Lachha Paratha is a famous Indian bread made by folding multiple layers of dough while applying ghee or oil in between. Though it looks difficult in first place it gets really easy once you make it 1 or 2 times. This unique layered paratha is very famous among North Indians and ranks among best in Delhi’s famous paranthe wali gali (Parathas Street). Today I will show you 3 different methods of making lachha parathas. The fluffy layers in laccha parathas give such a unique crispy and soft taste. Although all parathas taste good but these parathas definitely stand out. Serve them hot with butter, pickles, Punjabi choles or any Indian curry. You can also have them with a cup of chai.


Other Names:

Multi Layered Paratha, Multi Layered Indian Bread, Indian Flat Bread


Ingredients:

Water (as needed)
1 cup Wheat Flour
1 cup All Purpose Flour
Cooking Oil
½ cup Milk
1 tsp Salt
1 tsp Clarified Butter (Ghee)
¼ cup Coriander (chopped)


Instructions:

1. Let’s start with preparing dough for parathas. First mix wheat flour and all purpose flour together. Add salt, ghee and mix them well.
2. Now to knead the dough add milk and mix it with flour.
3. Now add water in parts to get right consistency and smoothness. The dough should neither be hard nor too loose. It should look like in video. Now cover it and let it sit for 15 mins to further increase smoothness.
4. After 15 mins knead it slightly once again to get the right texture. This will also help in making soft parathas.
5. Now make medium dough balls. Cover the ball in dry flour, press it a little and roll it into a 6 inch diameter disc.
6. Now spread ghee or oil all over it and sprinkle some dry flour.

1st Method

7. Now fold it like a fan, twist it and roll like shown in video. Add some chopped coriander on top of it.
8. Now again cover it with dry flour and roll it into same size disc as before.

2nd Method

9. Now second method to make lachha parathas. The first two steps are same like rolling in 6 inch disc, oiling and dusting.
10. Now add some coriander on top of paratha. Make a cut along radius and then roll it to make cone shape and then press it as shown in video. Add more coriander and again roll it like before.

3rd Method

11. Now let’s look at the third method. First roll the dough ball like before. Apply ghee on half side of disc, then cut it from center and fold it onto other half. Again apply ghee on half side of dough, cut it and fold it. Repeat same sequence one more time.
12. Press it a little, stretch it, twist it and then fold it to make a ball. Put some coriander on top and roll to make a disc.
13. Keep these parathas in a covered plate to avoid getting dry. At the same time start heating tawa on high heat.
14. When tawa is hot carefully put paratha and let it cook for 1 min. After 1 min, flip it and apply oil on topside.
15. Now flip it again and apply oil on top side.
16. Flip again couple of times, press them in between till parathas get cooked with nice brown spots.
17. Cook all parathas like this.


Tips

1. Instead of coriander lachha parathas you can also make different flavors of lachha paratha. Just add finely crushed leaves your choice like palak, methi or mint
2. You can also make leaves puree by grinding and use it to make dough instead of water.
3. You can also add ajwaine or jeera if you like the taste. It also helps in digesting heavy foods.


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Music Credits:

Easy Lemon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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