About lachha paratha
As the name suggests, Lachha Paratha is a type of paratha with layers, resembling the texture of “laches” (layers). The difference here is that we don’t use any filling but divide the dough into layers while making it. Though it may seem difficult, making Lachha Paratha is easy if you keep a few things in mind. Anyone can make crispy Lachha Paratha at home! It can be served during breakfast with pickles or dal, and it can also be packed in kids’ lunch boxes. The paratha is usually fried in oil, but using pure desi cow ghee makes it even better. Ghee is a complete food that not only fulfills all the essential needs of our body but also helps in maintaining our health. Here, I’m going to share my mom’s recipe for crispy Lachha Paratha. Let’s get started with making the paratha.
Subtitle
About lachha paratha
Ingredients
How to make lachha paratha with layers
Tips and FAQ
Ingredients
Wheat flour – 250 grams
Salt – 1/4 teaspoon
Carom seeds (Ajwain) – a pinch
Water – as needed
Ghee – 100 grams
Dry flour – a little for dusting on top
How to make lachha paratha with layers
To make Lachha Paratha, first, take wheat flour in a bowl. Add salt and carom seeds (ajwain). Mix them well with your hands. Gradually add water and knead the dough until it resembles the consistency of roti dough. Once the dough is kneaded, add a little oil and mix it well. Cover the dough and let it rest for 15-20 minutes.
After 15-20 minutes, divide the dough into small, equal-sized balls. Make sure the balls are not too small. Roll each ball into a round shape, similar to a roti. Apply a little ghee on the rolled dough and spread it evenly. Sprinkle some dry flour on top and spread it evenly across the dough.
Now, using a knife, cut the dough into long strips. Take the first strip and roll it up slowly using your fingers. Then, place the first roll over the second strip and roll it up together. Continue this process until the entire dough is rolled up, forming a thick roll. Press the roll slightly with your palms and roll it gently into a round paratha using dry flour.
Heat a non-stick tawa (griddle) on the gas. Place the paratha on the tawa and let one side cook. Once one side is done, flip the paratha to the other side. Apply a little ghee on the second side and continue flipping until both sides are golden brown and crispy.
Once cooked, remove the paratha from the tawa and apply ghee on top. Serve the hot, crispy Lachha Paratha with pickle or dal. Enjoy
Tips
To make the dough for the paratha soft, we have added a little oil and kneaded it well.
When rolling the paratha, we need to roll it gently. If we press too hard, the layers won’t form properly.
For a crispy paratha, cook it on medium heat on the gas. This ensures the paratha becomes evenly cooked and crispy.
FAQ
Can refined flour be used to make Lachha Paratha?
Yes, you can use refined flour (maida) to make Lachha Paratha. However, keeping the nutritional value of the body in mind, we have used whole wheat flour here.
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