This style of paratha has several layers and turns out delightfully crispy. Its light, flaky texture is the perfect accompaniment to any thick-gravied, hearty Indian dish. Try it with your favorite Tikka Masala or Masala Gosht, for example.
- 2 cups whole wheat flour
- 3/4 cup water (or more, as needed) to make dough
- Salt to taste
- 1 cup ghee (clarified butter)
- Mix the flour and salt and knead into a soft dough with a little water at a time. Set aside.
- Mix 3 tablespoons ghee with 1 tablespoon flour, and set aside.
- Divide the dough into equally sized balls. Divide each ball into 2 portions.
- Take each portion and roll into a long, finger-thick noodle shape.
- Coil the first shape into a spiral.
- Flour a rolling surface lightly and very gently roll out the spiral into a flat circle about 5 inches in diameter (1/3" thick).
- Grease the top surface with the ghee-flour mix.
- Roll the next shape in the same way and place over the first circle. This makes one Lachcha Paratha. Repeat with the remaining dough.
- Heat a flat pan on medium heat.
- Fry each paratha as follows: After placing it on the pan the first time, turn after 30 seconds. Spread ghee on the top surface and turn again. Grease the side now on top. Turn often and fry until crisp and golden.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||14 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|