📝 About This Recipe
Hailing from the heart of North India, Lachha Paratha is a masterpiece of culinary engineering, known for its mesmerizing concentric rings and irresistible buttery crunch. This multi-layered flatbread is crafted through a rhythmic process of folding and pleating, resulting in a texture that is shatteringly crisp on the outside and soft within. It is the ultimate vessel for soaking up rich curries or simply enjoying warm with a dollop of mango pickle.
🥗 Ingredients
The Dough Base
- 2 cups Whole Wheat Flour (Atta) (finely milled Indian style atta is preferred)
- 1/2 cup All-Purpose Flour (Maida) (adds a slight chew and helps with elasticity)
- 1 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Sugar (helps with the golden caramelization)
- 2 tablespoons Ghee (melted, for mixing into the dough)
- 1 cup Warm Water (added gradually; you may need slightly more or less)
- 2 tablespoons Milk (at room temperature for added softness)
For Layering and Frying
- 1/2 cup Ghee (semi-solid or softened for spreading)
- 1/4 cup Dry Flour (for dusting and creating separation between layers)
- 1 teaspoon Carom Seeds (Ajwain) (optional, for a digestive aid and nutty flavor)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms for aroma)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and sugar until well combined.
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2
Rub 2 tablespoons of melted ghee into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
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3
Create a well in the center and add the milk and half of the warm water. Begin mixing with your hand, gradually adding more water as needed to form a soft, pliable dough.
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4
Knead the dough on a clean surface for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Cover with a damp cloth and let it rest for at least 30 minutes; this is crucial for relaxing the gluten.
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5
After resting, divide the dough into 8 equal-sized balls. Roll each ball between your palms until smooth.
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6
Dust a work surface with flour and roll one dough ball into a very thin, translucent circle (about 9-10 inches in diameter).
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7
Spread a thin, even layer of softened ghee over the entire surface of the rolled dough. Sprinkle a pinch of dry flour, ajwain, and kasuri methi over the ghee; this prevents the layers from sticking together.
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8
Starting from one end, begin pleating the dough like a paper fan (accordion style), making folds about 1/2 inch wide until you reach the other end, forming a long pleated strip.
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9
Gently stretch the pleated strip by tapping it on the counter, then roll it tightly like a Swiss roll or a snail shell. Tuck the loose end firmly into the center or underneath the coil.
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10
Repeat the pleating and coiling for all dough balls. Let these coils rest for another 10 minutes covered with a damp cloth.
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11
Gently press a coil down with your palm and roll it out into a circle about 6-7 inches in diameter. Do not apply too much pressure, or you will seal the layers together.
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12
Heat a heavy-bottomed cast iron tawa or skillet over medium-high heat. Place the paratha on the hot surface and cook for 30-40 seconds until tiny bubbles appear.
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13
Flip the paratha and spread a teaspoon of ghee on the cooked side. Flip again and apply ghee to the other side, pressing down gently with a spatula to ensure even browning.
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14
Fry until both sides are golden brown with crispy dark spots. Remove from heat.
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15
Immediately after removing from the pan, place the paratha between your palms and gently 'scrunch' or crush it inwards. This 'shocks' the bread and forces the beautiful layers to separate and pop out.
💡 Chef's Tips
Resting the dough is non-negotiable; it ensures the parathas are soft rather than rubbery. When rolling the pleated coil, use a light hand to preserve the distinct layers. Use ghee rather than oil for the authentic 'dhaba' flavor and superior crispness. If the dough is too springy and shrinks back, let it rest for 5 more minutes before rolling. For a vegan version, substitute ghee with a neutral high-heat oil or vegan butter and use almond milk.
🍽️ Serving Suggestions
Serve piping hot with a rich Paneer Butter Masala or Dal Makhani. Pair with a side of spicy lime pickle and a dollop of fresh yogurt. Enjoy as a breakfast treat with a hot cup of Masala Chai. Use as a wrap for seekh kebabs with mint chutney and pickled onions. Serve alongside a cooling cucumber raita to balance the richness of the ghee.