Flaky Layered Lachcha Paratha Recipe

Lachcha Paratha is a popular Indian flatbread known for its crispy, flaky layers. Traditionally made with a mix of whole wheat flour and oil, this delicious paratha pairs perfectly with curries, yogurt, or even on its own with some butter. With Rotimatic, creating Lachcha Parathas becomes effortless, saving time while ensuring authentic flavors.

Lachcha Paratha Recipe: Traditional Method

Preparation Time: 10 Minutes

Rest Time: 20-30 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hr. 10 Minutes

Yield: 8-10 Parathas

Ingredients:

• 3 cups whole wheat flour
• 3-4 teaspoons ghee
• Salt, as required
• Water, as needed (for kneading)
• Ghee/oil, as needed (for applying to the dough and cooking)

Preparation Process:

Dough Formation

1. In a bowl or vessel, add the whole wheat flour along with salt as per taste.
2. Next, 3-4 teaspoons of ghee or oil to the flour mixture.
3. Now, start mixing the dough and add water as required.
4. Knead the whole wheat flour with water into a smooth dough. Cover the bowl with a lid or a damp cloth and set aside to rest for at least 20-30 minutes.
5. After the dough has rested, make medium-sized balls. Set these aside in a covered container for the next step.

Making Lachcha Paratha

1. Place one dough ball on a rolling board, chakla, or clean work surface. Lightly dust it with some flour on both sides.
2. Roll it out with a rolling pin into an 8-inch diameter disc. Keep sprinkling flour while rolling to prevent the dough from sticking.
3. Apply ghee or oil liberally on one side of the paratha disc, and sprinkle some flour on top.
4. From one edge of the rolled-out disc, start folding and pleating the rolled dough like you would a paper fan. Keep folding until you reach the other edge.
5. Grab the pleated dough and roll it into a tight circle, so that it resembles many concentric rings. These are the lachchas. Join the two edges.
6. Now, dust some flour on this new layered roundel and start rolling again to a disc of diameter about 7 inches.
7. Set aside this rolled lachcha paratha for the next step.

Roasting Lachcha Paratha

1. Heat the tawa or frying pan. Keep the flame set to medium-high or high. When the tawa is hot enough, place the rolled-out paratha on it.
2. Flip the paratha when one side is partially cooked. You will see some air pockets and a few blisters start to appear on one side.
3. Apply ghee or oil on this side. Wait for the second side to cook.
4. Flip the paratha again after the second side is cooked, spread ghee or oil on this side, and cook it for a few more minutes.
5. Remove from heat after both sides have several golden brown spots and flecks on them.
6. Apply a liberal amount of ghee, and crumble with your hands carefully to fully showcase the crispy and flaky layers.
7. Your lachcha parathas are now ready! Serve hot and enjoy!

View the recipe at Rotimatic.

National Dish of India