Laccha Paratha is one of the most popular Parathas in North India, and the reason in evident as soon as you set sight on it! <br /><br />This layered paratha is quite appetising to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt-in-the-mouth texture. <br /><br />The secret of making perfect Laccha Parathas lies in rolling them the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two of them. <br /><br />So, out with the rolling pins. Let’s try our hand at this mouth-watering layered paratha.<br /><br />prepration time:30 minutes<br /><br />servings:3-4<br /><br />ingredients:<br /><br />2 cup wheat flour<br />1 cup all purpose flour<br />1 tsp chaat masala<br />1 tbsp salt<br />2 tbsp oil<br /> 1 1/2 cup water<br />method:<br /><br />put all ingredients into a bowl except chaat masala<br />mix well<br />add water little by little<br />knead well<br />make a semi soft dough<br />put it aside for 10 minutes<br />now make a medium size ball<br />roll it on a rolling board with the help of a rolling pin<br />now fold it as you fold a paper fan<br />fold it again in a disc shape<br />roll out again<br />dont roll it too thin like chapati<br />paratha must be at least 1/5 inch thick<br />heat a pan or tawa on medium high flame<br />put the rolled out paratha on tawa<br /> flip it over after 30-40 seconds<br />add 1 tbsp ghee/oil<br />press the paratha with the help of spatula with gentle hands<br />fryit til light golden spots starts appearing<br />now its done..serve it into a serving plate<br />serve parathas with sabji, omelet, achar or chatni
