lachha paratha ||  flaky layered flatbread

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A well-known paratha variation from North Indian cuisine is the lachha paratha or laccha paratha.

These easy unleavened whole wheat flatbreads are produced with a dough made from whole wheat flour, salt, and ghee or oil. The numerous visible flaky, crispy, and soft-and-tender layers that make this paratha remarkable and distinctive. These traditional Indian layered flatbreads are simple to make and are excellent for dipping into any curry or gravy dish

 lachha paratha

about lachha paratha

Even while roti sabzi is a very typical everyday meal in the majority of Indian homes, it might become a little boring after a while. But serving it with an intriguing paratha is a terrific way to mix things up and make even a dull sabzi more fascinating. And, believe it or not, these flaky, crispy lachha parathas are just right for the job!

These layered flatbreads, also known as lachhedar or paratwala (meaning layers), get their name from the buttery, flaky layers that form when you cook the paratha. These parathas may appear to be a little difficult to make because of all the lovely flaky layers, but that couldn’t be further from the truth. Making these parathas will be simple peasy if you adhere to the instructions in this tutorial, I guarantee!

only needs four simple elements.
This recipe is incredibly easy to follow and is great for beginners.
By flavoring the dough with finely chopped mint leaves, garlic, chaat masala, spinach, or fenugreek leaves for more flavor, you may take things to the next level.
Ghee may simply be swapped out for oil in this recipe to make it vegan.
Uncooked parathas from this freezer-friendly recipe can be stored there for up to 4 months.

what is laccha paratha made of?

A particularly well-known flatbread from North India is the laccha paratha. It is often produced with whole wheat flour, and the crispy, flaky layers that emerge while cooking this paratha are where it gets its name. This paratha goes great with almost all vegetarian and non-vegetarian Indian curries

Indian flat bread

ingrediants ror lachha paratha

  • flour:whole wheat flour for making dough
  • salt:sea salt for enhance the the taste of paratha .add the salt in the flour
  • ghee:ghee add to flour for extra crispy parathas but easily replace ghee with natural oils
  • water:we use water kneeding the dough

hear is a secret tip

  • The dough’s texture ought to be soft, similar to chapati dough.
  • If your dough turns out to be too loose, add some dry flour gradually and knead it in until the dough is the proper consistency.
  • To aid in the production of gluten, let the dough rest for 20 to 30 minutes before rolling.
  • The way you roll the lachha paratha is the secret to making it right. Before creating the layers, roll the dough as thinly as possible.
  • To get rid of any burned flour, remember to wipe the tawa with a clean kitchen towel after cooking every couple of parathas.
  • Since parathas taste best when they’re hot, serve them right away after taking them from the tawa.
  • These parathas should be partially cooked on the tawa (about 2-3 minutes on each side) before freezing. After letting them cool completely, stack them up with butter paper between each layer to keep them from sticking. Place in a zip-top bag that is freezer-friendly and freeze. When ready to use, spread ghee over them and cook them till they are golden and flaky over a hot tawa.
  • To better highlight the numerous flakes and layers, don’t forget to gently crumble the parathas between your palms.

difference between paratha and lachha paratha?  

While Malabar paratha and lachha paratha have a fairly similar appearance, their key distinction is the type of flour used. All-purpose flour is used to make Malabar parathas (also known as parottas), whereas whole wheat flour is used to make Lachha parathas. Malabar parathas are also softer than lachha parathas, which have a flakier, crispier texture since they are baked with all-purpose flour.

combination with LACHHA paratha

The nice thing about lachha parathas is that practically any Indian vegetarian or non-vegetarian dish pairs well with them. For a delightful, filling lunch, I enjoy pairing these parathas with my restaurant-style butter chicken, dhaba dal tadka with double tadka, mushroom masala with matar, veg kolhapuri, and even this south Indian-style egg curry.

I make these parathas very frequently because of the quick and easy method. Oh, and before serving the parathas hot with your preferred curry, don’t forget to gently crush them between your palms to further define those gorgeous flakes and layers.

LACHHA paratha

ridafoodhouse.com
lachha paratha is a populer indian flat bread made with whole wheat flour. it is just like paratha but have many layers and flakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 2 persions
Calories 202 kcal

Equipment

  • 1 mixing boul
  • 1 tawa
  • 1 spatchula

Ingredients
  

  • 2 cups whole wheat flour
  • 1 pinch salt
  • 2 tbs ghee or oil
  • requid water

Instructions
 

  • In a bowl, combine salt and whole wheat flour. Add 1 teaspoon of ghee to the little well you've created in the center. With your fingertips, combine this until the mixture resembles breadcrumbs.
  • Slowly add warm water while kneading the mixture to create a soft, elastic dough. When necessary, add up to one tablespoon more water. Form a ball, then take a 20-minute break.
  • Roll out a piece of dough the size of a golf ball into a thin circle. The better, the thinner. A thin coating of dry atta or whole wheat flour should be sprinkled over the ghee after applying a spoonful of melted ghee all over.
  • Start to pleat it from one side, making tiny pleats as you go. After being stretched, this extended, pleated dough needs to be rolled into a ball.
  • To prepare lachha parathas, dusted it with flour and rolled it out into a circle 5 inches in diameter. With the remaining dough, repeat these steps.
  • Make a tawa heated all over. Cook the paratha two to three minutes. Flip it once you notice bubbles beginning to form. The opposite side should be cooked for 2 to 3 minutes over a low burner.
  • The semi-cooked paratha should be placed directly on the flame and fried over an open flame, being turned over every few seconds to guarantee an even cooking.
  • When the paratha is golden and crisp, spread some ghee on it.
  • crumble parathas with your palms to reveal the layers and flakes

Notes

The dough’s texture ought to be soft, similar to chapati dough.
If your dough turns out to be too loose, add some dry flour gradually and knead it in until the dough is the proper consistency.
To aid in the production of gluten, let the dough rest for 20 to 30 minutes before rolling.
To get rid of any burned flour, remember to wipe the tawa with a clean kitchen towel after cooking every couple of parathas.
These parathas should be partially cooked on the tawa (about 2-3 minutes on each side) before freezing. After letting them cool completely, stack them up with butter paper between each layer to keep them from sticking. Place in a zip-top bag that is freezer-friendly and freeze. To use cook them till brown and flaky, set them frozen on a hot tawa and spread them with ghee
Ghee may simply be swapped out for oil in this recipe to make it vegan.
To better highlight the numerous flakes and layers, don’t forget to gently crumble the parathas between your palms.

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