Parathas (pan-fried Indian flatbread) are for when you want to spoil yourself! Crispy and flaky, they go well with most Indian dishes be it a gravy, curry or a dry stir-fry. Remember, with Parathas, the flakier and more layered they are, the better. How crisp you make them is up to your taste though.
- 2 cups wheat flour (atta) or All purpose flour (Maida)
- 1 to 2 tsp ghee or oil
- Salt as required
- Water as required for kneading
- Ghee or oil as required for applying on the dough as well as roasting
- Combine all the dry ingredients for the dough.
- Add ghee and water in parts. knead to form a smooth dough.
- Add more water if required for the dough.
- Cover the dough with wet muslin cloth or cling film and keep aside for 20 minutes.
- Take a medium sized ball of dough. Roll it into 6 to 7 inches diameter disc on a dusted rolling board.
- Apply ghee or oil liberally on the paratha disc.
- Sprinkle some flour on the top , from the edges start to fold and pleat the paratha till the end.
- Roll the pleated edges tightly and stretch a little bit and roll into spiral , join the edges.
- Lightly dust with flour and now roll into round parathas of about 4 to 5 inches in diameter.
- Heat the tava (griddle). Place the paratha on the hot tava.
- Turn the paratha when one side is partly cooked.
- Apply ghee on this side, cook for a minute.
- Now turn again and apply ghee on the other side.
- Flip again for a couple of times, till the paratha is browned evenly and well cooked.
- Press the sides with the spatula while frying the paratha to make the paratha crispy.
- Alternatively, you could also add some ghee on the tava and then fry the lachcha parathas.
- Serve the lachha paratha hot with Palak Paneer/Kadai Chicken.