Lachha Paratha (Layered Indian Bread)

                            
                                                                     
Parathas /Indian Bread have an important role in North Indian's Kitchen. Though there are plenty of varieties, when it comes to parathas like- Aloo ka paratha, Methi paratha, Gobhi paratha, Mooli paratha and so on....this Lachha Paratha is going to win your heart once you try....Originated from the Northern region of India, the speciality lies in the crust and crispy flakiness of the paratha. Though it does take some time to make the layers, but the end result is absolutely fantastic and worth the time consumption. Parathas are heavier than 'phulkas /chapatis' and comes in various shapes and flavors. The trick lies in kneeding the dough. I always use warm water to kneed the dough, as this helps to obtain a softer texture. Sooner I will post other types of parathas as well.


Serves: 6 parathas, Cooking time: 30 minutes


Ingredient: 
2 cup all Purpose flour
little Wheat flour for dusting
1 tsp Red chilly powder
1 tsp Chaat masala powder
Warm water to knead
1 tbsp Ghee for kneading the dough
Salt to taste
1/2 cup Ghee /oil for frying


Garnishing: 
Sesame seeds
Garlic flakes
Dry fenugreek leaves


Method:
Mix 2 cups of all purpose flour, 1 tbsp ghee, salt and warm water to knead a soft dough. Spread little oil on top, cover with a muslin cloth and keep aside for 20 minutes. Now divide the dough into equal parts. Roll out the dough into a thin roti spread 1 tsp ghee evenly over one side.

                                                  
 Sprinkle a pinch of red chilly powder and chaat masala. Now fold this chapati like a paper fan (like shown in the picture).

                                                                                 
Stretch the fan a little (with soft hands) width wise. Twist and roll into a round (should look like the picture below)

                                      
                                                                                
Press and roll out into a chapati shape. Remember not to flip as it is rolled only from one side.

                                                                    
                              
 Before hitting it on the tava for frying, sprinkle some garlic flakes, sesame seeds and dry fenugreek leaves (for garnishing) and lightly press with a rolling pin over the paratha. Now roast the paratha on the tava and allow it to become brown and puff on the bottom before turning once. Pour little oil and roast both the sides till light brown. Put is aside using a spatula and drain on paper towel. Follow the same with the rest of dough balls. Then serve these crispy lachha parathas with veg /non veg side dishes and pickle for a light supper or lunch.