Lachha Paratha Recipe: A Delightful Indian Flatbread

Lachha Paratha is a traditional Indian flatbread, known for its crispy, flaky texture and delicious layers. Originating from Punjab, it is a popular choice in many North Indian meals, often served with curry, yogurt, or pickles. This layered paratha is perfect for special occasions, family dinners, or just as a tasty addition to your everyday meals. Here’s how to make this mouthwatering paratha at home.

Ingredients:

• For the Dough:
  • 2 cups whole wheat flour (atta)
  • 1/2 teaspoon salt
  • 2 tablespoons ghee or oil (for dough)
  • Water (as needed)
• For Rolling and Layering:
  • 1/2 cup whole wheat flour (for dusting)
  • 2 tablespoons ghee or butter (for brushing)

Instructions:

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the whole wheat flour and salt. Mix them well.
2. Add 2 tablespoons of ghee or oil to the flour mixture and rub it between your fingers until the flour becomes slightly crumbly.
3. Gradually add water, a little at a time, and knead the dough until it becomes smooth and soft. This may take about 8-10 minutes. If the dough is too sticky, sprinkle a little flour; if it’s too dry, add more water.
4. Once kneaded, cover the dough with a damp cloth or plastic wrap and let it rest for about 20-30 minutes. Resting helps the dough become more pliable.

Step 2: Divide the Dough and Roll Out

1. After resting, divide the dough into small, equal-sized balls (about 8-10 balls, depending on the size of the paratha you want).
2. Dust your rolling surface with flour. Take one dough ball and roll it out into a small, smooth disc, about 3-4 inches in diameter.

Step 3: Create the Layers

1. Brush a thin layer of ghee on the rolled-out dough.
2. Sprinkle some flour over the ghee and make small pleats by folding the dough inwards from all sides (like folding a fan).
3. Once the dough is pleated, roll it into a small ball again, pinching the edges to seal them.
4. Dust with some flour and gently roll the pleated ball into a larger circle, about 6-8 inches in diameter. Be gentle to avoid pressing out the layers.

Step 4: Cook the Lachha Paratha

1. Heat a tawa or flat griddle on medium-high heat.
2. Once the tawa is hot, place the rolled-out paratha on it and cook for about 1-2 minutes, or until bubbles start to form on the surface.
3. Flip the paratha using tongs or a spatula and cook for another 1-2 minutes.
4. Once the second side is cooked, apply a little ghee or butter to both sides and press gently with a spatula to make the paratha crisp and golden brown.
5. Continue cooking until the paratha is fully crisp and golden on both sides.

Step 5: Serve

Once done, remove the lachha paratha from the tawa and serve it hot. You can serve it with any curry, dal, raita, or even enjoy it on its own with some pickle.

Tips for Perfect Lachha Paratha:

• Rest the dough well: Allowing the dough to rest for at least 20-30 minutes ensures that it’s soft and easy to roll.
• Use ghee or butter: For a rich, crispy texture, ghee or butter is essential in the layering process. It adds both flavor and crispness.
• Don’t skip the pleating: The key to the flaky layers in a lachha paratha is the folding (pleating) process. It’s what makes this paratha so unique!
• Cook on medium heat: Cooking on medium-high heat ensures that the paratha crisps up evenly without burning.

Variations of Lachha Paratha:

• Aloo Lachha Paratha: Add mashed potatoes with spices inside the layers for a stuffed version.
• Garlic Lachha Paratha: Sprinkle finely chopped garlic between the layers for a garlicky twist.
• Paneer Lachha Paratha: For a richer taste, you can stuff the paratha with crumbled paneer before rolling it out.

Conclusion:

Lachha Paratha is a versatile and delicious addition to any Indian meal. The layers of crispy, buttery dough make it an irresistible delight. Once you master this recipe, you’ll be making it again and again for your family and friends. Enjoy your homemade lachha paratha with your favorite curry or side dish!