Laccha Paratha is a multilayered flatbread that is very commonly served in all North Indian Restaurants. Lacchaa stands for layers and sometimes may also be referred to as paratwala paratha. It is best served with paneer, chicken gravy dishes. It is typically made in a tandoor oven, but the recipe below gives it the same look and feel without the need for a tandoor.
Vishesh Tippani / Additional Commentary
Lacchha paratha does not require a lot of ingredients. The skill is in rolling it out correctly. Do remember to serve it hot and with a lot of maa-ka-pyaar aka ghee. I add some chopped garlic, cilantro, and a little chili powder when rolling out the parathas for enhancing the flavor.
There are various methods you can use to get the layered effect. I have listed out the one that works the best for me. The pictures can be used as a guide if you are not familiar with the paratha-making process.
What do I need?
2 C Whole Wheat Flour
A little salt to taste
Water to make the dough
Ghee for making the parathas
How do I make it?
Make a stiff dough by mixing flour, salt, and water. The dough needs to be stiff so you can get the desired layered effect
Apply a little oil/ghee to the dough and let it rest for 10 minutes
Divide into equal sized portions (4-5) and let rest for another 10 minutes
Sprinkle some flour on a rolling surface and roll out the dough ball into a disc shape. Spread a generous amount of butter on the disc, sprinkle some flour, and then fold it like you would make a paper fan (accordion fold). You can also add chopped garlic/cilantro for garnishing.
Then fold these accordion folded discs into a small round shape (see pictures above). Refrigerate these folded discs for 10 mins (See tips below)
After 10 minutes, roll the folded discs and roll them out into another disc (paratha)
Heat an iron pan ( do not use nonstick)
Apply water to one side of the paratha and put that side on the pan. The water will cause the paratha to stick to the pan to give it the tandoor effect
Cook the paratha on medium heat for about a minute or so and then flip it over an open flame to cook on the other side
Serve hot with lots of ghee!
Keep calm and call mom tips:
Your dough should be stiff to get the good layered effect
It is important to refrigerate the paratha dough balls before rolling them out. This causes the butter to thicken. When you cook the paratha, the butter melts causing the layers to be more pronounced
If you don't have an iron pan - you can roast the paratha on an open flame to get the same look as the tandoor roti
Parathas need to be cooked on medium heat
Accompaniments
Ghee, Ghee, Ghee
Pretty much what you would serve with roti's - gravy, sabzi.
コメント