Preparing Lachha Paratha (Laccha Paratha), a multi-layered shallow fried north Indian flatbread, is the epitome of cooking art which tells us how one can make delicious and tempting food from common unassuming ingredients by just deploying a new technique in its preparation. This layered paratha is also popular as Kerala parotta in the Malabar region of Kerala. This step-by-step photo recipe employs an extremely easy and unique technique and provides detailed instructions to help you make perfectly layered paratha.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Serves: 2 servings
| Ingredients: |
| 1 cup (for dough) + 1/2 cup (for dusting) Maida (all purpose flour) |
| Warm Water for kneading |
| 1 tablespoon + for shallow frying Oil or Ghee (clarified butter) |
| Salt |
Directions:
1. Take 1 cup maida, 1 tablespoon oil, and salt in a large bowl. Knead smooth dough by mixing all ingredients and adding warm water in small incremental amounts (1 or 2 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough. The dough should be soft like chapati dough. Grease the surface of the dough with 1/2 teaspoon oil, cover it with a clean muslin cloth, and leave it to set at room temperature for 25 minutes. Divide dough into 4 equal chunks and give each chunk the shape of a ball.
2. Take one dough ball, flatten it like a pattie (by pressing between your palms against the rolling board), and coat it with dry wheat flour.
3. Roll out the dough ball in a circular shape (approx. 7-8 inches in diameter) or as thin as possible. Now spread 1/2 teaspoon ghee or oil evenly over the entire surface using a brush or your hand and sprinkle 1 teaspoon dry wheat flour over it.
4. Hold approx 1/3 inch wide strip with your first two fingers and thumb from the top edge of rolled raw paratha, lift and fold backward such that the top edge remains on top.
5. Now hold two ends of the pleated strip and repeat the lift and fold backward process until the entire rolled paratha is like a stack of folded plates.
6. Now hold each end of a long stacked-plited strip with your first two fingers and thumb. Lift the strip slowly away from the rolling board and give a few mild gentle swings. This will stretch the strip a bit.
7. Horizontally place elongated strips on a rolling board.
8. Roll it like a Swiss roll. Press and stick the outer end against the roll’s immediate surface. Prepare remaining rolls.
9. Take one roll and place it horizontally on the rolling board. Coat it with dry wheat flour roll it out gently without applying too much pressure and give it a round shape (approx 5-6 inches diameter).
10. Heat tawa or griddle over medium flame. Place raw lachha paratha on a hot tava. When you see tiny bubbles rise on the surface, flip it upside down.
11. Spread 1 teaspoon oil over each side with a spatula and cook until both sides get evenly spread golden-brown spots.
12. Transfer to a plate and spread butter or ghee as per your preference. Repeat the process for the remaining rolls. Soft and crispy parathas are ready. Serve them with healthy palak paneer or dum aloo curry and coconut chutney.
Tips and Variations:
- Replace maida flour with wheat flour or mix 1/2 cup wheat flour and 1/2 cup maida.
- Use ghee instead of oil to knead dough for more soft and crispy paratha.
- Do not apply too much pressure while rolling out to get more visible layers in cooked lachha paratha.
Taste: Soft layers concealed by crisp outer layers.
Serving Ideas: Serve them with dal makhani, chickpea curry, and tomato salad for a healthy lunch. It makes tummy filling breakfast when served with sour mango pickle and tea or coffee.