Punjab

Lachha paratha

Name: Lachha paratha
Total time: 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 cups whole wheat flour (wholemeal atta flour, chapati flour); 1/2 tsp salt; Ghee, about 4 tbsp, for layering and cooking; Water, about 2/3 cup

Pleated, coiled and rolled so it flakes into a hundred ghee crisp layers. Show off bread.

45 minTime

8 gProtein each

mildSpice

Layers upon layers2 chapters · 1 min read

Make it your way

Grandma's wayPleats, coils and ghee.

The original

325kcalsame

8 gproteinsame

7 gfibresame

45minutessame

Classic lachha paratha.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2 cups

Salt½ tsp

Gheeabout 4 tbsp, for layering and cooking

Waterabout 2/3 cup

Method

5 steps

1Knead a soft dough with atta, salt and water. Rest 20 minutes.
2Roll a ball into a large thin circle, brush with ghee and dust with flour.
3Pleat it like a paper fan, then coil the pleated strip into a spiral. Rest 5 minutes.
4Roll gently into a 6 inch paratha and cook on a hot tawa with ghee until golden on both sides.
5Crush it between your palms while hot to open up the layers.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lachha paratha

Make it your way

Ingredients

Method

Make it a meal