Sunday, December 26, 2010

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.


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


  • 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 on FoodistaLacha Paratha
This entry was posted in