Lachha Paratha – multi-layer Indian flatbread (quick recipe)
Lachha Paratha – multi-layer Indian flatbread that’s made using brown butter (ghee) and dry fenugreek leaves (methi).
These are a hands-down favorite of any North Indian residing anywhere in the world. It’s a multi-layer flatbread that’s filled with oil or butter (as per preference), sprinkled with some dried fenugreek leaves (watercress), then rolled into a bun and then it’s flattened to the size of your palm.
It’s then cooked with oil or butter over stop-top and served hot with any kind of curry or beans or simply plain yogurt.
So lets go and make them today 🙂
Serving Suggestion: Can be served with any entree/main dish OR Can be eaten with plain yogurt.
1 Medium Size flat nonstick or Indian Tava
Food Process / Kitchen Aid with Paddle Dough or By Hands
1 Rolling Pin (Belan)
1 Medium sized Bowl
Flat Base for Rolling Flatbread
2 Cup Whole Wheat Flour – For Dough
¼ Cup Flour – for rolling into Paratha
½ Cup Water – 2 Tbsp less (Luke Warm as they make the smoothest dough)
2 Tbsp Dry Fenugreek Leaves – Crushed (Kasoori Methi)
1½ Tsp Salt
¼ Cup Oil for Sautéing the Paratha
In a Food Process/Kitchen Aid, Add 2 cups whole wheat flour, Salt & Water and form a firm dough.
Keep the dough in medium sized bowl for 1/2 hr, as it will make the dough firmer & stretchable.
After ½ hr, make medium size patty shaped balls (makes 15 balls).
Roll the medium sized ball into a round shape disc/paratha, dab oil on the upper surface & sprinkle 2 pinches of Kasoori methi. Now Roll back the round disc/paratha into a ball again. (*As First Picture).
Now roll out into medium sized disc/paratha. (* As Second Picture)
Now heat the flat non-stick on high & reduce the heat, put the paratha and wait for 1 min.
Now turn the paratha & dab little oil on side facing up & turn n follow the same for another surface.
When both sides are slightly golden n browned, they are ready to be served. (* As Third Picture)