|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This style of paratha has several layers and turns out delightfully crispy. Parantha takes only a few ingredients to make—flour, salt, water, and ghee—and is an unleavened flatbread. 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.
Gather the ingredients.
Mix the flour and a hearty pinch of salt and add water, a little at a time, while kneading into a soft dough. 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 inch 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.
Paratha vs. Naan
What's the difference between these two popular Indian flatbreads? Very simply, Paratha is an unleavened flatbread that is rolled out many times, layered, and then fried. Naan is a leavened flatbread that gets rolled out once into a layer then baked in a tandoor or oven.
Both of these flatbreads are great to mop up sauces from Indian curry or other dishes.