Lachcha Paratha
On March 27, 2013 by Meghalee Das
Yesterday I had uploaded a post on Chicken 65 served with Lachcha Paratha http://meghs-kitchen.blogspot.com/2013/03/chicken-65.html. So here is the recipe for the paratha:
Lachcha Parathas are a kind of roasted flatbread which has many layers. The word ‘lachcha’ loosely means rings or strands because this flatbread is known for its ring-like layers that are formed due to the way the dough balls are shaped and rolled. In fact, there are different ways by which you can create the layers. Some like to make thin dough strips and stack them on top of each other, twist it into a spiral ball and roll it. Some may just make one long strand and shape it like a coil into a ball and then roll the paratha. The first time I made lachcha parathas was when I was 12 or 13. I saw an interesting recipe on a Pakistani TV channel and loved the idea that I have to create a ‘fan’ with the rolled out dough. I still follow the same process. It may sound a little complicated while reading but I hope with pictures it will be clearer.
Lachcha parathas are also very similar to Kerala or Malabar Parottas, although I feel the layers there are thinner and the paratha is lighter. Some also add eggs and milk to the dough but in case of Lachcha Paratha we don’t add eggs, and you can either add milk or water.
Prep Time: 50 min Cooking Time: 5 min (per paratha) Serves: 6
Ingredients:
Whole wheat flour (aata): 1 cup
All-purpose flour (maida): 1 cup
Refined oil: 3 tbsp
Lukewarm milk: 1 cup (or water)
Salt to taste
A few tbsp flour for dusting
Oil or ghee for roasting the parathas
Method:
1) Sift the two types of flour and mix it together with the salt. Add oil and milk to the flour and start making the dough. You can also use lukewarm water, but with milk the parathas become softer in texture and look great.
2) Knead the dough for at least 7 minutes. You may also add a few tablespoons of water or dry flour to get the right consistency while kneading. Cover with a damp cloth or plastic wrap and leave for 10 minutes.
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| ‘A’ kneaded the dough, he is very good at it! |
3) Sprinkle some flour on a flat plate and keep aside. Form balls from the dough and roll out each of them into a round shape. Dab or brush a light layer of oil on one side and put it over the plate of flour so that the flour sticks to the oil.
4) Now oil side up, start folding the paratha like a paper fan. The flour will prevent the layers from sticking to each other.
6) Gently stretch the folded strand of dough and roll it up like a tight coil to form into a ball.
7) Repeat the process with each dough ball and let them rest covered for another 10 minutes.
8) Take them out and roll them out into a round shape like a regular roti or paratha. Don’t put a lot of pressure as we want to retain the layers created due to the folding done earlier.
9) Heat a heavy bottomed pan or tawaa, and place the paratha on it at medium heat. You can see the spiral shapes on the paratha.
10) When air bubbles start to form, flip it and apply some ghee or oil all over it.
11) After a minute or so, flip it back to the other side and smear oil over this side now. The parathas must be a golden in colour and crispy by now.
6) Serve immediately with some achaar or pickle, and any vegetarian or non-vegetarian dish.
