# Lachha Paratha: A Crunchy, Flaky, Multi-Layered Treat
Lachha paratha is a cherished flatbread from North India, celebrated for its distinctive texture and taste. With a crunchy outer layer and tender, flaky segments, this adaptable bread is a mainstay in numerous Indian homes, particularly in Punjab, its place of origin. Commonly known as lachedar paratha, it enjoys great popularity in North Indian cuisine and can be spotted at street food vendors, especially in the renowned Paranthe Wali Gali of Old Delhi.
## What is Lachha Paratha?
Lachha paratha is a layered flatbread primarily crafted from whole wheat flour, known as atta. The preparation involves rolling, folding, and spiraling the dough, resulting in its characteristic layers. The outcome is a delectably flaky bread that complements an array of dishes, from hearty curries to simple yogurt.
### Ingredients
The essential components for preparing lachha paratha are:
– Whole wheat flour (atta)
– Salt
– Oil or ghee (clarified butter)
– Water
While traditional methods utilize solely whole wheat flour, some variations incorporate all-purpose flour for a softer feel. However, whole wheat flour is the healthier option, as it is high in fiber and possesses a low glycemic index.
## Step-by-Step Guide to Making Lachha Paratha
### 1. Prepare the Dough
Begin by combining whole wheat flour and salt in a bowl. Introduce a tablespoon of oil or ghee and blend it with the flour. Gradually mix in warm water to create a soft dough. Knead the dough for several minutes and allow it to rest for around 10 minutes.
### 2. Shape the Dough
Once rested, partition the dough into balls the size of lemons. Roll each ball on a floured surface into a flat disc, roughly 7-8 inches in diameter. Drizzle about a teaspoon of oil or ghee over the surface and sprinkle a bit of flour to promote flakiness.
### 3. Create Layers
Start folding the rolled-out dough into ½-inch pleats, beginning from one end. After pleating, twist the dough into a spiral form, resembling a coil. Repeat the procedure for the remaining dough balls.
### 4. Roll the Coils
After shaping the coils, allow them to rest for approximately 30 minutes under a damp cloth. Dust a coil with flour and roll it out once more into a flat disc.
### 5. Cook the Paratha
Warm a tawa (griddle) over medium-high heat. Place the rolled paratha onto the heated tawa and cook for about 20 seconds before flipping. Cook for another 20 seconds, then flip again, pressing gently with a flat spatula to promote puffing. Drizzle some oil or ghee on both sides and cook until golden brown spots emerge.
### 6. Serve Hot
Lachha paratha is best savored hot off the griddle. It pairs fantastically with dishes like palak paneer, dal makhani, or mushroom masala. It can be enjoyed for breakfast, lunch, or dinner, making it an adaptable addition to any meal.
## Tips for Perfect Lachha Paratha
– **Resting the Dough**: Allowing the dough to rest is vital for achieving the desired texture. It aids in gluten development, resulting in softer parathas.
– **Rolling Technique**: While rolling the paratha, apply gentle pressure to preserve the layers. Avoid exerting too much force, as this may flatten the layers.
– **Cooking Temperature**: Ensure the tawa is sufficiently heated prior to placing the paratha on it. This helps achieve a crisp exterior while keeping the inside soft.
## Conclusion
Lachha paratha is more than just flatbread; it is a culinary journey that adds warmth and flavor to any meal. Whether you’re an experienced chef or a novice, creating lachha paratha at home is a fulfilling task. The tempting aroma of freshly cooked parathas filling your kitchen is sure to attract everyone nearby. So, roll up your sleeves and give this delightful recipe a try—you will be pleased!