Lachha Paratha Recipe: Your Mouth Will Water After Seeing Such a Lachha Paratha, Learn the Easy Way to Make It

Lachha Paratha, a popular Indian flatbread, is known for its crispy layers and irresistible aroma. Its flaky, soft, and golden texture makes it the perfect accompaniment to curries, dals, or even a bowl of yogurt. If you’ve ever tasted this delicious paratha at your favorite restaurant and wondered how to recreate it at home, you’re in the right place! Follow this simple, step-by-step Lachha Paratha recipe to achieve restaurant-style parathas that will leave you craving for more.

Ingredients:

• 2 cups whole wheat flour (atta)
• 1 tablespoon oil or ghee (clarified butter)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon sugar
• Water (as needed, approximately 3/4 cup)
• Ghee or butter (for brushing)
• Extra flour (for rolling)

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, salt, and sugar.
2. Add Ghee: Add 1 tablespoon of ghee or oil to the dry ingredients. This will make your parathas soft and flaky.
3. Knead the Dough: Gradually add water little by little to form a soft and smooth dough. Knead for about 5-7 minutes until the dough is elastic. Cover it with a damp cloth and let it rest for at least 15-20 minutes. Resting helps to make the dough easier to roll out.

Step 2: Roll Out the Paratha

1. Divide the Dough: After resting, divide the dough into equal-sized balls (about the size of a lemon). You can make about 6-8 balls from the given quantity.
2. Flatten the Balls: Take one dough ball and roll it into a small disc (about 4-5 inches in diameter) using a rolling pin, lightly dusting it with dry flour.
3. Apply Ghee: Brush a thin layer of ghee or oil over the rolled-out dough. Make sure the surface is evenly coated.
4. Make the Layers: Now, fold the disc into a pleat, like a fan, and then coil the pleated dough into a round shape (a loose spiral). Tuck the edges under to seal the ball.
5. Roll Again: Flatten the coiled dough ball into a round shape again, rolling it out gently into a larger disc, about 7-8 inches in diameter. Be careful while rolling so the layers don’t get disturbed.

Step 3: Cook the Lachha Paratha

1. Heat the Tawa: Heat a flat tawa or skillet over medium heat. Once hot, place the rolled-out paratha on the tawa.
2. Cook the First Side: Let the paratha cook for 1-2 minutes on one side until you see bubbles forming. Flip it over.
3. Cook the Second Side: Once flipped, cook for another 1-2 minutes. At this stage, you can press gently with a spatula to ensure it cooks evenly.
4. Add Ghee: Now, apply ghee or butter on both sides and cook for another 1-2 minutes until it turns golden brown and crisp. Press lightly to ensure the layers puff up.

Step 4: Serve and Enjoy

Remove the cooked Lachha Paratha from the tawa and place it in a container lined with a clean kitchen towel to keep it warm. Repeat the process for the remaining dough balls. Serve the parathas hot with your favorite curry, dal, raita, or chutney.

Tips for Perfect Lachha Paratha:

• Resting the Dough: Allowing the dough to rest for at least 15 minutes before rolling out the parathas is essential for soft and fluffy layers.
• Rolling Technique: When you coil the dough, make sure the layers are tight, but not too tight. This helps the paratha to fluff up while cooking.
• Use Ghee or Butter: To enhance the taste, brush ghee or butter generously while cooking. It adds richness and helps in achieving that crispy texture.
• Moderate Heat: Don’t cook the parathas on high heat, as they can burn. Medium heat ensures they cook evenly without losing their layers.

Conclusion:

Making Lachha Paratha at home is easier than it sounds, and the result is truly mouthwatering! Its crispy, flaky layers make it the perfect side dish for any Indian meal, whether it’s a rich curry or a simple dal. So, give this recipe a try and enjoy the heavenly taste of homemade Lachha Parathas that rival any restaurant!