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Discover the magic of creating perfectly flaky, multi-layered Indian flatbread. Made with whole wheat flour and ghee, these crispy yet soft parathas are the ultimate accompaniment to rich curries and hearty dals.
Prepare the Dough
Create the Layers
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Discover the magic of creating perfectly flaky, multi-layered Indian flatbread. Made with whole wheat flour and ghee, these crispy yet soft parathas are the ultimate accompaniment to rich curries and hearty dals.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 496.55 calories per serving with 9.66g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Roll the Parathas
Cook the Parathas
Serve
Sprinkle finely chopped fresh mint leaves (pudina) and a pinch of chaat masala over the ghee before pleating the dough.
Sprinkle a pinch of carom seeds (ajwain) over the ghee before folding. This adds a unique, pungent flavor and aids digestion.
Sprinkle a mix of red chili powder, turmeric powder, and garam masala over the ghee for a spicy version.
Made primarily from whole wheat flour, Lachha Paratha provides complex carbohydrates that release energy slowly, keeping you full and energized for longer.
The use of atta (whole wheat flour) makes these parathas a good source of dietary fiber, which is essential for digestive health and helps in maintaining stable blood sugar levels.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support gut health and provide essential fatty acids.
Lachha Paratha can be part of a balanced diet. It's made with whole wheat flour (atta), which is a good source of fiber. However, it is also high in fat due to the generous use of ghee for layering and cooking, making it calorie-dense. Enjoy it in moderation.
A single homemade Lachha Paratha contains approximately 250-280 calories, depending on its size and the amount of ghee used. This recipe yields parathas that are around 260 calories each.
The most common reasons for non-flaky parathas are: 1) Not resting the dough long enough. 2) Not using enough ghee during the layering step. 3) Rolling the final coiled dough too thinly or with too much pressure, which fuses the layers together.
Yes, you can use oil (like sunflower or canola) instead of ghee for a vegan version. However, ghee provides a distinct, rich flavor and aroma that is traditional to this dish and helps in creating crispier layers.
Store cooled parathas in an airtight container or wrapped in aluminum foil in the refrigerator for up to 2-3 days. To reheat, place them on a hot tawa for about a minute on each side until warm and crisp again. You can also microwave them, but they will be softer.