Sunday, October 19, 2008

Laccha Paratha

Layered chapati or Laccha Paratha is one of the great lunch time recipes, looks and taste is great too best when eaten along with tea, so jot down the ingredient for laccha paratha.


  1. Whole Wheat Flour (Atta) as per consumption

  2. 1 tbsp Oil Salt as per taste

  3. Butter/Ghee (Pure ghee) for frying

  4. Water for kneading


  • Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.

  • Make dough 30 minutes before and cover it with moist muslin cloth.

  • Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.

  • Heat the ghee so that it turns to liquid.

  • Now spread the ghee properly over entire surface.

  • Using a knife make a 2" cut lengthways and fold it inwards .

  • Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).

  • Cook on a pre-heated Tawa (flat griddle plate).

  • Turn the lachha paratha and pour half tablespoon oil or butter.

  • Spread it on the paratha and shallow fry over low heat.

  • Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

1 Comment:

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