Punjabi Lachcha Paratha Recipe
Lachcha Paratha Recipe is very popular variety of North Indian parathas. It is multi-layered Indian Flat bread. This recipe is also famous with another names as Paratwala paratha or Lachhedar paratha as it is called in some regions of India.
There is also one another popular layered Paratha which is known as Kerala Parotta (a version from Kerala, south India). But, there is slight difference between the ingredients used for Lachcha Paratha and Kerala Parotta.
Lachcha Paratha is made up traditionally from wheat flour where as in Kerala Parotta plain flour is used. But, in this recipe I have used combination of wheat and plain flour.
Ingredients used for this Paratha are very minimum and this turns out very well. Though it may look like this recipe is time consuming. However, it's not, because most of the time which is required is for dough resting which can be utilized to prepare any vegetable to accompany with Lachcha Paratha.
You can serve this multi-layered Paratha with Kaju Malai Paneer recipe and Pindi Chole which can be a best combination.
Let's see how to make this multilayered Paratha or multi-layered Indian flat bread.
- 1 cup Wheat Flour
- 1 cup Plain Flour
- 1/4 tablespoon Salt
- 1 tablespoon Clarified Butter (Ghee)
- 1 cup Milk
Add wheat flour, plain flour and salt to large mixing bowl. Mix all dry ingredients together.
Mixing dry ingredients together is very important as if we directly try to knead the dough there could be chances that salt would not be spread properly.
Now add milk slowly to the flour and knead the dough.
Do not add milk at once as dough will become very wet and we will end up adding more flour to it to adjust the consistency.
Now we can see dough is slightly sticky, so apply some ghee and knead again to form a soft dough.
Cover dough with a damp cloth and keep it aside for 30minutes.
When dough is resting, you can utilize the time to make some dal or vegetables sides.
Take out the dough after 30 minutes, knead again on a working surface. Make equal size dough balls.
Start rolling out the dough ball and make very thin layer to almost transparent as shown in image.
Enough space is required to roll out dough to very thin layer. It can’t be achieved on Chakla if dough ball is even medium sized. I advise you to make very small dough ball if you don’t have very big space and need to roll out the dough on Chakla.
Once rolled out to transparent layer, apply some oil on top, sprinkle some plain flour.
Start forming layers as shown, hold one end of the layer with the help of both hands and make layers from one end to another.
Hold one end of the layered ribbon and make round rolls as shown in image.
Apply some aata and roll out all the dough balls.
Make sure to roll out lightly and it should be of medium thickness and not very thin or very thick.
Heat a pan, place rolled Lachcha Paratha on it. Cook both sides of paratha until it turns light golden and crispy as shown in the image.
Let it cook on one side and when you see bubbles on the surface turn it over to the other side. Roast both the sides of Lachcha paratha by applying some ghee.
Take out the paratha, lightly squeeze and crush the paratha with your hands to separate layers.
Serve this layered north Indian Lachcha Paratha with any vegetables, dal or paneer recipe sides. I served it with Dal Makhani and some chilies, onion, cucumber slices. You may check my restaurant style Dal Makani Recipe.