Lachha Paratha is a popular Indian flatbread known for its flaky, layered texture. Made from whole wheat flour, it involves a unique technique of folding and rolling the dough to create multiple layers. The dough is rolled out, brushed with ghee or oil, folded into pleats, coiled, flattened, and then cooked on a griddle until golden and crisp. The result is a deliciously crispy and multi-layered bread that pairs perfectly with various curries, gravies, or can be enjoyed on its own with yogurt or pickle. Its unique texture and versatile taste make it a beloved choice in Indian cuisine.
Here’s a detailed recipe:
Ingredients:
- 2 cups whole wheat flour (atta)
- 2 tablespoons ghee or oil (plus extra for cooking)
- Water (as needed)
- Salt to taste
Instructions:
- Preparing the Dough:
- In a mixing bowl, combine the whole wheat flour, salt, and 2 tablespoons of ghee or oil.
- Gradually add water and knead the mixture into a soft, smooth dough. Knead for about 5-7 minutes until the dough is pliable and elastic. Let it rest for 15-20 minutes, covered with a damp cloth.
- Dividing the Dough:
- Divide the rested dough into equal-sized balls. Roll each ball between your palms to make them smooth.
- Rolling the Paratha:
- Take one dough ball and flatten it slightly. Dust it with flour and roll it out into a thin, round disc (like a chapati or roti) using a rolling pin. Apply a little oil or ghee on the rolled-out disc.
- Creating Layers:
- Sprinkle a little flour evenly over the oiled disc. Make multiple pleats or folds (like an accordion) starting from one end to the other, creating a long strip of pleated dough.
- Forming the Coil:
- Take one end of the pleated dough strip and start rolling it into a coil or spiral, similar to a cinnamon roll or a snail shell.
- Flattening the Coil:
- Gently press down the coiled dough to flatten it. Dust it lightly with flour.
- Rolling Out the Paratha:
- Roll the flattened coil gently into a circular disc using a rolling pin. Be careful not to press too hard to maintain the layers. Aim for a medium thickness.
- Cooking the Paratha:
- Heat a griddle or tawa on medium-high heat. Once hot, place the rolled-out paratha on it.
- Cook one side until bubbles start appearing, then flip it over.
- Spread a little ghee or oil on this side and press lightly with a spatula, allowing it to cook until brown spots appear.
- Flip again, apply ghee or oil on this side, and cook until both sides are golden brown and crispy.
- Repeat for Remaining Dough:
- Follow the same process for the remaining dough balls, rolling them out into layered coils and cooking them on the griddle.
- Serve Hot:
- Serve the hot and flaky Lachha Parathas with your favorite curry, raita, or pickle.
Serving Suggestions:
- Lachha Paratha pairs well with a variety of Indian curries, gravies, or even as a standalone snack with yogurt or pickle.
- Garnish with a dollop of butter before serving for added taste and softness.
Enjoy these delicious, flaky, and multi-layered Lachha Parathas!
