📝 About This Recipe
A staple of South Asian street food, the Paratha is a masterclass in texture, featuring dozens of shattered, buttery layers and a crisp, golden-brown exterior. This specific 'Lachha' or coiled version is prized for its ringed structure that pulls apart with satisfying ease. Whether enjoyed as a breakfast staple or a vehicle for rich curries, its nutty aroma of toasted wheat and ghee makes it an irresistible culinary icon.
🥗 Ingredients
The Dough
- 2 cups Atta (Durum Whole Wheat Flour) (finely ground Indian style flour is best)
- 1/2 cup All-Purpose Flour (adds a bit of stretch and lightness)
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Ghee (melted, for the dough mix)
- 3/4 cup Warm Water (plus 1-2 extra tablespoons as needed)
Lamination and Griddling
- 1/2 cup Ghee (softened or semi-solid for spreading)
- 1/4 cup Dry Flour (for dusting and creating layers)
- 1/2 teaspoon Carom Seeds (Ajwain) (optional, for a digestive and herbal kick)
- 2 tablespoons Vegetable Oil (can be mixed with ghee for a higher smoke point)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the atta, all-purpose flour, and salt until well combined.
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2
Add 1 tablespoon of melted ghee to the flour. Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
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3
Gradually add the warm water, mixing with your hand. Knead for 8-10 minutes until the dough is smooth, pliable, and slightly soft. It should not stick to your hands.
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4
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This relaxes the gluten, making the rolling process much easier.
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5
Divide the rested dough into 8 equal-sized balls. Roll each ball between your palms until smooth.
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6
On a lightly floured surface, roll one ball into a very thin, translucent circle (about 8-9 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 and a few ajwain seeds over the ghee.
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8
To create layers, use the 'pleating' method: Fold the dough like a paper fan, creating 1/2 inch pleats until you have one long pleated strip.
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9
Gently stretch the pleated strip slightly, then roll it tightly into a spiral coil (like a cinnamon roll). Tuck the end underneath and press down lightly.
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10
Repeat for all dough balls and let the coils rest for 5-10 minutes before the final rolling.
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11
Gently roll the coiled dough 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 skillet or tawa over medium-high heat. Place the paratha on the hot surface.
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13
Cook for 30-45 seconds until small bubbles appear. Flip the paratha and spread 1 teaspoon of ghee on the cooked side.
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14
Flip again and apply ghee to the other side. Press down gently with a spatula to ensure even browning and crisping.
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15
Cook until both sides are golden brown with dark spots. Remove from heat and immediately 'scrunch' the paratha between your hands to loosen the flaky layers.
💡 Chef's Tips
Resting the dough is non-negotiable; it prevents the paratha from being chewy and allows for thinner rolling. Use a combination of Atta and All-Purpose flour for the perfect balance of authentic wheat flavor and structural elasticity. When rolling the pleated coil, be gentle—heavy pressure destroys the delicate lamination you worked so hard to create. Always 'scrunch' or clap the paratha between your hands immediately after cooking to release the steam and separate the layers. If the skillet is too hot, the outside will burn before the inner layers cook; keep the heat at a steady medium-high.
🍽️ Serving Suggestions
Serve hot with a dollop of white butter and a side of spicy mango pickle (Aam ka Achar). Pair with a rich, creamy Paneer Butter Masala or a slow-cooked Dal Makhani. Enjoy as a classic breakfast alongside a bowl of fresh yogurt and a cup of steaming Masala Chai. Use as a wrap for seekh kebabs or spiced potatoes for a portable street-style meal. A side of cooling mint-coriander chutney provides the perfect acidic balance to the buttery bread.