Lachedar Paratha is a beloved North Indian flatbread known for its crispy, flaky layers. Made with a straightforward unleavened dough, it combines whole wheat flour, salt, and ghee or oil to create a delicious bread that is both flavorful and versatile. This recipe provides a step-by-step guide on how to make Lachedar Paratha, ensuring a perfect texture and taste every time.
Lachedar Paratha Recipe Lachedar Paratha
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Resting Time: 20 minutes
Total Time: 1 hour
Cuisine: Indian
Course: Breakfast
Diet: Vegetarian
Difficulty Level: Moderate
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 to 2 teaspoons ghee (clarified butter) or oil
- Salt, to taste
- Water, as needed for kneading
- Additional ghee or oil for roasting
Instructions:
- Kneading the Paratha Dough: Begin by placing 2 cups of whole wheat flour into a bowl. Add salt to taste and mix well. Incorporate 1 to 2 teaspoons of ghee or oil into the flour. Gradually add water in small amounts, kneading the mixture into a smooth dough. Once the dough is well-kneaded, cover the bowl with a lid or cloth and let it rest for 20 to 30 minutes.
- Preparing Dough Balls: After resting, divide the dough into medium-sized balls. Cover these balls with a napkin or lid to prevent them from drying out.
- Rolling the Lachha Paratha: Take one dough ball and roll it out on a floured surface into a thin disc, approximately 8 to 8.5 inches in diameter. Brush a generous amount of ghee or oil over the surface of the disc and sprinkle some flour on top. Begin folding the edges of the disc inward, creating pleats. Once pleated, roll the dough into a tight coil and seal the edges.
- Shaping the Paratha: Lightly dust the pleated dough with flour and roll it out into a round paratha, about 7 inches in diameter. Be gentle to maintain the layers.
- Roasting the Lachha Paratha: Heat a tava (griddle) or frying pan over medium-high heat. Place the paratha on the hot tava and cook until the underside is partially done. Flip the paratha and brush with ghee. Cook for a minute before flipping again. Apply ghee on the other side. Continue flipping until the paratha is evenly browned and cooked through. Press the edges with a spatula if needed to ensure even cooking.
- Serving: Serve the Lachedar Paratha hot with any Indian dal or vegetable curry of your choice. It pairs wonderfully with dishes like dal makhani, chana masala, rajma masala, palak paneer, and more. Enjoy it with a cup of hot tea or with pickles like mango or lemon for an extra burst of flavor.
Notes:
- Knead the dough thoroughly for about 8 to 10 minutes to achieve a soft, pliable texture.
- For a slightly softer texture, you can mix whole wheat flour with all-purpose flour in equal proportions or as desired.
- To get the best taste and texture, serve the parathas hot. They tend to become chewy and dense if reheated after cooling.
- Ensure the tava is moderately hot for optimal results. If too hot, the outer layer may burn while leaving the inside undercooked. Conversely, a pan that’s not hot enough will make the paratha hard.
- For a vegan version, substitute ghee with a neutral-flavored oil.
- The recipe can be scaled up as needed.