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Lachha Paratha Recipe: How to Make Crispy and Flaky Layered Paratha at Home
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Learn how to make lachha paratha at home with this easy step-by-step recipe. Discover tips, tricks, and secrets to get crispy, flaky layers like a restaurant-style lachha paratha.
Lachha Paratha Recipe: Step-by-Step Guide to Perfect Layered Paratha
Lachha paratha is one of the most loved Indian flatbreads, especially in North India. Known for its beautiful flaky layers, crispy outer texture, and soft inside, lachha paratha is often served in restaurants,
dhabas, and special family meals. While it may look complicated, making lachha paratha at home is quite simple if you follow the right method. In this article, we will learn how to make lachha paratha step by step, along with useful tips to achieve perfect layers every time.
What Is Lachha Paratha?
Lachha paratha is a multi-layered Indian flatbread made using whole wheat flour. The word “lachha” means layers, which perfectly describes the structure of this paratha. Unlike regular paratha, lachha paratha is prepared by folding and coiling the dough in a special way to create thin layers. When cooked on a hot tawa with ghee or oil, these layers separate and turn crispy, giving the paratha its signature look and taste.
Ingredients Required for Lachha Paratha
To make lachha paratha at home, you need only a few basic ingredients that are easily available in every kitchen:
- 2 cups whole wheat flour
- ½ teaspoon salt (as per taste)
- 2 tablespoons oil (for kneading)
- Water as required
- Ghee or oil for layering and roasting
- Dry flour for dusting
These simple ingredients come together to create a rich and flavorful paratha.
How to Prepare the Dough
Start by adding whole wheat flour and salt to a large mixing bowl. Mix them well and add oil. Gradually add water and knead into a soft and smooth dough. The dough should not be tight, as a soft dough helps in rolling thin parathas and forming clear layers. Once kneaded, apply a little oil on the surface, cover the dough, and let it rest for 20 to 25 minutes. Resting the dough is very important as it relaxes the gluten and makes the paratha softer.
Lachha Paratha Recipe: Step-by-Step Method
Step 1: Divide the Dough
After resting, divide the dough into medium-sized balls. Take one dough ball and dust it lightly with dry flour.
Step 2: Roll a Thin Roti
Using a rolling pin, roll the dough ball into a very thin circular roti. The thinner the roti, the better the layers will form.
Step 3: Apply Ghee or Oil
Spread a generous amount of ghee or oil evenly over the rolled roti. Sprinkle a little dry flour on top. This helps the layers separate while cooking.
Step 4: Create the Layers
Now, fold the roti into thin pleats from one end to the other, like folding a paper fan. Once you get a long strip, roll it into a spiral shape, similar to a coil. Tuck the end underneath to seal it.
Step 5: Roll Again
Flatten the spiral gently with your fingers and roll it into a medium-thick paratha. Do not apply too much pressure, as this can break the layers.
Step 6: Cook the Paratha
Heat a tawa on medium flame. Place the rolled paratha on the hot tawa and cook until bubbles appear. Flip it and apply ghee or oil on both sides. Cook until golden brown spots appear and the paratha turns crispy.
Tips for Making Perfect Lachha Paratha
- Always knead a soft dough for better texture
- Roll the first roti as thin as possible
- Use enough ghee or oil to create clear layers
- Cook on medium heat for even cooking
- Press lightly with a spatula to help layers puff up
These tips will help you achieve restaurant-style lachha paratha at home.
Common Mistakes to Avoid
Many beginners face issues while making lachha paratha. Here are some common mistakes you should avoid:
- Skipping the dough resting time
- Rolling the paratha too thick
- Using very little fat for layering
- Cooking on very high or very low heat
Avoiding these mistakes will ensure soft and flaky parathas every time.
Serving Suggestions
Lachha paratha tastes best when served hot. It pairs wonderfully with a variety of Indian dishes such as:
- Dal makhani
- Paneer butter masala
- Chole or rajma
- Curd, pickle, and butter
It can also be enjoyed on its own with a cup of hot tea.
Health Benefits of Homemade Lachha Paratha
When prepared at home using whole wheat flour, lachha paratha provides energy and essential nutrients. It is a good source of carbohydrates and fiber. Homemade parathas are also healthier than restaurant versions, as you can control the quantity and quality of oil or ghee used.
Frequently Asked Questions (FAQs)
Can I make lachha paratha without ghee?
Yes, you can use oil instead of ghee, but ghee gives a richer flavor and better layers.
Why are my layers not visible?
This usually happens if the roti is not rolled thin enough or if insufficient ghee is used.
Can lachha paratha be packed for lunch?
Yes, but it tastes best when eaten fresh. You can reheat it on a tawa before serving.
Conclusion
Making lachha paratha at home is easier than it looks. With the right technique, proper dough resting, and careful rolling, you can enjoy crispy, flaky, and soft lachha paratha just like restaurant-style. This recipe is perfect for special occasions, weekend meals, or whenever you want to add something special to your menu. Try this lachha paratha recipe at home and enjoy the delicious layers with your favorite curry.