Lacha Paratha
Lacha Paratha is whole wheat layered crispy flat bread. Lacha Paratha is a treat with any meal and can be served with any gravy based dish of your choice.
Ingredients
- 1 cup whole wheat flour
- 1 tbsp oil
- 1/2 tbsp salt
- Approx.1/2 cup water lukewarm
- 1/4 cup whole wheat flour (atta) to help rolling
- Approx. 2 tbsp oil for cooking
Instructions
- In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable. Knead the dough on a lightly greased surface. Cover the dough and set aside for at least fifteen minutes.
- Knead the dough again before rolling the paratha and divide into three equal parts.
- Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour. Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.
- Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface.
- Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side. The more pleats you make, the more layers the paratha will have. You will end up with a long, narrow strip.
- Form the pleated paratha into pinwheel; Press both sides lightly in dry flour.
- Roll the pinwheel with a light hand into a circle approx. seven inches in diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle.
- Place the paratha in the skillet. After a few seconds, the parathas will start to change color and begin to look dry. Wait half a minute, and then turn the parathas over. Let it cook for few seconds from other side.
- Spread one teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color.
- Repeat the same process for remaining paratha.
- Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.
Tried this recipe?Let us know how it was!
What is Laacha Paratha?
Laacha paratha is a type of layered flatbread made from whole wheat flour. The layers are achieved by rolling the dough with oil or ghee, creating a distinct flaky texture that is both crispy and soft.
The History of Laacha Paratha
Originating from North India, laacha paratha has been a beloved bread for centuries. Its unique layered structure distinguishes it from other types of Indian bread, making it a favorite accompaniment for rich and flavorful curries.
Health Benefits of Laacha Paratha
While laacha paratha is often enjoyed as a treat due to its richness, it also offers some nutritional benefits. Made from whole wheat flour, it provides fiber, protein, and essential nutrients, making it a healthier alternative to refined flour breads.
Techniques for Making Perfect Laacha Paratha
- Dough Preparation: Mix whole wheat flour with water, salt, and a bit of oil to form a smooth, pliable dough. Let it rest for at least 30 minutes.
- Rolling the Dough: Roll the dough into thin layers, applying oil or ghee between layers to achieve the flaky texture.
- Cooking: Cook the paratha on a hot griddle until golden brown and crispy, flipping to cook both sides evenly.
Variations of Laacha Paratha
While the traditional laacha paratha is made with whole wheat flour, there are several variations:
- Stuffed Laacha Paratha: Filled with spiced vegetables, paneer, or lentils.
- Masala Laacha Paratha: Incorporating spices and herbs into the dough for added flavor.
Serving Suggestions for Laacha Paratha
Laacha paratha pairs well with a variety of Indian dishes. Here are some popular options:
- Curries: Serve with rich, creamy curries like paneer butter masala or chana masala.
- Raitas: Accompany with cooling yogurt-based raitas.
- Pickles and Chutneys: Add a tangy, spicy element with Indian pickles and chutneys.
Laacha Paratha for Special Occasions
Laacha paratha is often made for special occasions and festive meals. Its intricate preparation and delicious taste make it a standout dish for celebrations.
Storing and Reheating Laacha Paratha
Laacha paratha can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm on a griddle or in the microwave.
Tips for Perfect Laacha Paratha
- Use fresh, high-quality ingredients for the best flavor.
- Ensure the dough is well-rested and pliable.
- Cook on a hot griddle to achieve the perfect crispy texture.
Incorporating Laacha Paratha into Your Diet
While laacha paratha is best enjoyed in moderation, it can be a delightful addition to a balanced diet. Pair it with nutrient-rich dishes to create a satisfying meal.
FAQs
What is the difference between laacha paratha and regular paratha? Laacha paratha has multiple layers, giving it a flaky texture, while regular paratha is usually single-layered and softer.
Can laacha paratha be made with gluten-free flour? Yes, gluten-free flour can be used, but the texture may differ from traditional laacha paratha.
How can I make laacha paratha vegan? Use vegetable oil instead of ghee to make vegan laacha paratha.
Can I freeze laacha paratha? Yes, cooked laacha paratha can be frozen and reheated as needed.
Is laacha paratha healthy? Laacha paratha made with whole wheat flour provides fiber and nutrients, but should be enjoyed in moderation due to its high fat content.
What dishes go best with laacha paratha? Laacha paratha pairs well with rich curries, yogurt-based raitas, and spicy chutneys.
Conclusion
Laacha paratha is a beloved Indian flatbread that offers a unique, flaky texture and delicious taste. Whether enjoyed with a spicy curry or a simple raita, this versatile bread is sure to become a favorite in your kitchen. Follow the tips and techniques outlined in this guide to master the art of making perfect laacha paratha.
Similar Recipes from Manjula’s Kitchen: Aloo Paratha, Gobi Paratha, Paneer Paratha, Methi Thepla
Alma Shohatee
April 9, 2020 at 12:57 amCan I replace whole wheat flour with all-purpose white flour? I don’t have whole wheat.
Manjula Jain
April 9, 2020 at 7:18 pmYes, but the texture will be different.
Chit
January 29, 2020 at 6:14 amCan I add a bit of sugar?
Manjula Jain
January 31, 2020 at 2:04 amChit, yes should taste good
Gishanthi
July 13, 2016 at 10:51 amcan I use chapatti flour ?
Manjula Jain
July 13, 2016 at 5:10 pmGishanthi, yes
Nia
December 30, 2015 at 5:40 amAmazing! Paratha is my favourite Indian bread, but it is never served in Indian restaurants in the West. I buy it frozen in Indian grocery stores and cook them at home. Now that you have shown how to make them at home, I can make them myself. Thank you so much!
Kathy
July 19, 2015 at 7:03 amDo you use whole wheat flour? I am in U.S and this looks like all purpose flour. The whole white flour I get has brown specks in it.
Thank you for any help
Kathy
Manjula Jain
July 22, 2015 at 4:50 pmKathy, I am using whole wheat flour.
Polly
May 16, 2017 at 5:45 pmKathy, Indian wheat is a golden colored, and Indian whole wheat flour appears lighter than the American reddish wheat. You can get it at any Indian store.
Petra
January 22, 2014 at 12:24 amJust made these yesterday and couldn’t believe how easy it is and with such great results. Thank you!
gayatri Amarnath Kapoor
December 22, 2013 at 3:02 amDear Aunty, I love your website as it not only gives me delicious recipe but also solves my doubts about my other recipes as the tips you give helps me soooooo Much to make me perfect or best cook.
Thankyou v much. You actually serve the society with your loving cooking ways.
sabrina
September 27, 2013 at 8:44 pmdear Manjula anti,i made this paratha today and believe me it just came out perfect.the paratha was crispy yet soft and fully cooked inside.thanks so much for this recipe
DK
February 7, 2013 at 6:19 pmI absolutely love Lachcha paratha. Have made the southern version – parotta but got to make these..yum
Vicky.W.
February 4, 2013 at 7:52 amParatha!! Have no idea why I thought it was paraNtha?
Vicky.W.
February 4, 2013 at 7:51 amDear Manjula,
Thank you so much for building this site. It was recommended to me by a friend in South Korea who says he totally enjoys it. I am just watching how to make Lacha Parantha. Fabulous demonstration. I think I can do it!!
Zaiyan
February 3, 2013 at 10:45 amAha Paratha looks great what about adding cheese to it, sounds like cheese kulcha, mouth watering thnx
Shayari