Making laccha paratha is an
art. The ingredients are same as for plain paratha; it’s just the change
in the technique which makes delicious, crispy and multi-layered laccha
paratha. Just try making these parathas and you will see how easy they
are and what a nice taste they have. Here is the step-by-step recipe of
laccha paratha.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Servings: makes 4 parathas
Ingredients:
- 1 cup all purpose flour (maida) (for dough)
- 1/2 cup all purpose flour (for dusting)
- 1/2 cup warm water
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 small bowl of oil (for cooking)
Preparation Instructions:
- Mix 1 cup maida, 1 tbsp oil and salt in a large bowl. Now add warm water in small small quantity and knead it into a soft dough.Cover the dough with a soft cloth and keep it aside for 20 minutes.
- Now, divide the dough into 4 equal part and make balls with them. Take a ball, flatten it, cover it with dry flour and roll it with a rolling pin into a thin disc.
- Apply 1/2 tsp oil over the roti and sprinkle some dry flour over it. Now, hold a 1/2 inch wide strip from one edge of the roti and fold it like a japanese fan (a stack of folded strips).
- Now, roll it like a swiss roll and stick the end properly. Repeat the steps with all the dough balls.
- Now, take a roll, cover it with the dry flour and roll it gently into roti (round shape).
- Heat a tawa on medium flame and place the paratha on the hot tawa. When tiny bubbles begin to rise on the surface, flip it.
- Apply 1 tsp oil on both sides of the paratha and flip and cook till the golden brown spots appear. Make all the laccha parathas like this.
- The laccha paratha is ready. Take is out on a plate and serve with chutney or any gravy.
Tips:
- You can also try the combination of 1/2 cup wheat flour and 1/2 cup all purpose flour.
- Don’t apply pressure while rolling the laccha paratha. You will see more visible layer this way.
