What is the recipe for Lachha Paratha? Why is it named so?

Lachha paratha is also known as lachedaar paratha and parat waala paratha in Punjabi. It is one of the popular dishes of North India. Whole wheat flour is used to make this paratha though maida and semolina can also be used along with the whole wheat flour.

In South India, it is known as parotta and is made with whole wheat paratha and eggs.  The number of layers depends on the thickness of paratha. The thicker the paratha, the more cooking is needed so that the paratha may be cooked from inside also. The recipe mentioned here will take 15 minutes for preparation and 35 minutes to cook.

Ingredients:

The ingredients with the required quantity are mentioned below:

• Whole wheat flour two cups
• Ghee or oil  1 – 2 teaspoon
• Salt to taste
• Water needed to knead the flour
• Ghee or oil for applying on dough and roasting

Method:

• Take a bowl and add all the dry ingredients.
• Add water to make a smooth dough.
• Divide the dough into medium size balls.
• Roll each ball into 6 to 7 diameter round on a rolling board.
• Brush the rolled paratha with ghee and sprinkle some flour.
• Pleat the paratha from start to end and then fold it.
• Roll the pleated paratha and join the edges.
• Sprinkle some dry flour on the paratha and make it round with a diameter of 4 to 5 inches.
• Place the paratha on a hot tawa or on a frying pan.
• Turn the paratha and apply ghee or oil.
• Cook till the paratha becomes golden and then remove from the tawa.
• Make all the parathas in the same way and serve hot with any curry.