Lachha Paratha (parota)

Ingredients

• 100 g All‑purpose flour (maida) (Sifted)
• 0.5 g Salt (Pinch)
• 50 ml Water (Lukewarm, adjust as needed for soft dough)
• 5 ml Vegetable oil (for brushing) (Approximately 1 tsp)
• 30 ml Vegetable oil (for frying) (About 2 tbsp, medium‑high heat)

Instructions

1. Make the dough

   In a mixing bowl combine 100 g flour, a pinch of salt and enough lukewarm water (≈50 ml) to form a soft, non‑sticky dough. Knead for about 5 minutes until smooth.

   Time: PT5M

2. Rest the dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Divide and roll

   Divide the rested dough into 2 equal portions. On a lightly floured surface roll each portion into a thin circle about 15 cm in diameter.

   Time: PT5M

4. Cut into strips

   Using a sharp knife, cut each rolled sheet into long, thin strips (≈1 cm wide).

   Time: PT5M

5. Oil and coil the strips

   Brush each strip lightly with the 5 ml oil, then stack the oiled strips, roll them tightly into a coil, and gently shape the coil into a smooth ball without applying excessive pressure.

   Time: PT5M

6. Flatten the ball

   Place the ball on the rolling surface and gently roll it out into a round paratha about 12‑15 cm in diameter, being careful not to crush the layers.

   Time: PT5M

7. Heat the pan

   Heat 30 ml oil in a non‑stick skillet over medium‑high heat until the oil shimmers (≈180 °C).

   Time: PT2M

   Temperature: 180°C

8. Cook the paratha

   Place the rolled paratha in the hot oil. Cook 1‑2 minutes on each side, pressing gently with a spatula, until golden brown and crisp.

   Time: PT3M

   Temperature: 180°C

9. Serve

   Remove the paratha, drain on paper towel if desired, and serve hot with butter, yogurt, or pickle.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour (maida): Whole‑wheat flour, Gluten‑free flour blend
• Instead of Salt: Sea salt, Kosher salt
• Instead of Water: Milk (for richer dough)
• Instead of Vegetable oil (for brushing): Canola oil, Sunflower oil
• Instead of Vegetable oil (for frying): Ghee (for richer flavor), Clarified butter

Equipment Needed

• Mixing bowl
• Rolling pin
• Sharp knife or pizza cutter
• Non‑stick skillet or tawa
• Spatula
• Measuring spoons/cup
• Kitchen towel or plastic wrap (optional)
• Plate for resting (optional)

Critical Steps — Do Not Skip

• Make the dough soft and non‑sticky
• Oil and coil the strips without crushing them
• Cook on high heat until golden without burning

Chef Tips from the Video

• For extra flavor, add a pinch of ajwain (carom seeds) to the dough.
• Use a cast‑iron tawa for a more authentic char.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat on a skillet.

Freezer: Wrap individually in foil and freeze up to 1 month; thaw and reheat.

Room temperature: Can stay at room temperature for up to 4 hours if covered.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; shape parathas and freeze before cooking.
• Brush a thin layer of oil on each paratha before freezing to retain flakiness.