1. Knead the dough for the lachcha parathas out exactly the way you would for regular chapatis.
2. For the uninitiated, mix about two cups of flour and a teaspoon of salt with a table spoon of ghee and some warm water until you get a consistent, smooth dough.
3. Cover it and leave it aside for about 20 minutes.
4. Pull apart a ball of dough, about an inch in size. Flatten it out a little and begin to roll it out on a large, flat surface.
5. Stretch it out some more, ensuring it doesn’t give way/tear.
6. Smear liberally with ghee.
7. Now, begin folding it at one end, just like a fan.
8. Stretch the fan out, to make it longer, by gently beating it against the flat surface.
9. Roll this up, just like a Swiss roll. Press the loose end into the centre of the roll to make it compact.
10. Now, roll out each of these rolls, like a regular roti/chapati. You should be able to see the layered texture of the paratha already.
11. Grease a pan with some ghee/oil and cook the parathas (both sides, please) until they are done.
1. Wonderful, wonderful, wonderful.
2. G’s verdict: “They’re just as good, possibly better than the lachcha parathas my mum makes.” That is just too “woah” a compliment for me to not mention here. 🙂
3. Yeah, the entire deal is a little tedious, I get it. But they’re lachcha parathas. And they’re awesome delicious. They’re totally worth the effort.
4. Eat them with a simple dal or a pickle. Or go that extra mile and make a fancy curry.