by Pallavi Purani

Laccha Paratha

We all must habe a version of laccha paratha that work absolutely well. I came across the fan folding method of laccha paratha sometime back and am glued to it.

Here is how the paratha looks eventually.

Print Recipe
Laccha Paratha
We all must habe a version of laccha paratha that work absolutely well. I came across the fan folding method of laccha paratha sometime back and am glued to it.
Course breads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
  • 2 Cups Whole Wheat Flour ... .
  • 1/2 Tsp salt ....
  • flour Some extra for dusting .
  • 1 Tbsp Oil ... .
  • 1/2 cup water About of .
  • 2 Tbsps Ghee ....
  • 1 Tbsp oil for frying the paratha .. .
  • Board and pin to roll out the paratha .
Course breads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
  • 2 Cups Whole Wheat Flour ... .
  • 1/2 Tsp salt ....
  • flour Some extra for dusting .
  • 1 Tbsp Oil ... .
  • 1/2 cup water About of .
  • 2 Tbsps Ghee ....
  • 1 Tbsp oil for frying the paratha .. .
  • Board and pin to roll out the paratha .
Instructions
  1. Make the paratha dough using ingredients 1-4 like this
  2. Let it rest for about 10-15 min before using it.
  3. Make 5 equal balls of the dough.
  4. Dust one of the dough ball and roll it out as much as you can. It should not be chapati/bhakri thin.
  5. Put a  little ghee in the center.
  6. Using your fingers, spread it out evenly.
  7. From one side, start turning it inward [Fold about 3/4 of an inch.
  8. Keep folding it like a fan.
  9. Once done, hold it upright just how we would hold a paper fan to open it and coil it to form a concentric ball.
  10. Dust it again and roll out.
  11. Use light hand and make sure the seams/lacchas do not disappear because of the excessive rolling.
  12. Heat the gridle and put the paratha.
  13. Flip over once small bubbles are visible. Put a little oil on the cooked part and flip.  [My mom uses ghee for frying the paratha, it tastes great but teenie tiny bits of oil is my way of cutting down on the richness.
  14. Add oil to the remaining part too. Tada it is done.
  15. Another method of cooking the paratha is on the open flame of the stove.
  16. Do not apply oil to the paratha. Cook just a little on both the sides and throw it over the gas flames.
  17. Using a pair of tongs, flip over and cook until done. This method gives a nice tandoori effect to the paratha.
  18. While hosting I usually cook these on both sides in advance without oil. And just before serving grill them. This helps me be prepared and saves the guests of the pain of chewing the dhaba rotis. For an extra effect, add a dollop of butter and crumple the paratha between your palms with one whack. Might sound crazy, but trust me it takes the paratha to a different level all together.


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