Lacha Parotta

Lacha Paratha or Lacheder Paratha is a popular whole wheat, Layered  paratha from North India( Punjab). We can do this paratha in different ways like pleating the dough or by doing triangle shape dough & press in between and can also be done as I given below.  In South India, same layered parota is made up of  All purpose flour which is known as Malabar parota in different style ( you may check my malabar parota post). Here I used all purpose flour instead of whole wheat flour.

Ingredients:

All purpose flour / Maida  - 1 cup

Whole wheat flour - 1/4 cup + for dusting

Warm water - 1/2 cup

Oil / ghee - 2tsp

Oil - As required

Salt - As required

Method:

• Mix both the Flour, salt, oil well.
• Add Warm water to the flour & knead well as a firm dough as we do for Chapathi.
• Coat the dough with 2 drops of oil & cover with wet cloth & rest it for an hour.
• Knead the dough again & divide it into equal size portion.
• Dust the rolling area & Roll the divided dough into circle.
• Brush the circle with drops of oil & sprinkle some flour over it.
• Cut the circle as strips & arrange the stripe one by one over themselves.
• Press the strips & Roll it again as shown in above picture (twist).
• Rest it for another 30 minuts.
• Gently roll with rolling pin in to round shape.
• Cook the paratha on both the side. Drizzle oil around the paratha & cook well.
• Take 2 ~ 3 parathas between your palms & gently clap to release the layer.
• Serve hot with any gravy.

Lacha Paratha