Laccha Paratha is a popular Indian dish known for its crispy, flaky, and multi-layered texture. It is a staple in North Indian cuisine and is often served with a variety of curries, dals, and chutneys. Unlike regular parathas, Laccha Paratha is made with a unique folding and rolling technique that creates beautiful layers, making it irresistibly delicious. Made with whole wheat or all-purpose flour, Laccha Paratha prepared by rolling and folding the dough in a specific manner to create layers. These layers crisp up beautifully when cooked on a hot griddle, making every bite a delightful experience.
about of laccha paratha :
Laccha Paratha, also spelled as Lacha Paratha, is a North Indian multi-layered flatbread made primarily from wheat flour. The term “Laccha” means layers, which are the highlight of this paratha. It is slightly crispy on the outside, yet soft and flaky inside, making it an absolute delight to eat. Unlike the usual parathas that are rolled out in a single layer, Laccha Paratha prepared using a special folding and rolling technique that results in multiple layers. When cooked on a tawa (griddle), these layers puff up and become golden brown, offering a crispy texture and a rich taste, especially when served with butter or ghee.
Ingredients :
Whole wheat flour – 4 cups
- Flour – 1 cup (optional)
- Salt – 1 teaspoon
- Oil or ghee – 1 teaspoon (for dough)
- Water – as required (for kneading the dough)
- Butter or ghee – for coating and cooking
- Carom seeds – ½ tsp
how to make laccha paratha :
Prepare the Dough :
1. In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, sugar, and ghee.
2. Gradually add water and knead into a soft, smooth dough.
3. Cover the dough with a damp cloth and let it rest for 10–20 minutes. Resting helps in gluten formation, making the parathas soft yet crisp.
Rolling and Layering :
4. Take one dough ball and roll it out into a thin circle using a rolling pin.
5. Apply a generous amount of ghee or butter all over the surface.
6. Sprinkle a little dry flour on top—this helps create layers.
7. Using a knife or your hands, make pleats by folding it like an accordion or a fan.
8. Once fully pleated, roll it into a spiral shape, similar to a cinnamon roll.
9. Press it lightly and roll it out again into a paratha of about 6–7 inches in diameter.
Cooking the Paratha :
10. Heat a tawa or griddle on medium heat.
11. Place the rolled-out paratha on the hot tawa and cook for 30–40 seconds until you see bubbles forming.
12. Flip it over and apply ghee or butter on the top side.
13. Press gently with a spatula, allowing the layers to separate and crisp up.
14. Cook until both sides turn golden brown and crispy.
15. Remove from the tawa and gently crush it between your palms to highlight the layers.
16. Serve hot with any curry, chutney, or yogurt.
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