Lachha Paratha  is a popular paratha recipe of north india. Lachha Paratha is very crispy and several layers. Lachha Paratha is a Mulit layered Indian Flat bread, made from whole wheat flour. Its also called as Mulit Layered Paratha.


                                                  LACHHA PARATHA RECIPE

                                                       How to make Lachha Paratha 
    
                       
Ingredients:

• Whole Wheat Flour / Atta  -  2 cups
• Salt -    1/2 tsp
• ghee or oil -   2 tsp
• Warm Water -  for kneading dough
• ghee or oil - for toast Paratha

Method:

• In a wide bowl, add whole-wheat flour, 2tsp oil and salt mix well.

• Knead into a soft dough with warm water.Cover and leave aside for 20 minutes.

• After resting time, divide the dough into equal-sized balls.

• Roll out each ball into a circle. Now spread ghee or oil on the paratha disc.

•  Sprinkle dry wheat flour on the top.

• From the edges start to fold & pleat the paratha till the end.

• The pleated edges tightly.

• Join the edges.

• Dust the ball with dry flour and roll it into a flat disc.

• Heated the tava/ flat griddle plate, place the paratha on the tava.
• Spread 1 teaspoon oil or ghee over each side and cook until both sides gets evenly spread golden-brown spots.

• Roast the parantha on the pan on medium flame.
• Prepare all the paranthas in the same method.
• Serve them with any desired curry,and coconut chutney , Dum Aloo.

                                                       Paneer Paratha Recipe


Paneer paratha is indian flat bread made with cottage cheese. Paneer Paratha is delicious and satisfying. Paneer Parathas served with yogurt or pickle can be a complete meal.Make these delicious Parathas for your family or guests.Paneer Paranthas are crispy, tasty, and nutritious.

                                              How to make Paneer Paratha

For Dough:

• Wheat Flour - 300 gms
• Salt - according to the taste
• Oil- 2 tsp
• Water

For Stuffing:

• Paneer - 200 gms
• Green Chilli - 2 finely chopped
• Ginger - 1 inch long piece (grated)
• Coriander leaves  -  1 tbsp finely chopped
• Coriander Powder - 1 tsp
• Red Chili Powder - 1 tsp
• Salt - to the taste.
• Oil or Ghee -  for frying the parathas

INSTRUCTIONS:

Preparing the paratha dough:

• Mix Flour, Salt, Oil and Add warm water and form a firm dough.

• Grease surface of dough with few drops of oil, cover and set aside for 15 minutes.

Preparing the paneer stuffing:

• In a separate bowl grate the paneer and add green chilli, ginger, coriander leaves, red chilli powder, coriander powder, salt in to it and mix them well. Divide dough and paneer mixture into equal parts.

Preparing the paneer parathas:

• Take one piece of the divided dough and form it into a ball . Dip the dough ball in wheat flour.

• Roll out the ball on rolling board.

• Put the paneer mixture on the disc, spread it evenly on the roll and fold the disc from the edges.

• Roll out again into 6-7 inches disc using whole wheat flour.

• Heat a pan on medium heat and put the parantha on it.
• Turn the parantha and pour half tablespoon oil or butter.

• Spread it on the paratha and shallow fry over low heat. Turn the parantha and again pour oil or butter on the other side.

• Cook on a low heat till golden brown.

• Remove paratha from the pan and put the parantha on plate. Continue with remaining parathas.
• Serve hot with yogurt/curd, raita or pickle.

NOTES:

• Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.
• Hard dough will make your parathas stiff so add enough water to the dough so that it is soft but not sticky.

                                               Aloo Paratha Recipe 

One can get end number of parathas like Gobi Paratha, Mooli Paratha, Lachedar Paratha, Methi Paratha, Paneer Paratha etc.

I have shared aloo paratha recipe. In another variation, aloo and pyaaz (onions) stuffing is used and the paratha is called aloo pyaaz ka paratha. another combination is to make aloo palak paratha in which the dough is kneaded with mashed potatoes, spinach puree and spices or this aloo gobi paratha.

Aloo Paratha Recipe is commonly made in Punjab and Uttar Pradesh. Potato Stuffed Parantha is the best option to eat in the chilled winter's morning as a breakfast.

Ingredients:

• Wheat flour - 300 gms.
• Potato - 500 gms.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1/4 tea spoon.
• Garam masala - 1/4 tea spoon.
• Amchoor powder - 1/4 tea spoon.
• Green chilli - 2 or 3
• Coriander leaves - 50 gms.
• Salt - according to the taste.
• Refined oil or desi ghee - 100 gms

Method -

• First of all boil the potatoes in the cooker.

• Mix 2 tea spoon ghee and 1/4 tea spoon salt into the flour and mix well.

• Knead the flour with 150 gms. luke warm water. Now cover the dough and leave for 20 minutes to set.

• Peel the boiled potatoes once they cool down.

• Put salt, red chilli powder, coriander powder, green chilli and coriander leaves to it. Mix all the ingredients well with the mashed potatoes.

• The stuffing to fill the paranthas is ready. Divide the mixture into 8 equal parts.

• Make 8 equal balls of the dough. Roll the each ball with the roller and stuff it with the potato mixture. Fold the parantha from all the sides and roll it again into a flat disc of 8 inch. 

Heat a pan and put the parantha on it. Pour little oil over the parantha and on the corners and roast it well until both the sides turns brown in colour. 

• Transfer it to a plate and spread butter on it. Prepare remaining aloo parathas by following same process.

• aloo paratha is usually served with dal makhani, lots of butter, pickle or curd.

Note:

Do not try to use hot aloo stuffing before rolling.

Aviod the green chillies if you are preparing it for kids.