Lachhedar Paratha (Crispy Layered Indian Flat Bread)

Yessss …. Finally I made it! A perfect crispy non greasy ‘Lachha Paratha’ last night! It was yummy! All loved it so much that already have asked me to prepare some more for next weekend too….. ha ha ha. The process is a little bit lengthy but compared to the satisfaction in your near and dear one’s eyes, it is nothing.

‘Lachha Paratha’ or ‘Lachedar Paratha’ is a popular paratha recipe from north India, made from whole wheat flour or all purpose flour. I made it 1:1 all purpose flour and whole wheat flour ratio. You can make it only with wheat flour, it will make the paratha a little soft or with only all purpose flour, it will make the paratha a little crispy. It’s also called as ‘Paratwala Paratha’. ‘Parat’ means layer and layers can be seen on the paratha when it gets cooked. It has a version with egg too. That I’ll share later. That is similar to ‘Lachha Paratha’ but not same it is called Feni Paratha. That is more crispy and flaky.

‘Lachedar Paratha’ is an easy paratha to make. There are some 2 to 3 techniques used for making these parathas. I usually make the ‘Lachedar Parathas’ using these two techniques and these works for me and I find them simple and easy. I usually make the paratha of medium thickness. If you make them thicker then more layers will be visible but then you have to cook the paratha really very well so that it is not left uncooked from inside. Let’s see how to make this paratha …

  • Servings: 8-number
  • Difficulty: medium
  • Print

Summary

  • Cuisine: mughlai
  • Passive Time: 30 mins
  • Course: breads
  • Preparation Time: 20 mins
  • Cooking Time: 60 mins

Ingredients

200 gms Wheat Flour
200 gms All Purpose Flour
½ tsp Baking Powder
2 Tbsps Ghee or Oil
To taste Salt
as required for Water – kneading
Ghee or oil – As required for applying on the dough as well as roasting
All Purpose Flour – For rolling

Steps

  1. Combine all the dry ingredients for the dough. Add ghee or oil and mix very well.
  2. Now add water in parts. Knead to form smooth dough. Add more water if required for the dough. Cover the dough with a damp cloth and keep aside for 30 minutes.
  3. Divide the dough in 8 equal parts.
  4. Version 1 for making paratha:
  5. Roll it into 6 to 7 inches diameter disc on a dusted rolling board.
  6. Apply ghee or oil liberally on the paratha disc. Sprinkle some flour on the top.
  7. From the edges start to fold & pleat the paratha till the end.
  8. Roll the pleated edges tightly. Join the edges.
  9. Apply some oil on your rolling board and now roll into round parathas of about 6 inches in diameter.
  10. Version 2 for making paratha:
  11. Roll it into 6 to 7 inches diameter disc on a dusted rolling board.
  12. Apply ghee or oil liberally on the paratha disc. Sprinkle some flour on the top.
  13. Now cut the paratha into 1” thick strips.
  14. Roll first strip. Now place it on the edge of another strip. Now roll it. Like wise roll all the strips.
  15. Now turn the roll and press it lightly.
  16. Apply some oil on your rolling board and now roll into round parathas of about 6 inches in diameter.
  17. For frying the parathas:
  18. Heat the tava. The tava should be hot. Place the paratha on the tava.
  19. Turn the paratha when one side is partly cooked. Apply ghee/oil on the cooked side.
  20. Cook the other side for a minute.
  21. Now turn again and apply ghee/oil on the other side.
  22. Flip again for a couple of times, till the parathas are browned evenly and well cooked. Press the sides with the spatula while frying the parathas.
  23. Alternatively, you could also add some ghee on the tava and then fry the Lachedar Parathas.
  24. Serve the Lachha Paratha hot with any Indian Dal or a Vegetable Curry or Non Veg Curry of your choice. I served it with Bhuna Keema Aloo Masala.

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