By Krati Purwar
February 22, 2025
Flaky lachha paratha is among the top picks for pairing with Awadhi-style gravies. Its crispy texture and multiple thin layers complement the creaminess of the onion, tomato, and cashew bases. Here is how to make it at home.
Make sure to knead a soft dough so you can work with it without hassle. Once the gluten has developed, it will be easy to roll the dough and make each layer visible.
Layering is important. Roll the dough into a large disc. Fold it lengthwise first, then roll it into a peda. Use a rolling pin to flatten it into a paratha.
When you are trying to make layers, apply a good amount of oil. It will prevent layers from sticking and improve flakiness in the paratha.
Sprinkle red chilli powder all over the paratha. Use the back of the spoon to spread it evenly across the disc.
Once you have created layers in a paratha, dust it off with wheat flour. It will prevent the paratha from sticking to the surface.
Once you have laid the paratha on a tawa, cook it until it turns golden brown. Make sure not to overcook or parathas will turn into papad.