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Craving perfectly flaky, multi-layered Lachha Paratha just like in dhabas? 🫓✨
In this video, learn how to make crispy and soft Lachha Paratha at home — with visible layers, golden brown texture, and restaurant-style finish!

Whether you’re a beginner or a seasoned cook, this step-by-step guide will show you the secrets to getting the perfect layers, how to roll and twist the dough, and how to cook it evenly on a tawa for that iconic crispness.

✅ Made with simple pantry ingredients
✅ No yeast, no baking soda – just traditional technique
✅ Tips for rolling, shaping, and cooking to get that dhaba-style finish
✅ Goes perfectly with paneer, dal makhani, chole, or raita

Make it for weekend dinner, festive meals, or even to impress guests at parties!

👩‍🍳 Don’t miss the bonus tip: how to keep the parathas soft yet crispy even after cooking!

हॉटेलमध्ये मिळतो तसा लच्छा पराठा करण्यासाठी लागणारे साहित्य
• २ कप / ३०० ग्रॅम मैदा
• १/२ चमचा मीठ
• ३/४ कप पाणी
• जरुरीनुसार तेल

👉 LIKE, SHARE & SUBSCRIBE for more Indian flatbreads, layered parathas, and traditional North Indian recipes!

00:00-Introduction
00:25-Kneading dough
03:43-Rolling paratha
08:58-Roasting paratha

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Ingredients:
• 2 cup Maida
• 1/2 tsp Salt
• 3/4 cup Water
• Oil as needed

Method:
• Sieve maida into a bowl and add salt. Mix well and add a little water at a time to knead a little soft
dough.
• Spread a little water on the dough.
• Cover and rest the dough for at least 30 minutes.
• Add oil and knead the dough really good. Stretch and knead it well. Add oil if needed.
• Make small portions and make them smooth and even.
• Take one of the dough balls and knead it well to make smooth and even. Stretch the dough while
making it smooth and even.
• Roll as thin chapati as possible and spread oil on it.
• Lift one of the edges and fold it at the center.
• Repeat the same process with opposite edge.
• Again spread oil and fold opposite edges at to the center.
• Again spread oil and fold it to make one long strip.
• Press it a little and cut into 2 halves.
• Separate the the strips and roll one of it.
• Attach another strip and continue rolling it.
• Seal both the ends well and also seal the roll carefully.
• Roll it into paratha.
• Make sure not to roll thick paratha. It should have medium thickness.
• Pinch the layers so that they won’t open up while roasting the paratha.
• Heat up a skillet on medium heat and spread oil on it.
• Transfer the paratha on the skillet and roast it well on low to medium heat.
• When upper side dries out a little, spread a little oil on upper side and flip the paratha over.
• Roast the paratha well until it gets nice golden color from both sides.
• When the paratha is roasted well from both sides, take it off on a wore rack.
• Press it carefully from both sides so that layers will be separated. Lachha paratha is ready.
• You can make 4 parathas from the ingredients used.

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