Laccha Paratha

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Laccha paratha –  2 ingredients Lachha paratha recipe is so easy to make, flaky that goes perfectly well with curries and gravy.

lachha paratha served in grey plate with bowl of curry aside

These Indian pieces of bread are no supplement to the main curry, rather each type of bread has a different specialty. Generally, they are round-shaped, cooked on the Tawa(pan).

A multi-layered paratha with crisp round layers, it is an irresistible delicacy.

The dough is the most important factor of making the best lachha paratha and has to be properly blended with the perfect mix of the ingredients,

Also called Paratwala paratha. in Punjabi “parat” means layer and layers can be seen on the paratha when it gets cooked.

Laccha paratha is light to eat and goes perfect with dishes like Paneer Butter Masala or Dal Makhni.

Why this recipe works? 

 1. People believe only experts can make the best laccha paratha as it requires some extra effort.

But we have the simplest way of making lachha paratha and the results are no different.  

 2. This recipe has been tried and tested in our kitchen with all possible diversions as we also faced some issues to get the perfect lachha paratha out of the stove.

So we have kept in mind what all possible problems you could get while preparing and have made the recipe accordingly. 

How To make Laccha Paratha:

a bowl of flour and cup of water aside
I have taken all-purpose flour, salt, and water.
all purpose flour and water in mixing bowl
Sprinkle little water at a time to make a dough.
dough in blue bowl
Apply some oil on the dough and rest for 3 hours.
oil is being added to dough kept in the blue bowl
After the resting time, take a dough, add little oil, mix, and well. Keep mixing. The dough will absorb the oil.

1st Method:

flour is being dusted on the dough
Roll the dough to a round shape, sprinkle flour
rolled dough on the white surface
Roll out to make a thin disc
dough is being rolled
Take the two edges of the dough, flip and collect all together
a thin strip of dough on the white surface
To make a long strip
spiral dough on the white surface
Roll to make a spiral shape
spiral dough on grey plate
Sprinkle some oil and set aside.

2nd Method: 

rolled dough on the white surface
This is the second method: Roll out the dough to make a thin disc
dough is being thinly sliced kept on the white surface
Cut all the dough in thin strips
dough is being collected to one end
Collect all together
dough is rolled to long string
Make a long strip
spiral dough on the white surface
Make into a spiral shape, apply oil, and set aside.
spiral dough on the white surface
To make paratha: Take a spiral dough
 parartha recipe is on the white surface
Make into a spiral shape, apply oil, and set aside.
lachha paratha is being cooked in skillet
Cook the paratha on hot Tawa on both sides till the brown spots appear.

Lachha paratha recipe is on the grey surface

Our Secret to make the best Lachha Paratha recipe: 

1. Replace maida flour with wheat flour or a mix of 1/2 cup wheat flour and 1/2 cup maida. 

 2. Use ghee instead of oil to knead the dough for more soft and crispy paratha. 

 3. Do not apply too much pressure while rolling out to get more visible layers in cooked lachha paratha. 

 4. The ingredients in the dough should not exceed the given quantity as that would lead to a soggy or extra hard dough, eventually ruining the aesthetics of the paratha. 

Frequently Asked Questions:

1. What is Lachha Paratha made of?

 lachha paratha. Lachha paratha recipe With step by step photos – Lachha paratha

or lachedar paratha is a popular paratha variety from north India, made from whole wheat flour. 

2. Is Laccha Paratha the same as roti?

 Roti and Chapati are the same. There are about 7″ round flatbreads made of whole- grain wheat flour without leavening and cooked on a hot griddle called Tawa.

The Paratha is a layered version of Roti that is layered with Ghee. 

 3. How long can you store?

 For normally cooked paratha, you can keep the paratha for 3 to 4 days, but for storing the paratha for a long time you have to half cook the paratha on the pan and freeze it,

and when you want to use it, you can refry the paratha and it is ready for serving. 

4. How do you serve?

 The paratha can be served with curries like dal makhani, paneer butter masala, chickpeas or it could be paired up with boondi raita, pickle, and papad. 

5. What are the variations in laccha paratha?

 Laccha paratha is available in 2 variations, Tawa and tandoori.

Tawa paratha has ghee added into it while preparing whereas the tandoori paratha has a ghee topping on it after preparation. 

Serving Suggestions:

Kongu Nadu Mutton kuzhambu 

Mutton Stew

Chana Masala 

Chicken Mappas

 Check out ALL CURRIES

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Laccha Paratha


  • Author: Nithya Narasimhan
  • Prep Time: 3 hours
  • Cook Time: 15 minutes
  • Total Time: 3 hours,15 minutes
  • Yield: 10 parathas 1x
  • Diet: Vegetarian

Description

A multi-layered paratha with crisp round layers, it is an irresistible delicacy


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup water

Instructions

  1. take all-purpose flour, salt, and water in mixing bowl
  2. Sprinkle little water at a time to make a dough.
  3. Apply some oil on the dough and rest for 3 hours.
  4. After the resting time, take a dough, add little oil, mix, and well. Keep mixing. The dough will absorb the oil.
  5. Roll the dough to a round shape, sprinkle flour
  6. Roll out to make a thin disc
  7. Take the two edges of the dough, flip and collect all together, to make a long strip
  8. Roll to make a spiral shape
  9. Sprinkle some oil and set aside.
  10. This is the second method: Roll out the dough to make a thin disc
  11. Cut all the dough in thin strips
  12. Collect all together
  13. Make a long strip
  14. Make into a spiral shape, apply oil, and set aside.
  15. To make paratha: Take a spiral dough
  16. Press all around the circle to make a paratha shape.
  17. Cook the paratha on hot Tawa on both sides till the brown spots appear.

Notes

  • Our Secret to make the best Laccha Paratha:
  •  Replace maida flour with wheat flour or mix of 1/2 cup wheat flour and 1/2 cup maida.
  •  Use ghee instead of oil to knead the dough for more soft and crispy paratha.
  •  Do not apply too much pressure while rolling out to get more visible layers in cooked lachha paratha.
  •  The ingredients in the dough should not exceed the given quantity as that would lead to a soggy or extra hard dough, eventually ruining the aesthetics of the paratha.
  • Category: Breakfast/Dinner, Maincourse
  • Method: stovetop
  • Cuisine: indian

Keywords: laccha paratha, lachha paratha, laccha paratha recipe

 

 

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2 Comments

  1. Should try and keep you posted how it turn out.. Thank you for the recipe…

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