RECIPE OF KARACHI FAMOUS LACHHA PARATHA: A FAMOUS TREAT

Karachi's famous lachha paratha is a beloved dish that's not only delicious but also a culinary marvel with its intricate layers and flavors. Here's a detailed recipe to guide you through making this delightful flatbread at home.

Ingredients:

For the dough:

- 2 cups all-purpose flour

- 1 teaspoon salt

- 1 tablespoon sugar

- 2 tablespoons ghee (clarified butter)

- Water, as needed

For layering:

- 4-5 tablespoons ghee (clarified butter)

- All-purpose flour for dusting

For serving:

- Raita (yogurt dip) or any curry of your choice

Instructions:

1. Making the Dough:

1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar.

2. Add 2 tablespoons of ghee to the flour mixture and mix it well using your fingertips until it resembles breadcrumbs.

3. Gradually add water, little by little, and knead the mixture into a smooth and soft dough.

4. Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

2. Preparing the Layers:

1. After the dough has rested, divide it into equal-sized balls.

2. Take one ball of dough and roll it out into a thin circle, about 8-10 inches in diameter, using a rolling pin and dusting with flour as needed to prevent sticking.

3. Spread a thin layer of ghee evenly over the rolled-out dough.

4. Sprinkle a little all-purpose flour over the ghee.

5. Starting from one end, make small pleats (like folding a fan) until you reach the other end.

6. Coil the pleated dough into a spiral and tuck the end underneath.

7. Gently press the coiled dough to flatten it slightly.

8. Repeat the process with the remaining dough balls.

3. Cooking the Parathas:

1. Heat a griddle or a flat pan over medium heat.

2. Place one of the prepared parathas on the hot griddle and let it cook for about 1-2 minutes or until bubbles start to appear on the surface.

3. Flip the paratha and cook the other side for another 1-2 minutes.

4. Brush a little ghee on the cooked side, then flip again and brush ghee on the other side.

5. Continue to cook, flipping occasionally and pressing gently with a spatula, until both sides are golden brown and crispy.

6. Repeat the process with the remaining parathas, adding more ghee to the griddle as needed.
4. Serving:

1. Once cooked, transfer the lachha parathas to a serving plate.

2. Serve hot with raita or any curry of your choice.

Note:

- Make sure the ghee used for layering is at room temperature or slightly softened for easy spreading.

- You can adjust the thickness of the parathas according to your preference.

- For extra flavor, you can sprinkle some chopped fresh cilantro or nigella seeds (kalonji) between the layers before coiling the dough.

- If you prefer a healthier option, you can use whole wheat flour instead of all-purpose flour.

- Leftover parathas can be stored in an airtight container and reheated in a toaster or microwave before serving.

Enjoy the delightful flavors and textures of Karachi's famous lachha paratha right in your own home with this easy-to-follow recipe!