Flaky Lachha Paratha Recipe: Easy Indian Flatbread
40 minutes
868 reads
About Flaky Lachha Paratha Recipe: Easy Indian Flatbread
Master the art of making delicious Lachha Paratha, a layered Indian flatbread renowned for its crispy texture and rich flavor. This recipe simplifies the process, guiding you through creating perfectly flaky layers from scratch. Whether you're a seasoned cook or a beginner, this recipe ensures success with its detailed instructions and helpful tips.The secret lies in a simple yet flavorful dough enriched with oil and yogurt, combined with a fragrant spice blend for the filling. Each bite unveils layers of spiced goodness, making it a perfect accompaniment to any Indian meal or a satisfying snack on its own.Get ready to impress your family and friends with this authentic and irresistible Lachha Paratha. The detailed steps and expert tips will ensure your parathas are as flaky and flavorful as those from your favorite Indian restaurant!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 2 tbsp Vegetable Oil
- 2 tbsp Yogurt also known as curd
- 1.5 tsp Salt or to taste
- 3/4 - 1 cup Water approximately, as needed to form a soft dough
For the Stuffing
- 0.5 tsp Asafoetida also known as hing
- 0.5 tsp Chili Powder red
- 0.5 tsp Cumin Powder also known as jeera powder
- 0.5 tsp Dry Mango Powder dried mango powder
- 1 tsp Salt or to taste
- 1 tsp Coriander Powder also known as dhania powder
- 1 tsp Fenugreek Leaves also known as kasuri methi, crushed
- 3 tbsp Ghee for cooking and brushing
Instructions
Prepare the Dough
- Knead together the whole wheat flour, vegetable oil, yogurt, and salt with enough water to form a soft, pliable dough. Let it rest for at least 30 minutes.
Prepare the Stuffing
- In a small bowl, mix together the asafoetida, red chili powder, cumin powder, amchur powder, salt, coriander powder, and crushed fenugreek leaves.
Assemble and Shape the Paratha
- Take a small, lemon-sized portion of the dough. Roll it into a thin, medium-sized circle.
- Sprinkle some of the spice mixture evenly over the rolled dough. Drizzle a few drops of ghee over the spices.
- Spread the ghee and spices gently over the surface.
- Fold the circle into a fan shape, as if making a paper fan. Coil it into a ball, and then flatten it gently into a medium sized circle again.
Cook the Paratha
- Heat a griddle or tawa over medium heat. Place the paratha on the hot griddle and cook for 1-2 minutes per side until golden brown spots appear. Brush with ghee during cooking.
Serve
- Serve hot with your favorite Indian curry, dal, raita, or chutney.
Recipe Notes
Expert Tips for Perfect Lachha Paratha
- For extra flaky layers, let the dough rest for at least an hour. This allows the gluten to relax, resulting in a more tender paratha.
- Don't over-roll the dough. A slightly thicker paratha will result in more layers.
- Use a combination of ghee and oil for cooking. Ghee adds a rich flavor and helps to create a crispy exterior.
- If the dough becomes too dry during kneading, add a little water at a time until it reaches the desired consistency. Conversely, if it's too sticky, add a little extra flour.
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Recipe Nutrition
Calories: 633kcalCarbohydrates: 38gProtein: 6gFat: 51gSaturated Fat: 3gPolyunsaturated Fat: 14.4gMonounsaturated Fat: 28.8gSodium: 1140mgFiber: 1gSugar: 1g
Shyamala Kumar
Articles: 33
5 Comments
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Looks so incredible! Thank you for sharing.
Such a lovely dish! Thanks for sharing.
Looks so flavorful! Thanks for posting.
Great recipe! I’m eager to try it.
This looks so inviting! Thank you.