Lachha Paratha is a multi-layered Indian flat bread/paratha of Punjabi origin, which is traditionally prepared in a Tandoor (a cylindrical clay or metal oven) using ghee/ clarified butter. However it can also be prepared using oil on a tawa/skillet.
I prepared my first Laccha parantha some days ago only on the skillet/tawa. I made it with whole wheat flour and ghee. The most important part is making the pleats, twist it and make a roll; and then roll out the parantha gently with layers.
The ingredients for Laccha Paranthas are:
1. Wheat flour : 2 cup
2. Ghee ( clarified butter ) : 1-2 Tbsp (in kneading) + for spreading on the parantha as per needed
3. Salt : 1/2 tsp
4. Water : as needed
Take a wide bowl and add flour, ghee, and salt. Knead the dough using lukewarm water. Make it into a soft and smooth dough. Keep it covered and set aside for 20-30 minutes.
Now divide the dough into 8 equal parts. Dust the dough balls in dry flour. Roll it into a big round chapati. Then apply ghee evenly on the chapati and sprinkle little bit flour evenly. Now start making thin pleats out of this,brush with ghee and twist the pleated dough. The more the pleats, the more layered will be the parantha.
After fully done, twist and coil (roll) to make a flat round. Dust the roll with flour and roll it out carefully and gently so that the layers are there.
Heat a skillet/ tawa and cook the parathas on medium flame. Put the parantha on the skillet and cook for a minute or until a bubble appears. Then flip other side and drizzle ghee around and press gently using spatula and cook until you see some brown spots on bottom side. Again turn on the other side and cook for few seconds. Gently press while cooking, to ensure even cooking.
When it is cooked from both sides, the flaky Laccha parantha is ready ! These Laccha paranthas are crispy from outside but very soft inside.
Laccha parantha can be served with chole, Gujarati kadhi or with any other gravy.
Insider tips / Finer Points :
- You can even use oil in place of ghee, but ghee is recommended.
- The finer the pleats, the more layers you get.
- Always make the pleat thin; the paratha will be very flaky if it has more pleats.
- Always cook on medium flame with constant pressing with the laddle to ensure even cooking.
- You can add 1/2 cup of all-purpose flour (maida/plain flour) to the dough while kneading.