Bee Gill Layered flaky crispy paratha
This Paratha originated in the Indian state of Punjab. Lachha meaning “layered ring” in Punjabi and rolling it into a pin wheel shape. The dough is rolled, pleated and folded to form a ring. This ring is then rolled out again and fried with a little oil on a hot pan or tava. This recipe is the quick and easy version of it.
When I was a child, mum used to make a square paratha – a roti rolled out and brushed with ghee, folded into a square and then rolled out again but this time into a square shape. I guess it was another way of layering it but also made it something different for the kids to eat. I loved it when Mum made those – usually on her day off, when she had the time to make them.
See the video below for the quick version of the Lachha Paratha. I have used chapatti flour and water to make the dough and added a tablespoon of oil and a little salt to it.
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