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.
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.
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!
- 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
- In a bowl, mix the flour with melted butter, salt, and water.
- Knead until you get a smooth dough. The dough shouldn't stick to your hand or the bowl.
- Cover the dough, and let it rest for at least 20 minutes, or for best result an hour.
- Divide the dough into 4 equal size balls.
- Dip the ball in the flour, then roll out the dough into a big circle. The idea here to roll it thin.
- Spread 1 teaspoon melted butter or oil on top, then sprinkle 3 pinches of flour and spread with your hands or brush.
- 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.
- 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.
- Roll it like rolling a swiss roll.
- 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.
- Heat the griddle over medium heat. Place the lachcha paratha, when you see bubbles on the surface, flip it.
- Spread 1 teaspoon oil over each side, cook until both sides get golden brown spots.