Lachha Paratha, a popular Indian bread, is a culinary marvel that impresses with its crispy layers and rich, buttery flavor. Perfect for pairing with a variety of curries, this versatile bread can transform any meal into a feast.
Ingredients
- 2 cups whole wheat flour
- 2 tablespoons ghee or oil (for dough)
- 1/2 teaspoon salt
- Water (as needed for dough)
- Ghee or oil (for layering and cooking)
- Extra flour (for rolling)
Steps
1. Prepare the Dough: Mix whole wheat flour, salt, and ghee/oil in a bowl. Gradually add water and knead to form a soft, pliable dough. Cover and let it rest for 20-30 minutes.
2. Divide and Roll: Divide the dough into equal-sized balls. Roll each ball into a thin circle. Spread a thin layer of ghee/oil on the rolled dough.
3. Create Layers: Sprinkle dry flour over the greased dough. Fold the dough into pleats, stretch slightly, and roll into a spiral. Flatten the spiral gently.
4. Final Rolling: Dust the spiral with flour and roll it out into a 6-7 inch circle.
5. Cook the Paratha: Heat a tawa or skillet. Cook the paratha until bubbles form. Flip, apply ghee/oil, and cook until both sides are golden brown and crisp.
Tips For Variation
- Stuffed Lachha Paratha: Add a stuffing of spiced mashed potatoes, paneer, or mixed vegetables for a more filling paratha.
- Herb-Infused: Mix finely chopped fresh herbs like cilantro, mint, or fenugreek leaves into the dough for added flavor and aroma.
- Cheese Lachha Paratha: Sprinkle grated cheese between the layers before folding to create a gooey, cheesy delight.
- Spiced Lachha Paratha: Add spices like cumin seeds, carom seeds, or red chili flakes to the dough for a spicy kick.
- Multigrain Lachha Paratha: Use a mix of whole wheat flour, millet flour, and gram flour to make a healthier, multigrain version.
Macros (per serving)
- Calories: 250 kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 8g
- Fiber: 4g
Frequently Asked Questions
Q1: Can I make Lachha Paratha with all-purpose flour?
A1: Yes, you can substitute whole wheat flour with all-purpose flour for a slightly different texture and taste. The method remains the same.
Q2: How do I store leftover Lachha Parathas?
A2: Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat them on a hot tawa or skillet before serving.
Q3: Can I use butter instead of ghee?
A3: Yes, you can use butter instead of ghee. However, ghee gives the parathas a more authentic flavor and enhances the flakiness.
Q4: Is Lachha Paratha gluten-free?
A4: Traditional Lachha Paratha is made with whole wheat flour, which contains gluten. For a gluten-free version, you can use gluten-free flour, but the texture may differ.
Perfectly Flaky Lachha Paratha: A Delightful Indian Flatbread Recipe
Ingredients
- 2 cups whole wheat flour
- 2 tablespoons ghee or oil for dough
- ½ teaspoon salt
- Water as needed for dough
- Ghee or oil for layering and cooking
- Extra flour for rolling
Instructions
- Prepare the Dough: Mix whole wheat flour, salt, and ghee/oil in a bowl. Gradually add water and knead to form a soft, pliable dough. Cover and let it rest for 20-30 minutes.
- Divide and Roll: Divide the dough into equal-sized balls. Roll each ball into a thin circle. Spread a thin layer of ghee/oil on the rolled dough.
- Create Layers: Sprinkle dry flour over the greased dough. Fold the dough into pleats, stretch slightly, and roll into a spiral. Flatten the spiral gently.
- Final Rolling: Dust the spiral with flour and roll it out into a 6-7 inch circle.
- Cook the Paratha: Heat a tawa or skillet. Cook the paratha until bubbles form. Flip, apply ghee/oil, and cook until both sides are golden brown and crisp.