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Lachha Paratha

The spiral. Pleated, coiled, shattered into a hundred layers.

Dough rolled thin, brushed with ghee, pleated like a fan, coiled into a spiral and rolled again. Crunched between the palms after cooking so the layers spring apart.

Prep
50 min
Cook
20 min
Serves
5
Level
Committed
Lachha Paratha, freshly cooked

Ingredients

Makes 5 parathas

  • 250 g (2 cups) whole wheat atta or half atta, half maida
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp ghee, for the dough
  • about 150 ml lukewarm milk-water mix (half and half)
  • 5 tbsp ghee, melted, for layering and cooking
  • 2 tbsp maida (plain flour), for dusting the layers

Method

Tap a step to mark it done.

Tawa tips

  • The second rest after coiling is not optional. It stops the spiral springing back.
  • Use a light hand on the final roll. Pressing hard welds the layers together.

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