Making Lachha Paratha at home is easier than you think! Featuring crispy, buttery, flaky layers, this flatbread can hands be tabbed the Indian version of a puff pastry. Made with just four ingredients, this quick and easy paratha is the perfect winger to most Indian curries.
Even though roti sabzi is a pretty worldwide everyday meal in most Indian households, it can get a little monotonous over time. But a unconfined way to switch things up and make plane a wearisome sabzi increasingly interesting is to serve it with an interesting paratha. And believe it or not, these crispy, flaky lachha parathas fit the snout perfectly!
Also known as lachhedar or paratwala (meaning layers) paratha, these layered flatbreads are aptly named without the buttery, flaky layers that towards when you melt this paratha. Thanks to all those trappy flaky layers, these parathas can squint a little complicated to make, but that’s unquestionably far from the truth. If you follow all the steps mentioned in this post, making these parathas will be easy peasy, I promise!
- Requires just four vital ingredients.
- This is a very simple recipe, and is perfect for beginners as well.
- You can take things a notch higher by seasoning the dough with finely chopped mint leaves, garlic, chaat masala or spinach, fenugreek leaves for widow flavour.
- This recipe can be easily made vegan by replacing ghee with oil.
- This is a freezer-friendly recipe and uncooked parathas can be frozen for up to 4 months.
What is laccha paratha made of?
Laccha paratha is a very popular flatbread from North India. It is usually made with whole wheat flour and derives its name thanks to the all the crispy, flaky layers that form while cooking this paratha. This paratha pairs really well with scrutinizingly all Indian veg and non-veg curries.
Ingredients You'll Need
- Flour: Whole wheat flour to knead the dough.
- Ghee: I have used ghee in both kneading and rolling the dough as I finger it makes the parathas uneaten crispy and tasty. But you can hands replace it with any neutral flavoured oil.
- Salt: Widow to the dough for taste.
- Water: For kneading the dough
Richa’s top tips
- The consistency of the dough should be soft like that of a chapati dough.
- If your dough turns out too loose, gradually add in some dry flour and knead it into the dough until you unzip the right consistency.
- Rest the dough for well-nigh 20-30 minutes surpassing rolling it to help in gluten formation.
- The key to making perfect lachha paratha is in the way you roll it. Roll the dough as thin as possible surpassing making the layers
- Remember to wipe the tawa with a wipe kitchen reticulum without making every 2-3 parathas to remove any burnt flour.
- Serve this paratha immediately without removing from the tawa as they taste weightier when hot.
- To freeze these parathas, partially melt them on the tawa (approx. 2-3 minutes on each side). Allow them to tomfool completely and then stack them on top of each other with butter paper in between to prevent them from sticking. Place in a freezer-friendly zip lock bag and freeze. To use, place them on a hot tawa frozen, smear them with ghee and melt them till brown and flaky.
- Don’t forget to gently crumble the parathas between your palms to remoter pinpoint the many flakes and layers.
What is the difference between paratha and lachha paratha?
While Malabar paratha and lachha paratha squint quite similar, the main difference between them is the flour. Malabar parathas (or parottas) are made with all-purpose flour whereas lachha parathas are made with whole wheat flour. Also, since Malabar parathas are made with all-purpose flour, they are softer than lachha parathas, which have a flakier, crispier texture.
What do you eat laccha paratha with?
The weightier thing well-nigh lachha parathas is that they taste unconfined with scrutinizingly any Indian veg and non-veg dish. I love serving these parathas with my restaurant style butter chicken, dhaba dal tadka with double tadka, mushroom masala with matar, veg kolhapuri and plane this south Indian style egg curry for a delicious, wholesome meal.
Thanks to the quick and simple recipe, I end up making these parathas pretty often. Oh and don’t forget to gently crumble the parathas between your palms to remoter pinpoint those lovely flakes and layers surpassing serving them hot with your favourite curry.
Watch the Recipe Video
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Lachha Paratha
Ingredients
- 2 Cups Whole Wheat Flour Atta
- ½ Teaspoon Salt
- 1 Cup lukewarm Water 1 Tablespoon extra
- 3 Tablespoons melted Ghee divided
Instructions
- Add whole wheat flour and salt to a bowl. Make a small well in the middle and add 1 teaspoon of ghee. Mix this using your fingers till the mixture resembles breadcrumbs.
- Add lukewarm water little by little and knead into a soft, supple dough. Add upto one tablespoon of uneaten water, if necessary. Form into a wittiness and rest for 20 minutes.
- Take a golf ball-sized piece of dough and roll it out into a thin circle. The thinner the better. Brush all over with a teaspoon of melted ghee and sprinkle a thin layer of dry atta or whole wheat flour all over the ghee.
- Start pleating it from one side, making thin pleats as you go. Stretch this pleated dough to lengthen it and then roll it up into a ball. Dust it with flour and roll it out into a 5 inch whirligig to make lachha parathas. Repeat this with the remaining dough.
- Heat a tawa till evenly hot. Place the paratha and melt it for 2-3 minutes. Once you start seeing frothing form, flip it. Melt it on a low flame for 2-3 minutes on the other side.
- Using tongs, place the semi cooked paratha directly on the flame and melt it on the unshut fire while flipping it every few seconds to ensure it's evenly cooked.
- Once the paratha is crispy and golden brown, smear it with ghee or butter. Crumple it with your hands to reveal the layers. Serve hot.
Video
Notes
- The consistency of the dough should be soft like that of a chapati dough.
- If your dough turns out too loose, gradually add in some dry flour and knead it into the dough until you unzip the right consistency.
- Rest the dough for well-nigh 20-30 minutes surpassing rolling it to help in gluten formation.
- Remember to wipe the tawa with a wipe kitchen reticulum without making every 2-3 parathas to remove any burnt flour.
- To freeze these parathas, partially melt them on the tawa (approx. 2-3 minutes on each side). Allow them to tomfool completely and then stack them on top of each other with butter paper in between to prevent them from sticking. Place in a freezer-friendly zip lock bag and freeze. To use, place them on a hot tawa frozen, smear them with ghee and melt them till brown and flaky.
- You can take things a notch higher by seasoning the dough with finely chopped mint leaves, garlic, chaat masala or spinach, fenugreek leaves for widow flavour.
- This recipe can be easily made vegan by replacing ghee with oil.
- Don’t forget to gently crumble the parathas between your palms to remoter pinpoint the many flakes and layers.
Nutrition
The post Lachha Paratha | Flaky Layered Flatbread appeared first on My Food Story.
