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Lachha Paratha

Lachha Paratha

Name: Lachha Paratha
Total time: 55 s
Yield: 1
Ingredients: 0.75 cups Atta; 1 pinch Salt; 1 tablespoon Curd; 0.25 teaspoons Refined Oil; 0.25 glasss Water

Time10 Min

DifficultyIntermediate

Serves1

Soft, flaky, layered, and crispy- those are the words that describe a perfectly made lachha paratha which is a hugely famous North Indian dish and a delicacy in Kerala as well. Considered as a must-try among maida recipes, the dish can be tweaked and made healthier with atta as well. This popular flatbread main dish is often paired up with kebabs or some meat or vegetable curry. The lachha parath ... a recipe is extremely easy to follow and although the nitty-gritty of making it may differ from one place to another, the main process is the same. It is made by cooking the flour dough on a tawa or baking inside a tandoor. Then the lachhas are shallow fried in some ghee or oil. Popular during any time of the day, this flatbread is intensely popular on the streets as well. So much so that the capital of our country even has a street named Paratha gully! The term “lachha” means a ring in Punjabi. It is called so as the dough is rolled into the form of a ring, and then rolled with oil to make it crispy as well as multi-layered. This lachha paratha is a huge hit among children as well and can make for a great Sunday breakfast item! So why not try your hands at making this simple and delicious flaky flatbread?

Ingredients

Dry Grocery

Atta

0.75 cups

Salt

1 pinch

Refined Oil

0.25 teaspoons

Dairy

Curd

1 tablespoon

Other

Water

0.25 glasss

Directions

In a bowl, add some Flour, Curd, Salt and Oil and mix well.

Add some Water and knead into a smooth dough.

Rest dough for 30 mins and cut into small portions.

Roll out dough portions on a floured surface to a 8 inch diameter.

Coat Oil on the flat dough and sprinkle some Atta.

Cut strips with a cutter.

Fold them together and twist into a knot. The Paratha will be like a stack of folds. Rest the folded Paratha for 30 mins in a cool area.

Once rested, flour a work surface and roll out the Paratha to a diameter of 8.5 inches.

Sprinkle additional Flour while rolling if needed. Use minimum pressure while rolling to have maximum visibility of the layers once cooked.

Cook on a hot griddle till Golden Brown. Remove to a plate when done.

Serve hot.

Health Benefits of Lachha Paratha

Although lachha paratha may seem like a calorie-heavy dish at first, you can make a healthy variant at home by using less oil. One can also substitute maida with atta and include some fibres like powdered oats. To increase the taste, even more, they can be stuffed with spinach, coriander, or other healthy greens. You can also increase the health benefits by pairing it up with vegetable curries instead of meat. While ghee is preferred to make these flatbreads, any other oil will also give it as good a taste. Despite popular belief, ghee consumed in a small quantity can give us all the vitamins we need. Whole wheat flour on the other hand is good for diabetics and it is rich in phosphorus. It is also rich in Folic Acid and is a powerful antioxidant. Instead of having a curry, it can be paired up with some healthy raitas or even just plain home-made curd. The best thing about any dish is that you can customize it according to your dietary needs! So why not start with making healthier yet delicious variants of the immensely popular lachha paratha?

Success!

We hope you had fun making it! Enjoy the meal.

