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You are here: Home / Breads,Roti,Poori,paathas / How to Make Lachcha Paratha , Lachchedaar Paratha

How to Make Lachcha Paratha , Lachchedaar Paratha

2014-08-04 by Anjana Chaturvedi

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Lachcha Paratha- Crispy, flaky and multi layered wheat flour Indian bread

Lachcha Paratha or parotta is the popular bread of India specially from North India and Punjab. Parathas are made in many ways and varieties but this lachcha paratha is very popular due to its crispiness and flakiness, its little tricky to make but not difficult at all.This can be enjoyed with any spicy gravy curry or bean curry. It can be made either with wheat flour or refined flour or with the mix of both.
First make a semi soft dough with wheat flour or a mix of wheat flour and refined flour.Then make equal size balls from the dough and then roll like the pics below. THen put on medium hot tawa and dry roast from both the sides . Then apply some ghee or oil on both side and roast from both the sides till golden spots appears on the paratha. remove from the griddle and serve hot with any curry of your choice.
Follow these steps to make lachcha paratha-
1-
lachcha paratha
2-
lachcha paratha
3-
lachcha paratha
4-
55-lachcha paratha
5-
lachcha paratha
You can also try these delicious recipes-
  • Daal Palak
  • Daal makhani
  • Punjabi tadka Urad daal
  • Panchmel daal 
  • Dahi Wali Moong Daal

 

lachcha paratha

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lachcha paratha
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5 from 4 votes

How To Make Lachcha Paratha

Lachcha Paratha-Crispy, flaky and multi layered wheat flour Indian bread
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course, Roti,paratha,poori ,Breads
Cuisine: North Indian Cuisine
Keyword: jalebi paratha, lachcha paratha
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 3 cup Wheat Flour/aata
  • 3 tbsp Cooking Oil or ghee
  • 1 tsp Salt
  • Enough oil To Shallow fry

Instructions

  • Take a big and deep vessel and add flour,oil and salt. Mix everything very well.
  • Add water to make a medium soft dough. Cover the dough with a moist cloth and keep aside for 15 minutes.
  • Now make medium size ball from the dough
  • Dust the dough ball and roll to make a medium thick roti/disc
  • In a small bowl take 3 tbsp of cooking oil and add 2 tbsp of flour and mix well.
  • Now apply 1.5 tsp of this oil and flour mixture over the rolled roti /disc.
  •  Fold the roti the way we make a paper fan or pleat a saree.
  • When completely folded, slightly stretch the folded dough and pull it lengthwise to give it a slight stretch.
    lachcha paratha
  • Now roll it to make a circle.
  • lachcha paratha
  • Dust it with some dry flour and roll it gently to make paratha of medium thickness ,don’t roll it too thin,it should be medium thick
  • Now put the rolled paratha on a medium hot tawa/griddle and cook for a minute.
  • turn the side and cook till few brown spot appears on it.. Apply some oil or ghee all over the paratha and flip the side.
  • Press paratha with a spatula and cook till it become golden in colour.. Repeat the same process with other side too.
  • Remove from the tawa/griddle and crush it slightly from the sides with your hands or use a cloth
  • Serve hot with any curry of your choice.

Notes

Instead of wheat flour/atta you can also use refined flour/maida or multi grain flour to make this as malabar paratha.

Filed Under: Breads,Roti,Poori,paathas, North Indian Food, Punjabi Cuisine Tagged With: bread, Breakfast, Indian, Indian Breads & Parathas, Indian Breakfast Recipes, lachcha, Main course, paratha, Punjabi, Punjabi recipes, Rotis and Breads, Vegan

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Comments

  1. Anita Duggal says

    2014-08-27 at

    It's really easy to make paratha.
    Restaurants in Gurgaon

  2. Briju Parthasarathy says

    2014-08-10 at

    Lovely parantha. Layers are so clear

  3. Priya Suresh says

    2014-08-04 at

    Very flaky and beautiful paratha.

  4. Kurinji says

    2014-08-04 at

    Yummy paratha and nice clicks…

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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