#IndianFlatBread #LayeredParatha #ParathParatha #NorthIndianCuisine
‘Lachha Paratha’, is a multi-layered Indian flatbread with crispy and flaky texture. One of the favourite dishes from North Indian cuisine, this delicious Whole Wheat Paratha is fondly relished at restaurants and households. Its South Indian cousin is Malabar Paratha that is usually made with maida and eggs. It is also to similar to Parath Paratha in which ‘parath’ means layers.
How to make Lachha Paratha?
There are so many versions of making Lachha Paratha depending upon the technique used to create layers…and there are various types like plain lacchas, masala or the stuffed lacchas.
Preparing laccha paratha is easy once you get hold of the technique. My way is to roll the dough into a roti of ½ mm thickness. Fold and create pleats from one end. Shape it like a pinwheel. Roll again into a round paratha. Toast or pan fry both the sides in medium heat with oil or ghee.
The thickness of the paratha decides the cooking time. The more thickness, the more time it takes to get cooked. For everyday menu, you can make plain or spiced lacchas with masalas. Here, I have added some commonly used spice powders between the layers to enhance the flavour and taste. This recipe can be paired with any rich, creamy vegetable subzi, pickle or any raita.
- Whole Wheat Flour – 2 cups
- Oil – 2 tbsp
- Curd – 2 tbsp
- Salt to taste
- Water to knead
- Hing – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Jeera Powder – 1/2 tsp
- Amchur – 1/2 tsp each
- Dhaniya Powder – 1 tsp
- Kasuri methi- 1 tsp, crushed slightly
- Salt – a pinch
- Desi ghee- 3 to 4 tbsp
- Knead flour, salt, oil, curd with enough water into a soft dough. Keep it covered. Let it rest for 1/2 hr.
- Mix all the masala powders and kasuri methi in a small bowl.
- Take small lemon-sized dough, roll it into a 1/2 mm thick roti.
- Sprinkle the prepared masala and few drops of desi ghee. Smear the masala nicely covering the entire paratha.
- Now, this step is important to create layers. We all would have made paper fan by folding the paper. Using the same fan fold method, fold and pleat the paratha evenly from one corner to the other.
- Now shape it like a pinwheel. Roll it again evenly into a round paratha.
- Toast both the sides on a hot griddle / tawa with ghee.
- Serve it with any subzi like paneer butter masala, palak paneer, mixed veg, pindi chole or with just a raita, mint chutney and a pickle.
- Once toasted, you can crush the paratha slightly with hands to make the layers visible.