on Aug 19, 2022 Even though roti sabzi is a pretty common everyday meal in most Indian households, it can get a little monotonous over time. A great way to switch things up and make even a boring sabzi more interesting is to serve it with an interesting paratha, like these crispy, flaky lachha parathas! Also known as lachhedar or paratwala (meaning layers) paratha, these layered flatbreads are aptly named after the buttery, flaky layers that appear when you cook this paratha. Those beautiful, flaky layers, can make these parathas look complicated to make, but that’s actually far from the truth. If you follow all the steps mentioned in this post, making these parathas will be easy-peasy, I promise!
Reasons You’ll Want To Make This Paratha ASAP
Requires just four basic ingredients.This is a very simple recipe, and is perfect for beginners as well.You can take things a notch higher by seasoning the dough with finely chopped mint leaves, garlic, chaat masala or spinach, fenugreek leaves for added flavour.This recipe can be easily made vegan by replacing ghee with oil.This is a freezer-friendly recipe and uncooked parathas can be frozen for up to 4 months.
What is laccha paratha made of?
Laccha paratha is a very popular flatbread from North India. It is usually made with whole wheat flour and derives its name thanks to the all the crispy, flaky layers that form while cooking this paratha. This paratha pairs really well with almost all Indian veg and non-veg curries.
Ingredients You’ll Need
Flour: Whole wheat flour to knead the dough.Ghee: I have used ghee in both kneading and rolling the dough as I feel it makes the parathas extra crispy and tasty. But you can easily replace it with any neutral flavoured oil.Salt: Added to the dough for taste.Water: For kneading the dough
Top Tips To Make The Best Laccha Paratha
The consistency of the dough should be soft like that of a chapati doughIf your dough turns out too loose, gradually add in some dry flour and knead it into the dough until you achieve the right consistencyRest the dough for about 20-30 minutes before rolling it to help in gluten formationThe key to making perfect lachha paratha is in the way you roll it. Roll the dough as thin as possible before making the layersRemember to wipe the tawa with a clean kitchen cloth after making every 2-3 parathas to remove any burnt flour.Serve this paratha immediately after removing from the tawa as they taste best when hot.To freeze these parathas, partially cook them on the tawa (approx. 2-3 minutes on each side). Allow them to cool completely and then stack them on top of each other with butter paper in between to prevent them from sticking. Place in a freezer-friendly zip lock bag and freeze. To use, place them on a hot tawa frozen, smear them with ghee and cook them till brown and flaky.Don’t forget to gently crumble the parathas between your palms to further define the many flakes and layers.
Thanks to the quick and simple recipe, I end up making these parathas pretty often. Oh and don’t forget to gently crumble the parathas between your palms to further define those lovely flakes and layers before serving them hot with your favourite curry.
Watch the Recipe Video
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