Lachha Paratha, also known as layered paratha, is a popular Indian flatbread known for its flaky and crispy texture. It is made from whole wheat flour, water, and ghee (clarified butter) or oil. The dough is prepared by kneading the flour with water until it becomes soft and pliable. It is then divided into small portions and rolled out into thin circles.
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The unique characteristic of Lachha Paratha lies in its layers. After rolling out the dough, it is brushed with ghee or oil and folded in a pleated manner, creating multiple layers. These layers give the paratha its distinct flaky texture. The folded dough is then coiled into a spiral shape and rolled out again to form a round paratha.
Lachha Paratha is traditionally cooked on a tawa (flat griddle) with ghee or oil. It is flipped and cooked on both sides until golden brown and crispy. The layers puff up during the cooking process, resulting in a paratha that is both soft and crispy.
This versatile paratha is often served with various accompaniments such as curries, raita (yogurt dip), or pickles. It can also be enjoyed on its own as a snack or breakfast item. The flaky layers make it easy to tear apart and dip into curries or scoop up flavorful gravies.
Lachha Paratha is a beloved dish in Indian cuisine and is commonly found in restaurants and households across the country. Its delicious taste, combined with the satisfying crunch of the layers, makes it a delightful choice for bread lovers.
Lachha Paratha is a popular Indian bread known for its flaky and layered texture. It is made by rolling and folding the dough multiple times to create beautiful layers. Here is a step-by-step guide to making Lachha Paratha:
Ingredients Of Lachha Paratha:
- 2 cups whole wheat flour
- 1 teaspoon salt
- 2 tablespoons ghee or oil
- Water (as needed)
Make Lachha Paratha Just In 9 Steps:
Step 1: Prepare the Dough
In a large mixing bowl, combine the whole wheat flour and salt. Mix well. Make a well in the center and add ghee or oil. Gradually add water while kneading the dough until it comes together. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Step 2: Divide the Dough
After the resting period, divide the dough into small equal-sized balls. You can make them slightly larger than golf balls. Lightly coat each ball with oil or ghee to prevent them from drying out.
Step 3: Roll out the Dough
Take one dough ball and flatten it with your palm. Dust it with some flour and roll it into a thin, round disc using a rolling pin. Make sure the edges are thinner than the center.
Step 4: Create Layers
Apply ghee or oil on the rolled out disc evenly. Sprinkle a little flour over it. Now, starting from one end, start pleating the dough, creating small folds, like a fan or accordion. Continue pleating until you reach the other end of the dough.
Step 5: Coil the Pleated Dough
Hold one end of the pleated dough and start coiling it inwards, just like a spiral or a cinnamon roll. Tuck the end underneath the coil to secure it. Gently press down on the coil to flatten it slightly.
Step 6: Roll the Coiled Dough
Take the coiled dough and dust it with some flour. Roll it gently with a rolling pin to flatten it into a round disc. Be careful not to press too hard, as it may break the layers.
Step 7: Cook the Paratha
Heat a tawa or a griddle over medium-high heat. Once it’s hot, place the rolled paratha on it. Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the paratha and apply some ghee or oil on the cooked side. Press down gently with a spatula, and then flip again. Apply ghee or oil on the other side as well. Cook until both sides are golden brown and crispy.
Step 8: Repeat the Process
Repeat the same process with the remaining dough balls, rolling, pleating, coiling, and cooking each paratha individually. You can keep the cooked parathas warm by wrapping them in a clean cloth or aluminum foil.
Step 9: Serve and Enjoy
Serve the Lachha Parathas hot with your favorite curry, chutney, or yogurt. They are best enjoyed fresh and hot, but you can also store them in an airtight container and reheat them when needed.
Making Lachha Paratha requires a bit of practice, but once you get the hang of it, you’ll be able to create beautifully layered and delicious parathas. Enjoy your homemade Lachha Parathas!
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