Lachha paratha is a popular Indian flatbread that is known for its flaky and crispy texture. The word ‘lachha’ means ‘layered,’ which describes the distinctive appearance of this bread. It is typically made from whole wheat flour and can be served with a variety of side dishes, such as curries, chutneys and raitas.
Nutritional Values of Lachha Paratha
One serving of lachha paratha (approximately 75 grams) contains around 270 calories, 9 grams of protein, 42 grams of carbohydrates, and 7 grams of fat. It also provides a significant amount of dietary fibre, iron and other essential vitamins and minerals.
Ingredients for Lachha Paratha
To make lachha paratha, you will need the following ingredients:
● 2 cups whole wheat flour
● 2 tablespoons ghee or oil
● 1 teaspoon salt
● 1 cup water (or as needed)
● Additional flour for dusting
How to Make Lachha Paratha - Form Dough
● In a mixing bowl, combine the whole wheat flour, ghee or oil and salt.
● Gradually add water and knead the dough until it becomes smooth and elastic.
● Cover the dough with a damp cloth and let it rest for 20-30 minutes.
How to Make Lachha Paratha - Make Lachha Paratha
● Divide the dough into equal-sized balls (about the size of a golf ball).
● Dust a ball of dough with flour and roll it into a thin circle (about 6-7 inches in diameter).
● Brush the surface with ghee or oil and sprinkle some flour on top.
● Cut the circle into thin strips using a sharp knife or pizza cutter, leaving one end attached.
● Gently twist the strips and coil them into a spiral shape, tucking the loose end underneath.
● Flatten the spiral with your palm and dust it with flour.
● Roll the spiral into a flat circle (about 7-8 inches in diameter), making sure the layers are intact.
● Repeat the same process with the remaining dough balls.
How to Make Lachha Paratha - Roast Lachha Paratha
● Heat a griddle or tawa over medium-high heat.
● Place a lachha paratha on the griddle and cook for about 30 seconds or until the bottom side turns slightly brown.
● Flip the paratha and cook the other side for another 30 seconds.
● Brush the surface with ghee or oil and flip again.
● Press the edges with a spatula to make sure the layers are separated.
● Cook both sides until the paratha is golden brown and crispy.
● Remove from the griddle and repeat with the remaining parathas.
Expert Tips for Best Lachha Paratha
● Use a combination of ghee and oil for the dough and for brushing the parathas. This will give them a rich and flavourful taste.
● Make sure the dough is well-rested before rolling it out. This will make it easier to handle and result in a softer texture.
● Dust the dough with flour while rolling to prevent sticking and tearing.
● Cut the strips as thinly as possible for a more intricate layering effect.
● Don't overcook the parathas, as they will become tough and dry. Aim for a crispy yet tender texture.
Recipe Card
Ingredients
● 2 cups whole wheat flour
● 2 tablespoons ghee or oil
● 1 teaspoon salt
● 1 cup water (or as needed)
● Additional flour for dusting
Instructions
● In a mixing bowl, combine the whole wheat flour, ghee or oil, and salt.
● Gradually add water and knead the dough until it becomes smooth and elastic.
● Cover the dough with a damp cloth and let it rest for 20-30 minutes.
● Divide the dough into equal-sized balls (about the size of a golf ball).
● Dust a ball of dough with flour and roll it into a thin circle (about 6-7 inches in diameter).
● Brush the surface with ghee or oil and sprinkle some flour on top.
● Cut the circle into thin strips using a sharp knife or pizza cutter, leaving one end attached.
● Gently twist the strips and coil them into a spiral shape, tucking the loose end underneath.
● Flatten the spiral with your palm and dust it with flour.
● Roll the spiral into a flat circle (about 7-8 inches in diameter), making sure the layers are intact.
● Heat a griddle or tawa over medium-high heat.
● Place a lachha paratha on the griddle and cook for about 30 seconds or until the bottom side turns slightly brown.
● Flip the paratha and cook the other side for another 30 seconds.
● Brush the surface with ghee or oil and flip again.
● Press the edges with a spatula to make sure the layers are separated.
● Cook both sides until the paratha is golden brown and crispy.
● Remove from the griddle and repeat with the remaining parathas.
Conclusion
Lachha paratha is a delicious and nutritious flatbread that can be easily made at home. By following the steps outlined in this guide, you can create a restaurant-quality lachha paratha that is crispy, flaky, and bursting with flavour. Remember to use the right ingredients, follow expert tips, and practice your rolling and twisting skills to achieve the perfect texture and appearance. Enjoy your homemade lachha paratha with your favourite curries, chutneys or raitas.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can. However, whole wheat flour is healthier and provides more fibre and nutrients.
How many calories are in a lachha paratha?
One serving of lachha paratha (approximately 75 grams) contains around 270 calories.
Can I make lachha paratha without ghee or oil?
Ghee or oil is essential for the texture and flavour of lachha paratha. However, you can use a healthier oil like olive oil or coconut oil if you prefer.
How can I store leftover lachha paratha?
You can wrap the leftover parathas in aluminium foil or plastic wrap and refrigerate for up to 2-3 days. Reheat them on a griddle or tawa before serving.