Lachha Paratha
Lachha Paratha is a popular North Indian flatbread known for its flaky, crispy layers and irresistible buttery flavor. Made from whole wheat flour and a touch of ghee or oil, this paratha is a delightful accompaniment to rich gravies, dals, or even a simple bowl of curd.
What is Lachha Paratha?
The word “Lachha” refers to layers. Unlike regular paratha, the dough for Lachha Paratha is rolled, pleated, and coiled multiple times to create beautiful spirals of flaky layers. When cooked on a tawa (griddle), these layers crisp up to perfection, making every bite a delicious treat.
Ingredients
- 2 cups whole wheat flour (atta)
- 1 tsp salt
- 1 tbsp oil or ghee (for dough)
- Warm water (as needed for kneading)
- Ghee or oil (for layering and cooking)
- Optional: all-purpose flour (for dusting)
How to Make ?
1. Prepare the Dough: In a large bowl, mix whole wheat flour, salt, and 1 tbsp of oil or ghee. Gradually add warm water and knead into a smooth, soft dough. Cover with a damp cloth and let it rest for 20–30 minutes.
2. Divide and Roll: Divide the dough into equal balls. Roll one ball into a thin roti-like circle using a rolling pin.
3. Create the Layers: Brush the rolled dough with ghee or oil and sprinkle a light dusting of flour. Now, start pleating the roti from one end like a fan or accordion fold. Once pleated, coil it into a spiral (like a cinnamon roll) and flatten slightly.
4. Roll Again: Roll out the coiled dough gently into a 6–7 inch paratha. Don’t press too hard or the layers might get lost.
5. Cook: Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot tawa. Cook one side until bubbles appear, then flip. Apply ghee or oil on both sides and cook until golden brown and crisp.
6. Serve: Gently crush the paratha between your hands (like clapping) to reveal the layers. Serve hot with paneer butter masala, chole, or even with pickle and curd.
Tips
- Use enough ghee or oil while layering to ensure distinct, crispy layers.
- Don’t skip the resting time—it makes the dough soft and easier to roll.
- Always roll the paratha gently after coiling to retain the layers.
Serving Suggestions
Pairs wonderfully with:
- Paneer Butter Masala
- Dal Makhani
- Chana Masala
- Mixed Veg Curry
- Raita and Pickle
Lachha Paratha may look fancy, but with a little practice, you can master it in your own kitchen. Whether you’re making it for a festive meal or just want to elevate your dinner, this layered flatbread will always impress!
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