Lachha Paratha is a unique Indian flat bread with numerous layers, even after cooking. This complex paratha is firm and flaky on the surface, dissimilar to some other Indian “Parathas“. A very well cooked Lachha paratha will continuously shed off its layers like rings while being contacted and collapsed.
This Laccha Paratha, or Lacchedar Paratha, is a staple of North Indian and Mughlai food and is frequently matched with different Mughlai Butter Chicken and lamb recipes and numerous vegetarian recipes.
When you make Laccha Paratha at home, it’s made differently, on a skillet. When you go to a restaurant or dhaba you get the Laccha Paratha from the tandoor and it’s texture is very distinct. Today, I am going to share both methods, the one on skillet, like it’s done at home and I will also share the Laccha Paratha with the effect of cooking in tandoor, but at home, without tandoor or oven, you’ll get the same results on skillet at home very easily.
Let’s heat to the recipe..
Ingredients For Laccha Paratha
- 500 Grams Wheat Flour
- A pinch of Salt
- Carom Seeds (1/2 tsp)
- 420 ml Water (Approximately)
- 2 tsp Oil
- 1 tsp Ghee
- Wheat Flour (for cooking) as required
- Ghee (for cooking) as required
- Water as required
Instructions For Laccha Paratha
- To make the dough, add the flour and salt in a mixing bowl, mix and add water gradually as required to knead a semi soft dough, once all the dry flour combines transfer the dough onto the kitchen platform & knead it until smooth & soft.
- Further add oil and knead until the oil gets incorporated, then form it into a dough ball, place it in a bowl & drizzle some oil & cover it with a damp cloth, let the dough rest for at least 1 hour.
- Once the dough is rested, divide in equal size dough balls & place them on a tray or a plate, cover them with a damp cloth while you are shaping the parathas.
- Shaping – Take a dough & coat it with dry flour, place it on a platform & roll it out into a thin chapati using a rolling pin, then spread some melted ghee on the chapati & dust dry wheat flour, then roll the thin chapati from one end to the other to make a long rolled cylinder, then again roll the rolled strip from one end to the other & tuck the last bit under.
- Tawa Cooking – Set a tawa over high heat & heat it well, then place the rolled paratha on the tawa & cook until brown spots start to appear, flip & cook from the other side similarly without adding any oil/ghee.
- Once there are even brown spots on both sides then add ghee as required & cook the paratha until crisp & golden brown from both sides. Your tawa laccha paratha is ready.
- Serve it with gravies/curries with some butter & chaat masala on the top.
- Tandoor Method (on tawa) Set an iron tawa with handle, on high heat, and let it heat well, make sure not to use non-stick tawa, once the tawa is hot enough, apply water on the back of the paratha and stick the paratha over the tawa, stick with your finger tips to ensure it sticks well.
- Cook for a minute on high flame, further flip the tawa and cook the paratha facing on the direct flame, adjust the angle of the tawa while cooking the paratha.
- Cook until its crisp and golden brown in colour, make sure its cooked well.
- Remove the paratha with a spatula & serve hot with your favourite dish.
- Do not sprinkle too much dry flour otherwise you’ll get the floury taste in paratha.
- The thickness of the paratha should neither too thick nor thin.
- Press the paratha while cooking, It helps the layers to separate & helps to cook the paratha nicely from within.