Lachha paratha is a multi-layered Indian flat bread prepared with wheat flour. Lachha Paratha is quite popular in North India and you can find them in most restaurants. The meaning of ‘lachha’ is a ‘loop or coil’ whereas ‘paratha’ is a combination of two words ‘parat’ and ‘atta’ meaning layers of cooked dough. The texture of this paratha is crispy, flaky yet soft.
Indian bread are so diverse that you will find many varieties of ‘parathas’ in different parts of the country. Tandoori Lachha Paratha is one of my favourite bread and and I love to eat it whenever we venture out for an Indian meal. The lachha paratha that you get at restaurants is usually made with mixing plain flour (maida) and whole wheat flour, however I am only using wheat flour to make it healthier.
The signature layers of the ‘lachha paratha’ are achieved by rolling the dough into a circle. Adding ghee/oil on the rolled paratha and then pleating it like a ‘fan’ and bringing the layers back into a swiss roll and finally rolling it again. This paratha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee/oil give a crumbly, melt-in-the-mouth texture.
The secret of making perfect ‘lachha paratha’ lies in rolling it the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two laccha parathas. So, out with the rolling pins. Once you have learnt the trick of rolling them, this will surely become one of your favourite breads to make. You can either cook this paratha in an aluminium cooker (see pictures) or in the oven to get the crispy flaky parathas.
Lachha Paratha goes well with Dal Makhani, Paneer Butter Masala, Methi Paneer, Kohlapuri Chicken, Paneer Jalfrezi or Paneer Kohlapuri to name a few.
