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Lachha Paratha

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Time10 Min
DifficultyIntermediate
Serves1

Soft, flaky, layered, and crispy- those are the words that describe a perfectly made lachha paratha which is a hugely famous North Indian dish and a delicacy in Kerala as well. Considered as a must-try among maida recipes, the dish can be tweaked and made healthier with atta as well. This popular flatbread main dish is often paired up with kebabs or some meat or vegetable curry. The lachha parath ... a recipe is extremely easy to follow and although the nitty-gritty of making it may differ from one place to another, the main process is the same. It is made by cooking the flour dough on a tawa or baking inside a tandoor. Then the lachhas are shallow fried in some ghee or oil. Popular during any time of the day, this flatbread is intensely popular on the streets as well. So much so that the capital of our country even has a street named Paratha gully! The term “lachha” means a ring in Punjabi. It is called so as the dough is rolled into the form of a ring, and then rolled with oil to make it crispy as well as multi-layered. This lachha paratha is a huge hit among children as well and can make for a great Sunday breakfast item! So why not try your hands at making this simple and delicious flaky flatbread?

Nutrition Info. (per serving)

ProteinFatCarbsFibre228 Cal228 Cal228 Cal228 Cal
  • 6gProtein
  • 5gFat
  • 38gCarbs
  • 7gFibre

Ingredients

Dry Grocery

Atta

Atta

0.75 cups

Salt

Salt

1 pinch

Refined Oil

Refined Oil

0.25 teaspoons

Dairy

Curd

Curd

1 tablespoon

Other

Water

Water

0.25 glasss

Directions

1In a bowl, add some Flour, Curd, Salt and Oil and mix well.
2Add some Water and knead into a smooth dough.
3Rest dough for 30 mins and cut into small portions.
4Roll out dough portions on a floured surface to a 8 inch diameter.
5Coat Oil on the flat dough and sprinkle some Atta.
6Cut strips with a cutter.
7Fold them together and twist into a knot. The Paratha will be like a stack of folds. Rest the folded Paratha for 30 mins in a cool area.
8Once rested, flour a work surface and roll out the Paratha to a diameter of 8.5 inches.
9Sprinkle additional Flour while rolling if needed. Use minimum pressure while rolling to have maximum visibility of the layers once cooked.
10Cook on a hot griddle till Golden Brown. Remove to a plate when done.
11Serve hot.

Success!

We hope you had fun making it! Enjoy the meal.