laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha | how to make lachha paratha |
by Tarla Dalal
લચ્ચા પરાઠા - ગુજરાતી માં વાંચો (Lachha Paratha, How To Make Lachha Paratha in Gujarati)
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laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha | with 24 amazing images.
laccha paratha recipe is a popular Punjabi lachedar paratha. In Punjabi, parat means layers and hence this is a soft Indian layered paratha made from whole wheat flour and ghee.
This Punjabi lachedar paratha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt-in-the-mouth texture.
The secret of making perfect laccha parathas lies in rolling them 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. Let’s try our hand at this mouth-watering Indian layered parathas.
You can make laccha paratha with maida or multigrain flour. We have made laccha paratha with whole wheat flour in our recipe below.
Notes on laccha paratha recipe. 1. Add the lukewarm water gradually to form a dough. 2. Many people even make use of milk to knead the lachha parantha dough. The more oil or ghee you use to make the paratha, the flakier it will be. 3. Roll it over again from one end to the other end to form a swiss roll. 4. Do not roll too thin as you won’t be able to enjoy the layers. Also, do not press a lot while rolling or else there will be no layers. If you are finding difficulty in rolling, gently lift the paratha, dust little flour on the rolling board and then continue rolling. This will also prevent the paratha from sticking.
These laccha parathas make a good satiating combo with kadai paneer, paneer pasanda, dal makhani or dal fry.
Learn to make laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha with detailed step by step photos.
For lachha paratha- To make lachha paratha, combine the whole wheat flour, 2 tbsp ghee and salt in a deep bowl, mix well and knead into a soft dough using enough lukewarm water.
- Divide the dough into 7 equal portions.
- Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
- Spread 1 tsp of ghee evenly over it.
- Sprinkle a little whole wheat flour evenly over it and spread it lightly.
- Fold from one end to the other to make pleats like a fan, while gently pressing them in between.
- Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
- Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of ghee, till golden brown spots appear on both the sides.
- Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha.
- Repeat steps 3 to 10 to make 6 more lachha parathas.
- Serve the hot lachha paratha immediately with some chilled curds.
Lachha Paratha Video by Tarla Dalal
Lachha Paratha, How To Make Lachha Paratha recipe with step by step photos
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Like laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha | then check our collection of paratha recipes. To make parathas more healthy and scrumptious, you can stuff them with stuffing and make use of mult-grain flour. For kids, you can make use of ingredients such as chocolate, paneer and cheese. Our collection of has more than 500+ parantha recipes like:
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What are Parathas? Parathas are popular Indian flatbreads made generally with whole-wheat flour. Paratha are rolled on a wooden elevated board called the chakla and the rolling pin is called belan. The skill of cooking paratha lies in stuffing them without breaking it. Beginners can obviously not manage the stuffing, rolling and cooking so, you can simply roll and keep them aside and cook all of them together.
They can be as simple as the plain paratha or something as elaborate as the mixed vegetable paratha. Also, you can perk the paratha dough with a single flavourful ingredient like ajwain, jeera or methi. To make them more healthy and scrumptious, you can stuff them with stuffing palak, paneer, cabbage to give Palak Paratha, Paneer Paratha or Cabbage Paratha.
Parathas can be made with healthy flours like jowar, bajra, ragi, whole wheat flour and a combination of dals. Moong Dal Paratha, Dal Paratha and Green Moong Dal and Spring Onion Parathas are some examples.
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For making the dough for laccha paratha recipe | Punjabi lachedar paratha | Indian layered paratha | in a deep bowl, take whole-wheat flour. Refined flour, Multigrain flour can also be used as alternatives.
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Add 2 tbsp ghee. Also, you can make use of oil if you want.
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Also, add salt to taste.
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Mix well. Crumble well with your hands by rubbing between your fingers.
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Add the lukewarm water gradually to form a dough. Many people even make use of milk to knead the lachha parantha dough.
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Knead into a soft dough using approx. ½ cup of lukewarm water.
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Divide the Punjabi lachha parantha dough into 7 equal portions.
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Smoothen the dough balls and press gently between your palms to flatten them.
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Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole-wheat flour for rolling.
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Spread 1 tsp of ghee evenly over it. The more oil or ghee you use to make the paratha, the flakier it will be.
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Sprinkle a little whole-wheat flour evenly over it.
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Spread it lightly. You can use a small strainer to spread the flour evenly or use your hands.
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Fold from one end to the other to make pleats like a fan. While making the fan, gently press the pleats in between.
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Stretch the pleated dough as much as possible. It can be stretched a lot when using refined flour, but in case of atta there is a limitation as it contains less gluten. Roll it over again from one end to the other end to form a swiss roll.
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Seal the open end tightly at the bottom in the centre.
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Turnover the swiss roll so that the sealed side faces upwards.
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Gently roll into a 150 mm. (6”) diameter circle using a little whole-wheat flour for rolling. Do not roll too thin as you won’t be able to enjoy the layers. Also, do not press a lot while rolling or else there will be no layers. If you are finding difficulty in rolling, gently lift the paratha, dust little flour on the rolling board and then continue rolling. This will also prevent the paratha from sticking.
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Heat a non-stick tava (griddle) and place the rolled lachha paratha over it.
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After a minute, flip and cook the other side.
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Using 1 tsp of ghee, cook by pressing gently using spatula till golden brown spots appear on both the sides.
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Remove the laccha paratha | Punjabi lachedar paratha | Indian layered paratha | on a plate.
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Press it gently from the sides towards the center to make the layers more visible in the paratha. It is very important to do this step when the lachha paratha is hot and removed from the tawa.
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Repeat steps 9 to 22 to make 6 more lachha parathas.
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Serve the hot lachha paratha (whole wheat laccha paratha) immediately with some chilled curds. If not serving immediately, store the laccha paratha | Punjabi lachedar paratha | Indian layered paratha | in a casserole.
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Our collection of Punjabi Rotis Parathas has many other Punjabi flatbread recipes that you would like.
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Take one dough ball and dip it into flour. Knock out excess flour.
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Roll into a very thin oval-shaped disc.
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Brush with ghee and sprinkle with some dry flour.
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Now, cut the rolled disc into thin strips using a knife or a pizza cutter.
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Take all strips together and fold it into a thin log.
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Brush lachha paratha with some more ghee.
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Roll lachha paratha over again from one end to the other end to form a spiral.
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Now dip it into dry flour roll into a thin circle again and roast it.
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Add the lukewarm water gradually to form a dough.
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Many people even make use of milk to knead the lachha parantha dough. The more oil or ghee you use to make the paratha, the flakier it will be.
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Roll it over again from one end to the other end to form a swiss roll.
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Do not roll too thin as you won’t be able to enjoy the layers. Also, do not press a lot while rolling or else there will be no layers. If you are finding difficulty in rolling, gently lift the paratha, dust little flour on the rolling board and then continue rolling. This will also prevent the paratha from sticking.
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Accompaniments
Nutrient values (Abbrv) per paratha
| Energy | 250 cal |
| Protein | 4.5 g |
| Carbohydrates | 27 g |
| Fiber | 4.5 g |
| Fat | 14.4 g |
| Cholesterol | 0 mg |
| Sodium | 7.4 mg |
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