 240 kcal |
| Total Fat | 10g |
| Carbohydrates | 32g |
| Protein | 5g |
| Fiber | 4g |
✨ Benefits
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Complex Carbs: Made with whole wheat, it provides sustained energy compared to white flour (Maida) breads.
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Satiety: The healthy fats from ghee and the fiber in the wheat keep you full for longer.
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Homemade Quality: No preservatives or hydrogenated fats often found in store-bought frozen versions.
❓ Common Q&A
Q: Can I use Maida (All-purpose flour) instead?
A: Yes. Maida makes the paratha stretchier and even more like the restaurant version (often called Malabari Parotta), but whole wheat is the healthier, everyday choice.
Q: Why is my paratha chewy instead of crispy?
A: You likely didn’t use enough ghee between the layers or the tawa wasn’t hot enough. It needs a medium-high flame to crisp up quickly.
Q: Can I make these ahead of time?
A: You can prepare the pleated spirals and keep them in the fridge for up to 24 hours. Just roll and fry them fresh when you’re ready to eat!