Last Updated:
Tired of the same old parathas? Try crispy, layered Laccha Paratha, perfect with curry or tea, and easier to make at home than you’d think!
Serve hot laccha paratha with your favourite curry, dal, chutney/ pickle, or just enjoy it with a cup of masala chai. (AI Generated)
You may often enjoy parathas for breakfast, but when the usual varieties feel a bit repetitive, it’s the perfect time to try something new like Laccha Paratha. Loved for its beautiful layers and crisp texture, this paratha pairs wonderfully with curry, vegetables, or even a simple cup of tea.
While it may seem a bit tricky to master, with the right technique, you can easily prepare restaurant-style Laccha Paratha at home.
Recommended Stories
Ingredients For Laccha Paratha
- Whole wheat flour or plain flour (or a mix of both): 2 cups
- Salt to taste
- Sugar: 1 tsp
- Oil or ghee: 2 tsp
- Lukewarm water (as needed)
- Extra oil or ghee for cooking
How To Make Dough For Laccha Paratha?
- In a large bowl, mix the flour, salt, and sugar.
- Add 2 teaspoons of oil or ghee and combine well.
- Slowly add lukewarm water and knead into a soft, pliable dough; not too stiff or too loose.
- Cover with a damp cloth and allow it to rest for 30 minutes.
- Take a portion of dough and roll it into a ball.
- Dust with dry flour and roll it into a very thin roti, the thinner, the better for layering.
How To Create Layers In Laccha Paratha?
To create layers in lachcha paratha, try one of the two methods provided below:
Method 1: Fold the roti back and forth like a paper fan. Once done, stretch it gently to lengthen it, then coil it into a round shape. Press the end to secure.
Method 2: Brush the rolled roti with ghee or oil, sprinkle some dry flour, and cut vertical strips while keeping one edge intact. Roll the strips together to form a long rope, then coil it into a ball and press to seal.
Cooking Laccha Paratha
- After, trying one of the methods for layering, gently flatten the coiled ball and roll it out again, taking care not to press too hard so the layers remain intact.
- Cook on a hot tawa or pan, flipping and brushing with oil or ghee until both sides are golden and crisp.
- Serve hot with your favourite curry, dal, chutney/ pickle or just enjoy with a cup of masala chai.
view comments
Go to Source
Author: News18
