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Lacha Parathas

Team AckoFeb 8, 2024

These Lacha Parathas have the layers separated by ghee, which gives it a crumbly, melt-in-the-mouth texture. This layered paratha with full of carbohydrates can be packed for lunch as a finger food.

Contents

Ingredients to make Lacha Parathas:

Wheat 1 cup, ghee for brushing and cooking, warm water, salt

Steps to make Lacha Parathas:

1. Combine the whole wheat flour, 2 tbsp ghee and salt in a deep bowl, mix well and knead into a soft dough using enough lukewarm water.

2. Divide the dough into equal sized balls.

3. Take one ball and roll itas thin as possible.

4. Spread 1 tsp of ghee evenly over it.

5. Fold from one end to the other to make pleats like a fan, while gently pressing them in between.

6. Roll it like you make a swiss roll and seal the open end tightly at the bottom in the centre.

7. Dust dry flour over it again and then roll it to make paratha.

8. Heat the tawa and cook the paratha using ghee.

9. Remove on a plate and pess it gently from sides towards the centre to make the layers more visible.

Serve it with paneer ki sabzi or curd and enjoy. You can add sugar in the dough to give it sweet and salty taste.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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