Things to know about Laccha Paratha Recipe
Do you ever find a dish so beautiful that you don’t feel like eating it?
The Indian Traditional Multi-Layered Flatbread from Punjab – Lachha Paratha is a golden, flaky, and crispy dish that everyone loves. It is as delicious to eat as lovely it looks! Lachha Paratha has its origin in Punjab, India. In the Punjabi language, “Lachha” means ring. While preparing the Lachha Paratha, the dough is pleated and then gathered to form a ring. The dough is then rolled flat with a rolling pin before frying in a pan. After frying, the layers of the Lachha Partha separate nicely and give a flaky texture. Serve the Lachha Paratha with any curry-based North Indian dish like Palak Paneer or Butter Paneer Masala, and you will find that it tastes great with everything.
Indian Traditional Multi-Layered Flatbread from Punjab. Authentic Recipe of Laccha Paratha.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 cups Wheat Flour
- 2 tbsp Oil
- Water For kneading
- 8 tbsp Clarified Butter
- In a bowl, combine the wheat flour, salt, and oil and mix well.
- Then add water and knead the flour to form a smooth and soft dough. Cover it and let it rest for 30 minutes.
- After 30 minutes, divide the dough and make medium-sized balls.
- Take a ball of dough on a dusted rolling board. With the help of a rolling pin, roll it into a disc of 6-7 inches (15-17.8 cm) in diameter.
- Next, spread a generous amount of clarified butter or oil on the disc and sprinkle some flour on it.
- Now start folding the Paratha from the edges and pleat it till the end. Roll the pleated edges and join them tightly.
- Sprinkle some flour on the pleated dough ball and roll it round to form a flatbread of 4-5 inches (10-12.7 cm) in diameter.
- Heat a pan and place the Paratha on it while keeping the heat high. As soon as it cooks slightly from one side, turn it and apply some clarified butter on the cooked side. Let it cook for a minute.
- Now turn the Paratha and apply clarified butter on the other side. Flip it a few times and press the edges with a spatula. Once it becomes golden brown and crispy, take it off the pan.
- Your IndianTraditional Multi-Layered Flatbread from Punjab – Laccha Paratha is ready. Serve it hot with thick-gravy or curry-based Indian dishes like Chana Masala, Rajma Masala, Palak Paneer, etc.
The Parotta is a variation of Laccha paratha. It is an authentic South Indian dish from Kerala, prepared with all-purpose flour instead of whole wheat flour.
The Laccha Paratha tastes best with curry-based dishes like Egg Curry, Palak Paneer, Chana Masala, etc. You can also have it for breakfast, along with pickles and tea.
— Specific Atributes of This Recipe:
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