Lachha parota or paratha is one of the main street food in South India. Particularly, in Tamilnadu. I can say that this is one of the cheapest food that can fill the stomach easily. Every one likes this paratha along with Chalna/Kurma. Mainly smell of this chalna will pull the people forcefully into the street restaurants. Most of the people won't try this lachha paratha in home because they think that getting the layers is very difficult. But, it's not true. We can make it in home very easily. Will see how to make it in home.
Maida / All purpose floor - 1 cup
Salt - 1 tsp
Sugar - 1 tsp
Oil - ¼ cup
The secret of making this paratha is that maida dough need to expand without braking if you pull some extent.
Add maida in a bowl and mix sugar and salt. Add 3 to 4 tsp of oil. Mix everything using hand.
Now add water slowly tsp by tsp and make it to dough. Spray some oil on top of dough and cover with the wrapping sheet. Keep it refrigerator for 4 hour.
Take out after 4 hour and make it to medium size balls.
Roll the medium size ball of dough into 8 to 9 inches diameter disc on a dusted rolling board. Apply oil liberally on the paratha disc and roll it.
From the edge, start to fold & pleat paratha till the end.
Roll the pleated edges tightly and join the edges. Rest this pleated dough for 10 to 15 minutes by applying slight oil.
Now roll into round shaped paratha on rolling board for 4 to 5 inch diameter.
Heat a tava and place the paratha on it.
Flip the paratha when one side is cooked. Cook for a minute. Now other side also will be cooked. Not required to apply oil since we applied good amount of oil in the dough already.
Once taken out from tava gently squeeze the paratha in your hand. Now wonderful road side lachha layered paratha is ready to serve with your favorite kurma.
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Ingredients:
Maida / All purpose floor - 1 cup
Salt - 1 tsp
Sugar - 1 tsp
Oil - ¼ cup
Steps:
The secret of making this paratha is that maida dough need to expand without braking if you pull some extent.
Add maida in a bowl and mix sugar and salt. Add 3 to 4 tsp of oil. Mix everything using hand.
Take out after 4 hour and make it to medium size balls.
Roll the medium size ball of dough into 8 to 9 inches diameter disc on a dusted rolling board. Apply oil liberally on the paratha disc and roll it.
Roll the pleated edges tightly and join the edges. Rest this pleated dough for 10 to 15 minutes by applying slight oil.
Flip the paratha when one side is cooked. Cook for a minute. Now other side also will be cooked. Not required to apply oil since we applied good amount of oil in the dough already.
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