Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading
How to make lachha parantha:
Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
Heat the ghee so that it turns to liquid.
Now spread the ghee properly over entire surface.
Using a knife make a 2" cut lengthways and fold it inwards .
Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.
Cook on a pre-heated Tawa (flat griddle plate).
Turn the lachha paratha and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.
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