“Lachha paratha (लच्छा पराठा) or layered paratha, or Layered Indian flat bread” is a another commonly known form of Indian bread found across all over northern part of India. The method of making lachha paratha is very similar to Malabar paratha or Parotta which is very famous dish in southern india, it only differs in the main ingredient with the Parotta, difference being, in parotta recipe requires usage of all purpose flour/Maida instead of whole wheat flour used for lachha paratha. This paratha is made by making pleats of a plain rolled paratha and again rolling it. Though it take little more time in making compared to normal paratha but is definitely a great choice as this paratha is quite crispy and delicious. Read on for step by step detailed recipe of making laccha paratha at home with ease.
First of all, in a mixing bowl combine salt and flour. Add one tablespoon of oil to it while kneading.
Knead the mixture to form a smooth dough with the help of Luke warm water. Cover the dough and keep aside for 15 minutes.
Now divide the dough into 4 equal parts and flatten them in between your palm.
Now spread some flour on the worktop, take one flatten ball and roll it into 6 - 7 inch diameter circle, with the help of rolling pin.
Apply oil with the help of a brush all over the paratha and sprinkle some flour on the top.
Cut thin stripes of the rolled paratha with the help of knife/pizza cutter
Gather all the strips one on the top of another.
You can also make pleats of the rolled paratha just like Chinese fan. (layering pleats one above other).
After making pleats, apply little oil all over the pleats and stretch them.
Start folding from one edge and make a roll.
Again sprinkle some flour and roll into round parathas of about 4- 5 inch diameter.
Heat the tava and place the paratha on it. Flip it when one side is partly cooked and apply oil on this side. Now again flip it and apply oil on this side too.
Cook them till the parathas are golden brown in colour by flipping 2-3 times on each side. Cook all the parathas similarly. Give them a crush in between your palm once or twice, so that all the layers are clearly visible.
Serve them hot and enjoy with the curry of your choice.
Your dough should not be tight otherwise the layers won’t be visible after cooking.
Always roll the parathas very gently after making pleats, otherwise the layers won’t be visible clearly. For this, first tap the roll with the help of your palm and fingers, and then roll lightly with the rolling pin.