Tawa Lachha Paratha Recipe

Here’s an authentic recipe for Punjabi-Style Tawa Lacha Paratha, a flaky and layered flatbread that’s perfect with curries, dals, or even as a standalone treat with pickle and yogurt.

Ingredients

For the Dough:

• 2 cups whole wheat flour (atta)
• ½ teaspoon salt
• 1 tablespoon oil or ghee
• Water (as needed for kneading)

For Layering:

• 2-3 tablespoons ghee or butter (melted, for brushing)
• Dry flour (for dusting)

For Cooking:

• Ghee or butter (for frying on the tawa)

Instructions

1. Prepare the Dough

1. In a large mixing bowl, combine whole wheat flour and salt.
2. Add 1 tablespoon of oil or ghee and mix well.
3. Gradually add water and knead into a soft, smooth dough.
4. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

2. Roll and Layer the Paratha

1. Divide the dough into small balls (slightly larger than a lime).
2. Roll out one ball into a thin disc, about 8 inches in diameter.
3. Brush the surface with melted ghee and sprinkle a little dry flour over it.
4. Fold the disc like a fan or accordion into pleats. Once pleated, roll it tightly into a spiral shape.
5. Flatten the spiral slightly and roll it out gently into a round or oval shape (about 6-7 inches).

3. Cook the Paratha

1. Heat a tawa (griddle) over medium heat.
2. Place the rolled-out paratha on the tawa and cook for 30-40 seconds until bubbles form.
3. Flip the paratha and apply a little ghee or butter on the cooked side.
4. Flip again and apply ghee or butter on the other side.
5. Cook until golden brown spots appear on both sides, pressing gently with a spatula to ensure even cooking.

4. Serve

• Serve hot with your favorite curry, dal, raita, or pickle

Experience a delightful array of flavorful Punjabi recipes expertly crafted by our skilled chefs at our locations on Church Street and New Bel Road. Indulge in authentic dishes that showcase the rich culinary heritage of Punjab, perfect for satisfying your cravings.