Lachha Paratha Recipe – Warqi Pudina Layered Parotta CookingShooking
Hey Foodies, India is so diverse and so is the Indian Cuisine, where ever you choose to go every region has its own unique food and even unique preparation technique. Today we bring you something flaky, something crispy and something super tasty it’s none other than authentic Lachha Paratha it’s also widely known as Warqi Parotta. This Indian flaky bread is multi layered, made with flour and pan fried with loads of ghee. This particular recipe comes with a twist of pudina or mint flavour. Lets begin!!!
RECIPE VIDEO
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Lachha Paratha Recipe – Warqi Pudina Layered Parotta CookingShooking
Hey Foodies, India is so diverse and so is the Indian Cuisine, where ever you choose to go every region has its own unique food and even unique preparation technique. Today we bring you something flaky, something crispy and something super tasty it’s none other than authentic Lachha Paratha it’s also widely known as Warqi Parotta. This Indian flaky bread is multi layered, made with flour and pan fried with loads of ghee. This particular recipe comes with a twist of pudina or mint flavour. Lets begin!!!
INGREDIENTS:
- Maida - 2 cup
- Ghee - 3 tbsp or melted dalda
- Salt - 1 1/2 tsp
- Sugar - 1 tsp
- Ghee - 1/4 cup
- Maida - 1/2 cup
- Pudina Powder - 2 tbsp
- Ghee - to fry the parathas
- Water - as required for kneading
- Dry Maida - for dusting
RECIPE STEPS:
For the lacha paratha dough
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In a large plate place maida, make a well in the centre and add sugar, salt, and melted ghee.
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Mix everything and adding little water at a time start kneading to form soft dough, use water as required.
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Once done cover the dough with a damp cloth and set aside for 30 minutes.
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After 30 minutes the dough will be ready to roll.
For rolling, layering and laminating
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Divide the dough into 6 smaller portions, take a rolling pin and board, and dust it with some dry flour. Roll the dough into thin sheet, shape does not matter.
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Grease the dough sheet with good amount of ghee; spread it using your fingers, sprinkle pudina powder and some dry maida on top.
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Start making pleats, by holding each ends and folding them. Once done stretch it similar to a rope.
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Coil it back into a ball and press it down. Roll the rolled dough into smaller disc and then allow it to rest for 10 minutes.
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Follow the same steps, of laminating and layering with the remaining portioned out dough.
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After 10 minutes, again start rolling the rolled dough, into a paratha approximately 7 -8 inches in diameter. Use dry flour if required. Once done set aside.
For making the parathas
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Preheat the iron tava, and place the rolled lachha paratha on it, and cook it over high heat for 1 minute.
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Flip the paratha and, spread some ghee using a spoon. Flip it and spread some more ghee.
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Cook the parathas over medium high flame, using a flat spoon press the parathas down so that they are evenly cooked and is crispy. You will begin to see golden spots.
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Follow the same steps and cook the remaining parathas.
serve
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Before serving the parathas, take one of the parathas in your hand and then, crush the parathas, this will open up the layers in the lachha parathas.
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Serve the hot lachha parathas with some Dum Aloo.
RECIPE NOTES :
Notes: You can use any saturated fat such as dalda instead of ghee. The quantity of the parathas depends on the size of the dough you make. If you want to make plain lachha paratha then skip the pudina powder. Tips: Lachha Paratha is made in a lot of variation,some use besan or atta. You can use as per your liking. Lachha Paratha can be cooked in a tandoor and its known as Laccha Roti.