By Vidushi Singh
Elevate your culinary skills with these essential tips for making perfect Lachha Paratha. Learn the techniques to achieve flaky, layered parathas that pair perfectly with your favorite Indian dishes.
Knead a soft dough using wheat flour, water, and a pinch of salt. Let it rest for 30 minutes.
Roll out a portion of the dough into a round roti. Apply a thin layer of ghee and fold roll to make a triangle.
Allow the folded triangle-shaped dough to rest. Repeat the process of layering to develop multiple layers.
Roll out each triangular portion gently into a circular shape, taking care not to apply too much pressure. Dust with dry flour.
Preheat a tawa place the rolled paratha on the tawa and flip cook until golden brown spots appear.
Apply ghee on both sides of the paratha while cooking to achieve a crispy texture. Serve hot with your favorite curry.