Laccha Paratha

Name: How to cook Laccha Paratha - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Ankita Chakraborty

Laccha Paratha

Lachha Paratha has it's origin in the state of #punjab. The term “Lachha” means ring in Punjabi, the dough is rolled into the form of ring, and is layered with oil to make it multi-layered. The layered paratha that goes perfect with any curry dish or as a breakfast with pickle.

Ingredient

Food ration :

10 servings

2 cups

All purpose flour + more for dusting

3 tbsp

Ghee (clarified butter) or oil, + more for frying

to taste

Salt

1/4 cup

Milk

Cooking instructions

* Step 1

In a bowl, mix all purpose flour and salt. Drizzle 1 tablespoon of oil or ghee and mix using fingertips.

* Step 2

Now add milk and water to knead into a smooth and soft dough. Cover it and let it rest for 15 minutes.

* Step 3

Then knead again two three times to get the smooth dough.

* Step 4

Divide the dough into 10 equal portions and make smooth balls and flatten between your palm one by one.

* Step 5

Dust one disc using dry flour and roll into 10-12 inch diameter circle. Apply 1/2 teaspoon of ghee or oil on top and sprinkle little flour.

* Step 6

Now cut the disc into thin strips. Thinner the strips, more pleats will be there in the parathas.

* Step 7

Once the entire disc is cut into thin strips, start gathering the strips in a braided fashion to form a rope like structure. Then by holding two ends, swing and tap on board to stretch it slightly.

* Step 8

Now roll into spiral like swiss roll. Make all the rolls similarly.

* Step 9

Now dust one roll and using your hand press it and flatten it into 6 inch diameter circle. Try not to use rolling pin at this stage, otherwise the pleats will get compressed by pressure of rolling pin and we will not get lacchas in the parathas.