ghee or oil as required for applying on the dough as well as roasting
how to make the recipe:
combine all the dry ingredients for the dough. add ghee and water in parts. knead to form a smooth dough. add more water if required for the dough. cover the dough and keep aside for 20 minutes.
take a medium sized ball of dough. roll it into 6 to 7 inches diameter disc on a dusted rolling board.
apply ghee or oil liberally on the paratha disc. sprinkle some flour on the top.
from the edges start to fold & pleat the paratha till the end.
roll the pleated edges tightly. join the edges.
lightly dust with flour and now roll into round parathas of about 4 to 5 inches in diameter.
heat the tava. the tava should be hot. place the paratha on the tava.
turn the paratha when one side is partly cooked. apply ghee on this side. cook for a minute.
now turn again and apply ghee on the other side.
flip again for a couple of times, till the parathas are browned evenly and well cooked. press the sides with the spatula while frying the parathas.
alternatively, you could also add some ghee on the tava and then fry the lachedar parathas.
serve the lachha paratha hot with any indian dal or a vegetable curry of your choice.
