Lachha Paratha - Layered flatbread
This multi-layered flatbread, also known as Paratwala Paratha, is easy to make at home and tastes just like the one you get in restaurants.
It is made with a combination of whole wheat flour, all purpose flour, fine semolina, sugar and salt. The addition of semolina adds to its crunchiness, while sugar gives it a nice caramelization and color.
Preparing Lachha Paratha is super easy, and there is a little trick to getting those perfect layers. I present you 3 ways to roll Lachha Paratha, and each method will give you the perfect layers. Choose the method that you like the most!
I've also put together a few flavor variations. So once you've perfected the simple Lachha Paratha, try making the other variations.
Ingredients for Lachha Paratha
Flour - I always use a combination of whole wheat flour and all purpose flour to prepare Lachha Paratha as this combination makes it super fluffy. Of course, to make it healthier, you can use only whole wheat flour.
Semolina - Fine semolina (Barik Sooji) gives these parathas a very crispy texture. However, do NOT use the coarse variety. It will not mix well with the batter and will affect the texture of your parathas.
Sugar & Salt - While salt adds flavor, sugar provides perfect caramelization and also contributes to great color.
Oil - Vegetable oil is my preferred choice to cook Lachedar Paratha. But there are days when I use ghee for a richer and butterier version.
Variations
Mint Lachha Paratha
Mix 4 tablespoons of dried mint leaves and 2 teaspoons of Ajwain (Carom seeds) in a bowl.
Sprinkle some mint powder and Ajwain mixture on the dough and then roll it out to prepare the paratha.
Garlic Lachha Paratha
Mix 4 tablespoons of chopped garlic and 4 tablespoons of chopped coriander in a bowl.
Spread some of this mixture on the dough before rolling the paratha.
Chili Lachha Paratha
Mix 3 tablespoons of Kashmiri Chili powder, 1 tablespoon of Chaat Masala and 2 tablespoons of chopped cilantro in a bowl.
Sprinkle some of this mixture over the dough before rolling.
Serving Suggestions
This crispy layered Lachha Paratha is delicious with almost all Indian curries.
I like to serve it with vegetarian curries like Paneer Bhurji Curry, Aloo Palak, Achari Paneer, and Aloo Matar and non-vegetarian curries like Butter Chicken, Lamm Rogan Josh und Pork Vindaloo.
Use the parathas to prepare your favorite Paneer Kathi-Roll or -Wraps.
Storage suggestions
Lachha Parathas taste best when served straight from the pan. They are crispy and delicious when served hot. If they are stored later, they tend to become soft and lose all their crispiness
If you want to prepare them in advance, it's best to freeze them. Cook the rolled Paratha on a hot pan for 1 minute on both sides, remove from the pan and cool completely. Transfer to a freezer-safe pressure-seal bag with a layer of parchment paper between each Paratha and freeze for up to 4 months. Defrost on the counter for about 30 minutes to an hour, cook on a hot pan with oil or ghee and serve hot.
Ingredients
2 cups Atta (whole wheat flour)
1 cup all-purpose flour
1 tbsp fine semolina
1 tbsp granulated sugar
1 tsp. salt
2 tbsp vegetable oil (a little more for layering and frying)
Instructions
Prepare the dough
Mix whole wheat flour, all-purpose flour, fine semolina, granulated sugar, salt and vegetable oil in a large bowl or Parat(large flat plate).
Gradually add water (about ¾ cup) and knead into a soft dough. Knead the dough for 2-3 minutes until it becomes smooth.
Cover with a damp kitchen towel and place on kitchen counter for 20 minutes. This step allows the gluten to relax and makes the dough soft and pliable.
Roll out the Lachha Paratha
Rolling technique - 1
Lightly dust a small ball of dough with dry flour and roll it out as thin as possible. Don't worry if it tears a little in some places.
Brush the rolled-out dough generously with oil. Sprinkle a little flour on top.Fold the rolled dough like a fan. Stretch the dough a little from the sides while folding
Make a pinwheel out of the folded dough and tuck the end down.
Dust with flour and roll into a 15cm disc. The thickness of the Paratha should be about 3-4 mm and the edges must be slightly thinner than the center.
The thicker the Paratha is, the deeper the layers will be. But make sure to cook it well so that it does not remain uncooked from inside.
Rolling technique - 2
Lightly dust a small ball of dough with a little flour and roll it into a 15cm circle.
Brush generously with oil and sprinkle some more flour on top.
Cut from the center to the edge with a sharp knife.
Roll along the edge to make a layered cone. Open the layers slightly from the top and press down to form a circle.
Now dust the circle with some flour and roll it into a 15cm Paratha.
Rolling technique - 3
Dust a small ball of dough with some flour and roll it into a 20cm oval.
Brush generously with oil and sprinkle some more flour on top.
With a sharp knife, roughly cut the oval into thin strips.
Now gather the strips together and fold them to make like a pinwheel.
Tuck the ends at the bottom and dust lightly with flour and roll into a Paratha
Cooking the Lachha Paratha
Heat a skillet over medium heat. Place the Paratha on the hot pan.
Cook until brown spots appear on the bottom (1-2 minutes).Turn and continue cooking for 1 minute. Apply 1 tsp oil to each side and cook until brown spots darken.
Press the Paratha flat with the back of a spatula while cooking.
Take the Paratha off the pan and onto a plate.
Crush it on both sides with your palms to open up the layers.
Serve hot with any curry-based dishes Mushroom Masala or Butter Chicken .
Tips
This recipe can be doubled or tripled.
After preparing 3-4 Parathas, wipe the pan with a kitchen towel to remove the burnt dry flour.
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