Unlike any other Indian paratha, this multi-layered paratha is crispy and flaky. As soon as the Lachha paratha is touched and folded, it sheds its layers like rings. Many vegetarian dishes may be served with this Lachha Paratha from Mughlai and North Indian cuisines.
If you’ve never seen so many layers of Lachha Paratha, you’ll want to give it a try. Making Laccha Paratha at home may seem challenging at first, but there are a few steps to take to ensure a satisfactory outcome.
- All-Purpose Flour- 2 Cups and 200 gm extra for dusting
- 6-8 teaspoons of Oil
- 1 Cup of Water
- Place the flour in a big mixing basin and whisk it with a fork to combine well. Use your fingers to combine 1 tbsp of oil and the flour in the center. Breadcrumbs will be visible.
- Fill the middle with a tiny amount of water, then rub your hands together until the water is entirely absorbed. Add more water and knead the dough to make it elastic.
- Spread a little oil over the dough and equally distribute it. If you cover the dough in oil, it will retain moisture. For 10 min, place the dough in a damp dishtowel.
- At this point, the dough will become supple, and the texture will be more uniform. The dough should be split into six equal pieces.
- Use a few drops of oil to coat the rolling board and pin. A single ball of dough is needed to make one colossal lachha paratha.
- Spread a thin layer of oil and flour over the surface. The tricky part begins now. Once you’ve reached the other end, continue folding the roti in a fan shape.
- It will have the appearance of a multi-stranded rope. Holding the rope by its two opposing ends, begin to ease back.
- Tap the dough rope on a counter or rolling board to begin rolling out the dough
- Place the rope on a counter or rolling board when long enough to handle it. Start rolling the rope slowly, like a snail, and finish moving it as slowly as possible. To get to the other end, you must continue rolling. Gently press the end into the center. To prevent the flour dough from drying out, you may use a few drops of oil to lubricate the top.
- Repeat the process with the remaining dough. Put the Swiss roll-shaped dough balls on a separate pan. The dough balls should not be overlapped.
- Using a rolling pin and a rolling board, roll out each ball one at a time. Continue in the same manner with the remaining dough.
- Add the paratha to a heavy-duty tawa/tava and cook over medium heat for 1 minute. When bubbles appear on the paratha’s surface, turn it over and cook for 10 to 15 seconds.
- Allow the lachha paratha to cook for a minute at a medium-low temperature before adding 1 tsp of oil to the edges. Cook the opposite side of the paratha as well. If necessary, add a little oil.
- Order to cook the paratha will take longer than a regular paratha or roti. As a result, just set the thermostat to a moderate setting.
- Remove the Lachha Paratha from the Tava as soon as it’s cooked and crispy on both sides. Continue with the remaining parathas in the same manner.
Serve right away.