Lachedar Paratha is a popular paratha from North India, made from whole wheat flour. Its also called as paratwala paratha. In Punjabi “parat” means layer and layers can be seen on the paratha when it gets cooked. Its South Indian counterpart is the parota which is made from white flour and eggs.
Usually, I make Plain Parathas using two methods.One is this technique, for Lachedar parathas and the other is the folding technique.
I have written about the Folding Method of making parathas on this post: Making Plain Parathas with the Folding Method.
Lachedar Paratha is an easy paratha to make. There are some 2 to 3 techiques used for making these parathas. I usually make the Lachedar Parathas using this technique. It works for me and I find it simple and easy.
Ingredients for the Lachedar Parathas:
- 2 cups wheat flour
- 1/2 cup water
- 2 tsp ghee
- salt
Method to make the Lachedar Parathas:
1: Combine all the dry ingredients for the dough. Add water, ghee and form a smooth dough. Add more water if required for the dough. Cover the dough and keep aside for 15 minutes.
2: Take a medium sized ball of dough. Roll it into 5-6 inch diameter disc on a dusted rolling board.
3: Apply ghee on the paratha disc.
4: From the edge fold the paratha as shown in the pic below.
5: Again keep on folding it like shown in the picture image or you can also fold it like a paper fan. Do this till you come to the end.
6: Apply slight pressure and roll the folded dough with your fingers till the length of the roll increases.
7: Take the folded roll and encircle it.
8: Join the edge of the roll to the center of the circle and press it.
9: Now roll into parathas.
10: Heat the tava. Place the paratha on the tava.
11: Turn the paratha when one side is partly cooked. Apply ghee on this side. Fry for a minute.
12: Now turn again and apply ghee on the other side.
13: Flip again for a couple of times, till the parathas are browned evenly and well cooked.Press the sides with the spatula while frying the parathas.
14: Alternatively, you could also add some ghee on the tava and then fry the lachedar parathas.
15: Serve the parathas hot with any curried vegetable or paneer dish.
Ingredients
- 2 cups wheat flour
- 1/2 cup water
- 2 tsp ghee
- salt
Instructions
- Combine all the dry ingredients for the dough. Add water, ghee and form a smooth dough. Add more water if required for the dough. Cover the dough and keep aside for 15 minutes.
- Take a medium sized ball of dough. Roll it into 5-6 inch diameter disc on a dusted rolling board.
- Apply ghee on the paratha disc.
- From the edges start fold the paratha till the end.
- Apply slight pressure and roll the folded dough with your fingers till the length of the roll increases.
- Take the folded roll and encircle it.
- Join the edge of the roll to the center of the circle and press it.
- Now roll into round parathas.
- Heat the tava. Place the paratha on the tava.
- Turn the paratha when one side is partly cooked. Apply ghee on this side. Fry for a minute.
- Now turn again and apply ghee on the other side.
- Flip again for a couple of times, till the parathas are browned evenly and well cooked.Press the sides with the spatula while frying the parathas.
- Alternatively, you could also add some ghee on the tava and then fry the lachedar parathas.
- Serve the parathas hot.
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{ 1 comment… read it below or add one }
very easy to make .the description is so wonderful and artful and it has made it easy to follow.