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Layering your lachcha parathas the Punjabi way

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Let's together take your ghar ka lachcha parathas from good to great with these nuances:

Layering | Kneading


Recreate this technique to be celebrated as our Home Chef

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Lachcha Paratha cooked by our Home Chefs:

Followed your technique & cooked up these beauties!

Lachcha Paratha Recipe:

  • Wheat flour (2 cups)
  • Salt (a pinch)
  • Fortune VIVO Oil
  • Sift wheat flour and salt together.
  • Slowly add water, mix gradually and knead into dough. Add 1 tbsp Fortune VIVO Oil and knead again.
  • Cover with a cloth and keep aside for 15–20 mins.
  • Divide the dough into 6–7 even pieces and roll each into a smooth layer on a lightly floured surface.
  • Technique in focus #1: Using a pastry brush, paint a very thin layer of oil or ghee over the top of the disk and sprinkle some flour. 
  • Technique in focus #2: Intricately pleat the paratha like a fan. Twist and tuck the pleats and then roll out gently.
  • Heat a tawa and shallow fry the paratha on one side, apply a little oil, flip and repeat.
  • Cook on both sides until bubbles appear.
  • Your perfectly layered lachcha parathas are ready to be served with a curry, pickle and raita of your choice!