Lachha Paratha

Originating since the 12th century in the Indian sub-continent, lachha paratha is a flatbread that is an integral part of Punjab cuisine. means ‘ring’ and “parat” means layer. Hence, a multi-layered paratha is formed by the amalgamation of two words, parat and atta, referring to whole wheat flour. Made by coiling the layers of cooked dough, another name of laccha paratha is ‘Paratwala paratha’. The melt-in- the- mouth texture of this crispy and flaky lachha paratha is rendered by frying them in ghee or oil to make the most of the lachha paratha recipe. Be it a festival, special occasion or Sunday brunch, and you can make your favourite layered paratha in your North Indian breakfast and lunch menu. Each household has its own technique and lachha paratha recipe that has been handed down from one generation to the other. However, we need to keep in mind the nutrient requirements of the modern-day lifestyle and make alterations to this age-old laccha Paratha Recipe. Although laccha Paratha seems to be a calorie-rich dish when cooked with hydrogenated vegetable oil or fat like margarine, you can give this lachha paratha recipe a healthy twist by using less oil, ghee, butter, wholegrain or multigrain flour. Healthy and appetizing, the paratha of this lachha paratha recipe contain nutrients that can be a part of a well-balanced diet plan. One lachha paratha offers 250 calories providing about 13 per cent of the total daily calorie requirement of a standard adult diet of 2,000 calories. Carbohydrates present in wheat flour is the main source of energy for the body. The fibre in your lachha paratha aids in digestion, keeps the cholesterol level under check, while its protein content increases strength, boosts metabolism and helps to maintain weight-loss. The good fat content of this lachha paratha even lowers the risk of heart disease by lowering the blood pressure levels. Those on a Keto diet may satisfy their craving for a lachhedar paratha by choosing soy flour for this lachha paratha recipe. lachha paratha looks quite similar to Malabar parotta which is a flatbread mostly eaten in Kerala. Although it might initially seem difficult for amateur cooks, the secret of making the perfect paratha lies in rolling them in the right way. Just follow the instructions and proportions of the ingredients used in the recipe of lachha paratha meticulously and prepare the table for a sumptuous meal for your family. It is important to note that lachha paratha can be made in two ways- tawa or tandoori lachha style. Tandoori style is the more traditional way of cooking the paratha, which gives it a dry and smoky texture, while the tawa lachha paratha has a more crumbly texture. Your delectable lachha paratha is made by resting layers of dough upon each other, with each layer looking like a ring. The dough is frequently flipped over while adding ghee to it and frying it on a non-stick pan. The lachha paratha video provides a step by step detailed instruction that would help in speeding up your meal preparation. If you’re making wheat lachha paratha, combine all the ingredients comprising of 2 cups of wheat flour, 2 teaspoons of oil and salt in a deep bowl and knead them into a smooth dough using warm water. Cover and set it aside for 20 minutes. Knead it again and divide the dough into 10 equal portions. Roll them out into thin circles of 6-7inches diameter by dusting little plain flour on the top. Apply oil or ghee on the discs. Sprinkle some whole wheat flour and start folding and pleating from the edges till it resembles a paper pan. Roll the pleated dough into a tight circle and join the edges. Dust some flour again and roll them again. Place the paratha on the tawa, and it to cook on medium-low heat. Turn it over once one side is partly cooked. Apply ghee or oil on the other side and keep flipping few times till the lachha parathas are evenly roasted and well-cooked from within. Press the sides with the spatula while frying the parathas. The addition of milk to the flour makes the dough really soft. So instead of fretting over it's tricky technique, learn the nuances of making these parathas at home by watching the laccha paratha video. Adding aromatic herbs or a combination of flavourful spices also alleviates the lachha paratha recipe to make them more appealing for your kids and guests. Speaking of parathas, leftover chana dal or freshly soaked and pressure cooked Bengal gram or chana dal can be kneaded into the dough to make dal parantha at home. While grated garlic mixed with the dough makes the most amazing Garlic naan, just as you might have tasted at restaurants. If you want your menu to be more versatile, Jeera rice doesn’t fail to impress as a one-pot dish. This flavoured rice dish is made by cooking fragrant basmati rice, cumin and spices in ghee to make the heartiest meal. lachha parathas are often paired up with kebabs, meat or vegetable curry. Dishes like Amritsari dal, Amritsari Kulcha, or dal makhani accompanied by lachha paratha completes your weekly meal plan if you’re a strict vegetarian. A hint of raita or pickle goes well with your spiced lachha varieties, though. When the flaky layers of these parathas trap a good amount of curries in each dip, they taste truly irresistible in each bite. Layered paratha offers a tempting treat for all ages. Made from the common, unassuming ingredients found mostly in your kitchen pantry, lachedar paratha tastes best when served hot. No matter how big the brand may be, the health properties and freshness of the ingredients of frozen lachha parathas remain highly questionable. However, in case you’re travelling or need to store them for a long time, you may half cook the parathas on the pan and freeze them. Refrying them would again make them ready for consumption. Once you’ve gained proficiency in making the best lachha paratha recipe to your repertoire, try its other variations or the side dishes accompanying it to add another feather in your cap of the master chef of your family.