5 Tips To Nail Perfect Lachha Paratha At Home
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Lachha paratha is a popular type of Indian flatbread, that holds a special place in every Indian cuisine enthusiast's heart. What makes this bread special is its flaky, crispy layers which crumble with every bite. The word “lachha” itself means layers, signifying the importance of being crispy layers. India is a land of diversity and it also includes the diversity of food into it. Lachha paratha is one such delicious type of flatbread that is a blend of texture and flavour.

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Originating from North Indian cuisine, Lachha Paratha has made its way into kitchens and restaurants worldwide, captivating those who crave a taste of authentic Indian fare. This flatbread is typically served with a variety of accompaniments such as curries, pickles, and yoghurt, making it a versatile addition to any meal. Whether paired with a hearty meat curry, a creamy paneer dish or simply enjoyed with a dollop of butter and a sprinkle of chaat masala, Lachha Paratha is a testament to the culinary artistry that defines Indian cuisine.

Kneading The Dough Well

Proper kneading develops gluten, giving the dough its elasticity and strength, essential for creating the signature flaky layers. Use whole wheat flour, water, and a bit of oil, kneading until the dough is smooth and soft. This process ensures the parathas are pliable and roll out evenly without tearing. The well-kneaded dough also traps air, helping the parathas puff up beautifully when cooked, resulting in a light, crispy texture that is irresistibly delicious.

Roll It Nice

Start by rolling the dough into a thin circle, then apply a generous layer of ghee or oil. Sprinkle with a bit of flour, and fold it into pleats, like a fan. Coil the pleated dough into a spiral and flatten it gently. This technique creates the signature layers or "lachha." Roll it out again carefully, ensuring the layers remain distinct. 

Use Ghee

Ghee imparts a rich, nutty flavour and enhances the paratha's flakiness. When layering the dough, generously apply ghee between each fold to create distinct, crispy layers. Ghee’s high smoke point ensures even cooking, preventing the paratha from burning while achieving a golden-brown finish. Moreover, it adds a luscious texture that oil or butter can't replicate. 

Correct Flame

Start by cooking the paratha on a medium-high flame to ensure it puffs up and achieves a crispy exterior without burning. The moderate heat allows the layers to cook evenly, creating the desired flakiness. Once it starts to puff, lower the flame slightly to ensure the inside cooks through while maintaining the crispy, golden-brown outside. Constantly adjusting the flame is key; too high can burn it, while too low may leave it undercooked and chewy.

Press While Cooking

This technique ensures even cooking and the characteristic flaky layers. As the paratha cooks on the tawa, gently press it with a spatula, particularly around the edges, to ensure every part gets direct heat. This pressure helps the layers separate and puff up, creating the desired flakiness. Additionally, pressing ensures the paratha is uniformly cooked, preventing raw spots and enhancing its texture and taste. Incorporate this step to achieve restaurant-quality Lachha Parathas right in your kitchen.