### Lachha Paratha: A Crispy, Flaky, Layered North Indian Flatbread
Lachha paratha is a cherished Indian flatbread recognized for its distinctive flaky texture and numerous layers. Hailing from Punjab, this flatbread is generally prepared using whole wheat flour, or atta, and is also known as lachedar paratha. It enjoys particular popularity in North India, especially in the well-known Paranthe Wali Gali in Old Delhi, where street vendors offer an array of parathas, with lachha paratha being a notable favorite.
#### Ingredients and Preparation
To prepare lachha paratha, the main ingredients consist of:
– Whole wheat flour (atta)
– Salt
– Oil or ghee (clarified butter)
– Water
For those who prefer a softer texture, a blend of all-purpose flour and whole wheat flour in equal parts can be utilized. Nonetheless, solely using atta is healthier due to its high fiber content and lower glycemic index.
#### Step-by-Step Guide to Making Lachha Paratha
1. **Prepare the Dough**: In a bowl, combine whole wheat flour with salt. Incorporate a tablespoon of oil or ghee and mix thoroughly. Gradually add warm water to achieve a soft dough. Knead for several minutes and let it rest for 10 minutes.
2. **Divide the Dough**: Pinch off lemon-sized portions from the dough and roll them into smooth balls. Dust the working surface with flour.
3. **Roll the Dough**: Flatten one ball into a circle approximately 7-8 inches in diameter. Drizzle it with oil or ghee and sprinkle flour on top to boost flakiness.
4. **Create Pleats**: Beginning at one end, fold the rolled flatbread into ½ inch pleats.
5. **Form a Coil**: After creating the pleats, stretch the dough slightly and coil it into a spiral shape, akin to a Swiss roll.
6. **Rest the Coils**: Set the coiled dough on the working surface, dust it with flour, and repeat the process with the remaining dough. Allow the coils to rest for 30 minutes beneath a damp cloth.
7. **Roll Again**: Once rested, take a coiled dough piece, dust it with flour, and roll it out again into a flat round shape.
8. **Cook the Paratha**: Preheat an iron tawa or griddle. Place the rolled paratha on the hot surface and cook for about 20 seconds over medium-high heat before flipping. Continue cooking until brown spots emerge, gently pressing with a flat ladle to assist in puffing. Drizzle some oil or ghee and roast until both sides are nicely browned.
#### Serving Suggestions
Lachha paratha is best savored hot from the griddle, accompanied by various side dishes like palak methi paneer, palak paneer, dal makhani, or mushroom masala. It can be enjoyed at any meal of the day, making it a flexible addition to your dining experience. If preparing ahead of time, wrap the parathas in a kitchen towel to maintain warmth, or freeze them for future use.
#### Conclusion
Preparing lachha paratha at home is a fulfilling endeavor that fills your kitchen with enticing aromas. Once you try this recipe, you might find yourself choosing homemade parathas over takeout. Savor the crispy, flaky layers of lachha paratha, a genuine staple of North Indian cuisine!