Lachha Paratha
Lachha Paratha is a popular form of North Indian cuisine. This paratha is like a masterpiece that you can easily make at home. Made with whole wheat flour-based dough, this paratha has a crispy outside and a soft inside. And later on, we add the secret sauce – an expertly blended mixture of plain butter and ghee (that wonderful clarified butter) – which imparts a tantalizing flavor to the dough. Many people say that Kerala parathas and lachha parathas are the same. But Kerala parathas are very similar to lachha parathas. The only difference is that we make Kerala parathas with flour, and we make laccha parathas with wheat flour..
What You'll Need for Lachha Paratha
To make these mouthwatering Laccha Parathas, we'll need:
- Whole wheat flour
- Ghee (clarified butter)
- Regular butter
- Water
- Salt
Pro Tips for Lachha Paratha Perfection
- Flour Quality: Use high-quality wheat flour for the best results.
- Layering: Don't skimp on the layers; more layers mean a flakier paratha.
- Cooking Temperature: Maintain medium heat to achieve the perfect crispiness.
- Serve Fresh: Lachha Paratha is best enjoyed hot and fresh out of the pan.
Serve It Up Right
You can eat this Paratha with different types of food Such as Paneer tikka, a rich chicken curry, a classic chana masala or A delicious vegetable korma.
Remember to serve your paratha hot. And spread it liberally with butter, for an extra level of indulgence!
FAQs
- Can I use whole wheat flour for Lachha Paratha?
- Yes, you can use whole wheat flour for a healthier version of Lachha Paratha.
- What can I serve with Paratha?
- Lachha Paratha pairs well with a variety of curries, chutneys, and pickles.
- . What's the key to making flaky layers in Lachha Parathas?
- Applying a layer of ghee or oil on the rolled-out dough and then folding it into pleats or layers before rolling it up into a coil is the key to achieving the flaky layers in Lachha Parathas.
- Can I make Lachha Parathas without ghee or oil?
- While ghee or oil adds flavor and helps in creating layers, you can make Lachha Parathas with less fat or even omit it entirely if you're looking for a healthier option.
- How do I prevent the dough from sticking while rolling?
- Use a little dry flour on your rolling pin and work surface to prevent the dough from sticking. Be sure not to use too much flour, as it can affect the texture of the paratha.
- What should I serve with Lachha Parathas?
- Lachha Parathas go well with a variety of Indian dishes such as curries, dals (lentil dishes), yogurt, pickles, and chutneys. They can also be enjoyed on their own with a side of butter or a dip.
- Can I make Lachha Parathas in advance and reheat them?
- While Lachha Parathas are best enjoyed fresh and hot, you can make them in advance and store them in an airtight container. Reheat them on a griddle or in a microwave before serving for the best results.
- Can I freeze Lachha Parathas for later use?
- Yes, you can freeze Lachha Parathas. Place parchment paper or plastic wrap between each paratha to prevent sticking, and store them in an airtight container or freezer bag. When ready to use, thaw and reheat on a griddle or in a pan.
- 9. Are Lachha Parathas vegan-friendly?
- Lachha Parathas can be made vegan by using vegetable oil or vegan butter instead of ghee. Ensure that all ingredients, including the flour and any additives, are vegan-friendly.
Lachha Paratha, also known as "Layered Paratha". A traditional North Indian bread that has won the hearts of food enthusiasts around the world. Its distinctive flaky layers are achieved through a process of folding and rolling, which traps layers of ghee or butter within the dough. This results in a paratha that is both crispy and soft. If you are a fan of flaky, crispy and buttery bread, this recipe is a must try. Today we take you through a step-by-step guide on how to make the perfect Lachha Paratha in the comfort of your kitchen.
- 2 cup all-purpose flour (maida)
- 2 tbsp ghee
- water (as needed)
- 3/4 tsp salt
- Prepare the Dough:
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- In a mixing bowl, combine the all-purpose flour and a pinch of salt.
- Add 2 tablespoons of ghee and mix it into the flour until the mixture resembles coarse crumbs.
- Gradually add water and knead to form a soft and smooth dough. The dough should not be too sticky or too firm. Knead for a few minutes until it's well combined.
- Cover the dough with a damp cloth and let it rest for about 20-30 minutes. This will make the dough easier to work with.
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- Divide and Shape:
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- Divide the rested dough into small lemon-sized balls. Roll each ball between your palms to make them smooth.
- Take one dough ball and flatten it slightly with your hands. Dust it with a little flour and roll it out into a thin, round circle (like a chapati or roti).
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- Layering:
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- Brush a thin layer of ghee over the rolled out circle.
- Sprinkle a little flour evenly over the ghee-coated surface.
- Now, make small pleats or folds along the length of the circle, similar to folding a paper fan. Start folding from one end and work your way to the other.
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- Coiling and Rolling the Coil
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- Hold one end of the folded strip and start rolling it tightly, like a coil or spiral. Tuck the loose end under the rolled coil.
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- Take the coiled dough and gently press it down with your palm to flatten it slightly.
- Dust it with flour and roll it out again into a round paratha, ensuring the layers are retained while rolling.
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- Cooking:
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- Heat a tawa (flat pan) or griddle over medium-high heat.
- Place the rolled paratha onto the hot tawa. Cook for about a minute or until small bubbles appear on the surface.
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- Flip the paratha and spread some ghee or oil on the cooked side.
- Cook for another minute, pressing gently with a spatula, until both sides are golden brown and crisp.
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- Repeat the process with the remaining dough balls.
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- Remove the laccha paratha from the tawa and place it on a plate.
- Serve hot with your favorite curry, yogurt, pickle, or any side dish of your choice.
Enjoy your homemade Laccha Parathas!
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