Lachha Paratha
Time breakdown
Ingredients
- Salt
How to Make Lachha Paratha
- 1
Knead a soft dough with the Anveshan Khapli Atta, salt and water; rest 20 minutes.
- 2
Roll a thin disc, brush with Anveshan Ghee, dust with a little flour, and pleat it like a fan.
- 3
Coil the pleated strip into a spiral and roll out gently.
Tips for the Best Lachha Paratha
- ✓Brush Anveshan ghee and dust flour on the rolled disc before pleating — that separates the layers.
- ✓Don't roll the coiled paratha too thin or the layers merge.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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