Lachha Paratha-Dhabba Style
Lachha Paratha-Dhabba Style
Parathas are one of the most popular unleavended flatbreads in the Subcontinent, made by cooking dough on a pan, and finishing off with shallow frying. Parathas are thicker and more substantial than Chapatis and this is either because, they have been layered by coating with ghee or oil and folding repeatedly.Parathas can be eaten as a breakfast dish or as a tea-time snack. In the Subcontinent Paratha and Chai is a very popular combination. In Pakistan you can easily find a Dhabba in almost any busy street. It is a very simple Street Food which can be eaten at any part of the day. Dhabba is a small street/road side shop that sells simple and affordable food. Paratha and Chai is the most popular combination of this simple dish and by far the most delicious and satisfying as well. Although you can have Parathas with any other side dish or curry but the Paratha and Chai combination is unmatched.The Lachha Paratha is a bit technical to prepare but if executed well, there is no turning back. I have written the recipe in detail and I reccommend that you watch the video to understand the assembly process.
Equipment
- Pan/Tawa
Ingredients
For the dough
- 3 cups Flour/Maida
- 1/4 cup Semolina
- 1 tbsp Sugar Can put an extra 1/2 tbsp if you like it sweet
- 2 tbsp Oil/Ghee
- Salt According to taste
- 1 cup Water (Luke warm) Can increase if required
For Assembly & Frying
- Flour/Maida As required
- Oil/Ghee (Ghee is preferred for Dhabba taste) As required
Instructions
- First mix all the dry ingredients together
- Add the Oil/Ghee to the dry ingredients and mix well
- Gradually add water and form a smooth dough
- Rub the dough with Oil/Ghee and let it rest for 15 minutes
- Now divide the dough into 5-6 equal part
- Now dust some flour on a board or a flat surface and roll it as thin as possible
- Now use a brush or your hand and cover the rolled dough with Ghee/Oil
- Sprinkle some Flour over the dough
- Now use a Knife or a Pizza cutter and make thin strips
- Gather all the strips together and form a roll
- Now form a pinwheel with the roll
- Grease your hands and gently press the pinwheel dough to form a circle. Don't use a rolling pin.
- Now heat your pan/tawa and place the Paratha on it, the flame should be medium to high
- After 30 seconds, pour Oil/Ghee on the sides of the Paratha
- Let it sizzle for a while
- Now turn the side and let the other side cook until it gets a golden to brown colour
- Flip again and put some Oil/Ghee on the Paratha, let it cook for a few seconds
- Paratha is now ready, serve hot with Chai or your favourite side dish
Watch the video for Assembly steps
Video
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