Lachha Paratha Recipe
Lachha Paratha is a crispy, Indian flatbread that has flaky spiral layers. This lachha paratha recipe is made with whole wheat flour. It offers a rich texture and delicious taste. This paratha has rolled layers and it can be paired with spicy gravies or simple dals. It brings a restaurant-style feel to your home kitchen. Follow the step by step instructions to make perfect Lachha Paratha.
Servings8 parathas
Ingredients
- 2 cups wheat flour
- 2 tablespoon ghee as required to toast
- salt to taste
- water as required
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even.
- Then add water little by little, gather to form a soft pliable dough.
- The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for at least 30 minutes.
- Now pinch a big lemon sized ball and roll it as thin as possible.
- Now apply ½-3/4 teaspoon ghee on the paratha such that ghee is evenly applied, then sprinkle little wheat flour on it.
- From one end start to make pleats. Take a small strip and fold it backwards making pleats till the other edge is reached. It should look like this after the pleat is done. Just swing the strip so that it stretches a bit, don’t overdo.
- Roll it and bring one edge towards the other edge in a circular manner as shown below.
- Gently take the outer edge and press it inwards so that its sealed and doesn’t open up whirl rolling.
- Press it slightly to flatten it.
- Now roll the paratha to ¼ inch thickness as shown below. Dust flour as and when needed.
- Now heat a dosa tawa, place the paratha once bubbles start appearing on one side turn to other side.
- Cook in medium heat. Drizzle ghee / oil and toast till brown spots appear on both the sides.
- Repeat the process till the dough gets over.
- Serve Lachha Paratha hot with any gravy of your choice.
Notes
- Dough – The dough should be similar to chapati dough - soft, pliable, and non-sticky. Rest the dough for at least 30 minutes for better texture and easier rolling.
- Pleating – Thin pleats are the key to flaky layers. Pleating helps get consistent layers when rolled out again.
- Dusting – Use flour only as much as needed while rolling the pleated dough. Too much flour can make the paratha dry and hard. Too little can make it sticky and hard to roll.
- Ghee usage – Ghee is essential to separate the layers. It keeps the layers from sticking and gives a soft texture inside and crispness outside.
- Rolling – Gently roll the dough. Don’t press hard, or the layers will merge and disappear. Just press enough to flatten it slightly and roll it evenly.
- Cooking – Cook on medium heat. Too high heat will brown the paratha quickly without cooking the inside. Too low heat will dry it out. Wait for bubbles to appear before flipping.
- Stacking, Tapping – Once cooked, stack a few parathas and gently tap the sides using your palm with little force. This helps separate the layers slightly and makes the paratha look flakier.
Nutrition Facts
Lachha Paratha Recipe
Amount Per Serving (200 g)
Calories 147
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 1mg0%
Potassium 33mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 0.1g0%
Protein 3g6%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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