Shana Plain Lachha Paratha is a brand that sells lachha paratha within the market of the United Kingdom. It is currently on sale at Red Rickshaw for over two dollars off. But what exactly is a lachha paratha? It is a popular paratha variety from Northern India which is made from whole wheat flour. It also comes by the name Paratwala paratha which means layer in Punjabi. And perhaps it is called that way because layers can be seen on the paratha when it gets cooked. Since it is from the North, it has a counterpart in the South called Parotta which is made from all-purpose flour and eggs. This food has various lachha paratha recipes that people of different races and ethnicity can choose from, and it is very easy to make. There are 2 to 3 techniques used for making these recipes. How to make lachha paratha: In a bowl or vessel of your choice, take 2 cups of whole wheat flour along with salt to taste. Add 1 to 2 teaspoons of ghee or oil. Add water as required. Knead the whole wheat flour with water to a smooth dough. Cover and keep aside for 20 to 30 minutes. Then, make medium-sized balls from the dough. Cover the bowl or the pan with a napkin or lid afterwards. Take one dough or ball on a rolling board or chakla. Lightly dust it with some flour so that it won’t stick to the roller. Roll it into 6 to 7 inches in diameter, like a thin disc. Then, sprinkle flour from time to time while rolling, as needed. Apply ghee or oil or butter liberally on the paratha disc. Sprinkle some whole wheat flour on top. From the edge, start folding and pleating. Keep pleating it or fold it like a paper fan. Do it until you come to the other end. Roll the pleated dough in a tight circle. Then, join the edges. Dust some flour and now start rolling again. Now, the rolled lachedar paratha is ready to be put on tawa or griddle. Heat the tawa or griddle. Place the paratha on the hot tawa. Turn the paratha when one side is partly cooked and apply ghee. Now, turn again and apply ghee on the other side. Flip again a couple of times until the lachha parathas are browned evenly and well cooked. Press the sides with the spatula while frying and alternatively add some ghee while frying. When done, serve while hot. You can serve the lachha paratha hot with any curry recipe like palak paneer, Kadai paneer, kadai mushroom, chana masala, veg korma, or with mango pickle. You can also squish the paratha in your palms so that the layers are visible, although you have to be careful as the lachha paratha is still hot while you’re adding flavour.