Lachha Paratha: A Flaky and Delicious Indian Flatbread
- 10 months ago
Lachha Paratha is a popular North Indian flatbread known for its distinct flaky and layered texture. This delightful and flavorful paratha is made with whole wheat flour, and its unique appearance makes it a visually appealing addition to any meal.
To prepare Lachha Paratha, we start by kneading whole wheat flour (atta) with water, a little oil, and a pinch of salt to form a soft and pliable dough. The dough is then allowed to rest for some time to ensure that it becomes smooth and elastic.
Once the dough has rested, it is divided into small balls, which are then rolled out into thin circles. The rolled-out dough is then brushed with ghee (clarified butter) or oil and sprinkled with a dusting of flour.
Next comes the folding process, which gives Lachha Paratha its signature flaky layers. The dough is folded into pleats like a fan or an accordion, and then rolled up into a spiral shape like a Swiss roll. This rolled-up dough is again pressed and rolled out into a flat circle, ensuring that the layers are well distributed.
The paratha is then cooked on a hot griddle (tawa) with a little ghee or oil until it turns golden brown and develops crispy and flaky layers. During the cooking process, the ghee or oil helps create the distinct flakiness of the paratha.
Lachha Paratha can be enjoyed on its own or paired with a variety of dishes. It complements a wide range of curries, gravies, and side dishes, making it a versatile accompaniment to Indian meals.
The delightful layers of Lachha Paratha provide a satisfying texture, while the use of whole wheat flour adds a nutty and wholesome flavor to this flatbread. The combination of crispy and soft textures, along with the aroma of ghee, creates a truly enjoyable dining experience.
So, dive into the world of Lachha Paratha and experience the pleasure of savoring its flaky and delectable layers. Whether you're relishing it with a savory curry or simply with a dollop of butter, this Indian flatbread is sure to impress with its unique appearance and mouthwatering taste.
To prepare Lachha Paratha, we start by kneading whole wheat flour (atta) with water, a little oil, and a pinch of salt to form a soft and pliable dough. The dough is then allowed to rest for some time to ensure that it becomes smooth and elastic.
Once the dough has rested, it is divided into small balls, which are then rolled out into thin circles. The rolled-out dough is then brushed with ghee (clarified butter) or oil and sprinkled with a dusting of flour.
Next comes the folding process, which gives Lachha Paratha its signature flaky layers. The dough is folded into pleats like a fan or an accordion, and then rolled up into a spiral shape like a Swiss roll. This rolled-up dough is again pressed and rolled out into a flat circle, ensuring that the layers are well distributed.
The paratha is then cooked on a hot griddle (tawa) with a little ghee or oil until it turns golden brown and develops crispy and flaky layers. During the cooking process, the ghee or oil helps create the distinct flakiness of the paratha.
Lachha Paratha can be enjoyed on its own or paired with a variety of dishes. It complements a wide range of curries, gravies, and side dishes, making it a versatile accompaniment to Indian meals.
The delightful layers of Lachha Paratha provide a satisfying texture, while the use of whole wheat flour adds a nutty and wholesome flavor to this flatbread. The combination of crispy and soft textures, along with the aroma of ghee, creates a truly enjoyable dining experience.
So, dive into the world of Lachha Paratha and experience the pleasure of savoring its flaky and delectable layers. Whether you're relishing it with a savory curry or simply with a dollop of butter, this Indian flatbread is sure to impress with its unique appearance and mouthwatering taste.