Kids Corner


Punjabi Lachha (Coiled) Parantha





  • 1 cup atta (wheat flour)

  • Salt to taste

  • Ghee or oil

  • Water for kneading



  • Take atta in a basin.

  • Add ghee or oil and salt to taste.

  • Add water gradually and knead to a smooth dough.

  • Divide the dough into 3 equal portions.

  • Shape each portion a rope of 12″ in length.

  • Place the rope-shaped dough on a flat surface. Coat the inner side of the rope with ghee or oil.

  • Coil into a jalebi shape so that the oil-smeared surface forms the inside of every circle.

  • Flatten the jalebi-shaped coil and roll out the parathas into a round, 5″ diameter.

  • Place it on a pre-heated tavaa.

  • Cook for a few seconds till slightly roasted. Then turn it over and let it roast.

  • Now, smear the top surface with ghee as well as the sides.

  • Allow to cook for a few seconds before turning it over again.

  • Repeat process of smearing ghee until the parantha is golden brown on both sides.

  • Serve hot.



[Courtesy: EverNew]

August 11, 2010


Conversation about this article

1: Kanwal Nain Singh (Lindsay, Ontario, Canada), August 12, 2010, 9:28 PM.

Yes, it might be delicious, but the writer forgot to say how many calories per parantha, and how many he/she recommends one should eat at one meal. By the way, ghee/oil do not mix with water. Please do not make a mess of the dough. It is recommended that dough should be made with water, and once made, add ghee in the dough to your delight. The rest of the procedure is fine. But, please do warn the readers about the fat content; it is directly related to potential heart problems.

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