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Lachha Paratha (Layered Indian Flatbread) (parota)
A step‑by‑step guide to making soft, flaky Lachha Parathas quickly. Learn the folding technique, optional herb fillings like spring onion, methi and coriander, and how to cook them perfectly on a hot skillet. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Achieving a soft, non‑sticky dough
- • Proper folding to create distinct layers
- • Cooking on medium heat to avoid burning
Safety Warnings
- • Hot oil can splatter – use a splatter guard if needed
- • Handle the hot skillet with oven mitts to avoid burns
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