Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
This north_indian recipe takes 75 minutes to prepare and yields 4 servings. At 455.72 calories per serving with 8.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
Pro Tips
1Resting the dough is non-negotiable. The initial 30-minute rest makes it pliable, and the second 15-minute rest after coiling helps in easy rolling without merging the layers.
2Be generous but even with the ghee and dusting flour during the layering process. This is the secret to distinct, flaky layers.
3Roll the final paratha gently. Applying too much pressure will cause the layers to stick together, resulting in a dense paratha.
4Cook on a consistently medium-high heat. If the heat is too low, the paratha will become hard; if it's too high, it will burn before cooking through.
5For extra flavor, you can sprinkle finely chopped mint, ajwain (carom seeds), or kasuri methi (dried fenugreek leaves) over the ghee before pleating.
6The final 'crush' of the hot paratha is a traditional technique that makes the layers pop and become more prominent.
Recipe Variations
Pudina Laccha Paratha
Pudina Laccha Paratha
Add 2 tablespoons of finely chopped fresh mint leaves along with the dusting of flour during the layering step for a refreshing flavor.
Masala Laccha Paratha
Masala Laccha Paratha
Sprinkle a pinch of red chili powder, turmeric powder, and garam masala over the ghee before pleating to create a spiced version.
Garlic Laccha Paratha
Garlic Laccha Paratha
Spread 1 teaspoon of finely minced garlic and chopped cilantro over the ghee layer for a pungent, aromatic twist.
Multi-grain Paratha
Multi-grain Paratha
Replace 1/2 cup of atta with a multi-grain flour mix (like ragi or jowar) for a healthier, nuttier-tasting paratha. You may need to adjust the water quantity.
Health Benefits
🌾
Source of Dietary Fiber
Made from whole wheat flour (atta), Laccha Paratha is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
⚡
Provides Sustained Energy
The complex carbohydrates from whole wheat provide a steady release of energy, making it a fulfilling meal component that keeps you energized for longer.
✨
Rich in B-Vitamins
Whole wheat flour contains essential B-vitamins like niacin, thiamine, and folate, which are crucial for energy metabolism and overall cellular function.
Frequently Asked Questions
Why aren't my laccha parathas flaky?
The most common reasons are not resting the dough long enough, rolling the final paratha too forcefully which merges the layers, or not using enough ghee and dusting flour between the layers. Ensure you follow the resting times and are gentle during the final roll.
Can I make laccha paratha with all-purpose flour (maida)?
Yes, you can make it with maida or a 50/50 mix of atta and maida. Parathas made with maida will be softer and whiter but will lack the nutty flavor and fiber of whole wheat atta.
How do I store leftover laccha parathas?
Cool the parathas completely and store them in an airtight container or a zip-top bag, separated by parchment paper, in the refrigerator for up to 2-3 days. Reheat on a hot tawa with a little ghee until crisp.
Is Laccha Paratha healthy?
Laccha Paratha can be part of a balanced diet. It is made from whole wheat flour (atta), which is a good source of fiber. However, it is also rich in fat due to the generous use of ghee. For a healthier version, you can reduce the amount of ghee used for cooking.
How many calories are in one Laccha Paratha?
Based on this recipe, one Laccha Paratha contains approximately 220-240 calories, primarily from carbohydrates in the flour and fat from the ghee.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature for about 30 minutes before you start rolling and layering.
