Crispy Layered Lachcha Paratha

Lachha Paratha
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Lachha Paratha

Lachha paratha is a popular version of flatbread that is prevalent in North Indian cuisine. This variety of paratha is a flatbread made from whole wheat and is made with unleavened dough. An authentic lachha paratha recipe also contains salt and oil or ghee. The standout texture and unique inner shape of the paratha, which makes it crispy and flaky, make the flatbread tender and soft. The way the paratha is prepared makes it the perfect complement to any gravy or curry dish.

If you’ve been thinking about adding more authentic Indian dishes to your repertoire or
you want to learn how to make more flatbreads to complement savory dishes, here are some tips on how to make lachha paratha that will give you the delicious taste and flaky texture you want.

More On Paratha Laccha-Style

This crispy and layered paratha is also known as Lachedar or Paratwala paratha. In Punjabi, “part” or “lachha” means layers which are evident in the paratha once it is cooked. In South India, paratha or parotta is made from all-purpose flour and is a staple in Malabar cuisine.

The Malabar variation of parotta is softer than laccha-style paratha because it is made with all-purpose flour. Lachha-style paratha is fairly easy to make. To make sure the lawyers are pronounced, you should pleat and fold the dough several times. There are some techniques you can use to get the layers you want. It’s important to learn the most effective methods so you can make delicious parathas each time you prepare them. Similar pleating techniques can also be used to make Pudina paratha which is a layered flatbread flavored with spices and mint.

It’s best to roll the flatbread to medium thickness. If you prefer a thicker paratha, more layers will be visible in the bread, and you’ll have to make sure you cook the paratha thoroughly so the middle is not raw. Often, the paratha served in Indian restaurants is so thick that many of the inner layers are uncooked from the inside, and you can taste the raw dough, which is not a pleasant dining experience. Roasting the paratha well and not rolling the dough too thick will eliminate this issue.

You can serve the paratha with any vegetable curry you like such as veg kadai, aloo matar, or veh handi. Paneer curry recipes also go great with paratha so you can try the flatbread with flavorful dishes like kadai paneer, paneer makhani or matar paneer. If you want to enjoy the paratha by itself, top it with picked vegetables or mango for a tangy bite that goes great with the natural earthiness of the flatbread. While parathas are often served with dinner, you can also enjoy them for breakfast with fruit preserves and butter.

Be sure not to serve the paratha cold. The flatbreads are best when warm or hot so you can experience the ideal taste and texture.

How to Make the Paratha

Pour two cups of whole wheat flour into a bowl. Add salt to taste. Add one to two tablespoons of oil or ghee. Add water to the dough in parts to make sure the dough achieves its desired consistency.

Knead the flour mixture and water to form a smooth dough. Cover the bowl and let it rest for about half an hour. If you don’t want to knead the dough by hand, you can use a stand mixer.

Once the dough is rested, form medium-sized balls from the dough. Place the dough balls back in the bowl and cover with a lid or napkin.

Rolling the Paratha

Take one of the balls of dough from the bowl and place it on a rolling board. Dust the dough with flour on both sides.

Roll the dough to about eight inches in diameter and sprinkle flour onto the dough while rolling to keep it from sticking. Apply oil or ghee liberally on the rolled paratha and sprinkle some more flour on top.

Start folding the dough from the edge and pleat the rolled dough. Continue pleating or fold the dough like a paper fan until you come to the end of the dough piece. After you’ve finished pleating, roll the dough into a tight circle and gather the edges.

Dust a little more flour on the dough and start rolling it again to a diameter of around seven inches. Now the rolled paratha is ready to go on the griddle or Tawa.

Roasting the Paratha

Heat the Tawa or griddle (you can also use a frying pan). Make sure the flame is medium-high or high. When the cooking surface becomes hot, place the paratha on it. To check the heat level of the pan, sprinkle about three inches of flour on it. If the flour starts to brown in a few seconds, this means the pan is hot enough to roast the paratha. Be sure to remove the flour from the Tawa before placing the flatbread on it to keep the flour from burning.

When one side of the flatbread is partially cooked, flip the dough. Yous should see some blisters and a few air pockets to let you know which it’s time to turn the flatbread over. Once you turn the flatbread, cover the turned side with ghee or oil. Wait for the second side to cook, then turn the flatbread again and place oil or ghee on the second side.

You should flip the flatbread a few times until the paratha is evenly browned and cooked well. Be sure to press the sides of the bread with a spatula while you’re frying the parathas. You can also add more ghee to give the flatbread a more pronounced roasted flavor.

You should make all the parathas the same way to give them a uniform taste and shape. If you’re not serving the bread right away, stack the parathas in a casserole dish or roti box and keep the container tightly covered. If you’re serving them with a meal you’ve already prepared, be sure to eat the flatbreads while they’re still warm. If you want to make the layers more evident, squish the bread in the palm of your hands before serving. Be careful, since the bread will still be warm.

Serve the paratha with the curry recipe of your choice, or enjoy the flatbread with Kadai or palak paneer. You can also eat the parathas with chana masala or veg korma. Mango pickle goes great with these flatbreads as well and adds a bit of sweetness to the bread.

Paratha is also a great choice for your breakfast. The flatbread tastes delicious with hot tea or a side of curried or pickled vegetables. You can also enjoy the paratha with chai and top it with yogurt or raita.

Alternate Methods

To get the distinctive layers in the paratha, cut the dough into strips, roll the strips, and merge them together. Cutting the dough makes it easier to form layers. As you roll and merge the strips, you’ll see the spiral-like layers that make this form of paratha so special and delicious.

Notes to Remember

Make sure you continue kneading the dough until it’s soft and smooth. If you’re trying to maintain a healthy diet, use wheat flour only. To add more flavor to the flatbread, sprinkle some chaat masala with wheat flour. Be sure to roast the bread on medium flame to ensure it is cooked completely.

FAQ

What is the difference between paratha and Laccha paratha?

Parathas are popular flatbreads that originated in India and have been around since the 12th century. Paratha, also known as parotta or Malabar paratha is made with maida, and lachcha paratha is made with atta or whole wheat flour.

How many calories are there in lachha paratha?

One piece of laccha paratha has 332 calories. The flatbread is also a reliable source of protein (6.2g) and 39g net carbohydrates.

Can we make lachha paratha a day prior?

If you’re making the paratha the day before you want to eat them, par-cook the bread pieces and stack them with a piece of butter paper in between each flatbread. Place the parathas in freezer bags and label the bag with the date. When you’re ready to eat the flatbread, remove them from the freezer bag and remove the butter paper before warming.

Can we store lachha parartha?

You can store the paratha in the freezer for about three months. If you’re making a few batches of flatbread ahead of time, par-cook the bread before freezing to preserve freshness. Wrap the paratha in aluminum foil before freezing. Keep in mind that the paratha won’t be as fresh or have the right consistency if you try to re-freeze them after thawing. Parathas will stay fresh in the freezer for up to three months.