lachcha paratha

Lachcha Paratha

lachcha-paratha

My first experience with Lachcha Paratha was no doubt pleasant. This crispy-layered version of paratha made me enjoy thick Indian gravies a lot more than I used to. Lachcha Paratha holds much flavor than the regular paratha. You can have an omelet with this bread and it will taste much better than ever. Lachcha Paratha is tasty on its own and when combined with your main dish, that’s a whole new story.

lachcha-paratha-2

I agree that preparing this bread takes time, but it’s worth it. In fact, I believe the time spent preparing Lachcha Paratha contributed in its amazing taste. Having said that let me tell you, making this bread is not difficult at all.

lachha-paratha 3

Try Lachcha Paratha with some of my previous recipes like Butter Chicken, Mulbar Beef Curry, and Palak Paneer.

Now, just because it’s an Indian bread doesn’t mean you can only have it with Indian food, it goes so well with Cheddar or Blue Cheese too.

Tip: Using high-quality butter not only enhances the flavor of Lachcha Paratha but enhances its aroma and texture too.

If you’re not comfortable using butter in this recipe, you can use oil.

 

So here it is!


Lachcha Paratha
 
Recipe type: Bread
Cuisine: Indian
Serves: 4
Ingredients
  • 2 cups all-purpose flour
  • 4 tablespoon melted butter
  • ¼ teaspoon salt
  • Oil for frying the paratha
  • ¾ cup warm water to knead the dough (may need more)
  • Extra flour to roll out the dough
Instructions
  1. In a bowl, mix the flour with melted butter, salt, and water.
  2. Knead until you get a smooth dough. The dough shouldn't stick to your hand or the bowl.
  3. Cover the dough, and let it rest for at least 20 minutes, or for best result an hour.
  4. Divide the dough into 4 equal size balls.
  5. Dip the ball in the flour, then roll out the dough into a big circle. The idea here to roll it thin.
  6. Spread 1 teaspoon melted butter or oil on top, then sprinkle 3 pinches of flour and spread with your hands or brush.
  7. Now start folding the spread dough as if making a paper fan, lift and fold backwards keeping the top edge on top, one layer over the other.
  8. When done, hold the ends of the folded dough and slowly tap on your working surface, while pulling it gently from both ends. This will make it longer.
  9. Roll it like rolling a swiss roll.
  10. Coat it with flour and roll it out gently giving it a round shape. Do not apply too much pressure or you will lose the layers.
  11. Heat the griddle over medium heat. Place the lachcha paratha, when you see bubbles on the surface, flip it.
  12. Spread 1 teaspoon oil over each side, cook until both sides get golden brown spots.

 

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17 Comments

  • Wendy

    16/03/2013 at 11:49 am

    Breads from around the world are facinating to me. Cultures from opposite ends of the planet often have similar breads or methods. Bosnian pita dough is first rolled paper thin, and eventually ends up coiled like this bread.I have never had lachcha paratha but your recipe is easy to follow and your video makes everything clear. I am excited to try this. Thank you!

    Reply
    • munatycooking

      16/03/2013 at 1:46 pm

      I agree! There are many dishes that looks and maybe tastes the same, yet has different names in different countries 🙂

      Reply
  • Blackswan

    17/03/2013 at 10:01 am

    My hubby & son love paratha especially with curry. I’m sure they’ll love your recipe. Great hearing from u over at Twitter 🙂 Have a lovely week ahead & do chk out my 1st post on Penang when u’ve time.

    Reply
    • munatycooking

      17/03/2013 at 11:30 am

      With God’s blessings I have many friends over the internet and I try my best to touch base with all whenever possible!
      Hope you try my Paratha. Let me know how you like it 🙂

      Reply
  • sonali dey

    21/03/2013 at 6:43 am

    I had several times these lachcha paratha in CHENNAI, i really enjoy it ,but used to wonder how do they .mk, but today suddenly i .ws going through ur blog .fr this pita bread , suddenly saw ur this recipe, i Cnt wait more, in night will .mk this, really gud

    Reply
    • munatycooking

      21/03/2013 at 6:48 am

      Hey Sonali, thanks for visiting my blog, glad you’ve enjoyed my Lachcha Paratha, hope you enjoy this delightful bread 🙂

      Reply
  • sonali dey

    21/03/2013 at 8:09 am

    Dear I’m gonna try hummus nd lachcha paratha today, ystrdy evening i soaked chick peas ,its not the processed one, I’m newly married Bengali women, so .cn u pls tell me wheather i need to boil the chickpeas ,i already removed the skin,Plssss help:-)

    Reply
    • munatycooking

      21/03/2013 at 9:03 am

      Congratulations Sonali and may God bless your marriage 🙂
      Now for the chickpeas. You have to boil them for one hour, drain them, and boil them again until tender, this may take two hours or so, but if you’re using pressure cooker it won’t take long. Hope this helped.

      Oh! And to make life easy one you, don’t bother removing the skin in the future, you can blend it with the skin on.

      Reply
  • sonali dey

    21/03/2013 at 9:24 am

    Thanks dear, Whr r u put up now,me in India,northeast side:-) ur good name s mun :-),just now me gonna keep chickpeas in pressure cooker 🙂

    Reply

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