Lachcha Paratha (Multi Layered Indian Bread)

Lachcha paratha is an Indian multi layered bread prepared using whole wheat flour. It’s flaky texture is the perfect accompaniment to any creamy, rich curries such as korma, tikka masala or makhani as it soaks in more gravy than the regular chapatis

Ingredients:

For the dough:

2 cups whole wheat flour

1 tsp salt

Water as needed to make the dough

1 tsp oil

For frying the paratha:

2-3 tbsp ghee / clarified butter

Some wheat flour for dusting

Directions:

In a large mixing bowl, take wheat flour. Add salt and mix well. Add water gradually and knead a smooth and soft dough. Add 1 tsp oil and knead again for 2 to 3 minutes. Cover with a tight lid and keep it aside for 30 minutes.

Make medium sized balls from the dough. (Approximately 16)

Take one dough ball on a rolling board. Lightly dust it with some flour.

Roll it into 6 to 7 inches diameter thin paratha. Sprinkle flour while rolling as needed.

Apply ghee liberally on the paratha.

Sprinkle some whole wheat flour on the top.

From one edge start pleating the paratha. Do this till you reach the other edge. Once done, stretch the pleated dough as much as possible.

Roll the pleated dough in a tight circle. When you reach the end, tuck the dough at the bottom side of the dough and press it gently so that it wont open while rolling.

Likewise roll all the remaining dough balls and keep it covered.

Now take the rolled ball and dust with some more whole wheat flour and start rolling into a thin circle.

Heat up a tawa and place the rolled paratha. After a minute, apply some ghee and flip it. Press gently with the spatula while frying the parathas. Cook on the other side till the golden brown spots starts to appear. Apply ghee on the other side as well. 

Take off from the tawa once you see the golden brown spots on both the sides. Crush it with your palms to separate the layers.

Serve hot with the curry of your choice.

Note:

Once you apply ghee on the rolled paratha, while sprinkling wheat flour, you can also sprinkle dried, crushed mint leaves and make mint layered paratha

Pictorial:

Fenugreek Leaves Flatbread (Methi Paratha / Methi Roti )

These parathas/flatbreads are absolutely delicious and healthy. This goes really well with some pickle or yogurt or chutney or any curry. There are many variations to this recipe. My family loves it this way. You can substitute methi with chopped spinach, grated zucchini, grated bottle gourd, grated radish or a combination of grated radish and grated carrots.

Ingredients:

1 cup methi leaves / fenugreek leaves

2 cups wheat flour plus more for dusting
Salt to taste
3 tbsp yogurt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp ajwain seeds
Water, as required to knead the dough
Oil, ghee or butter for roasting the parathas

Directions:



In a bowl, combine methi leaves, yogurt, red chilli powder, turmeric powder, ajwain and salt.
Add wheat flour and mix well. Add water gradually and make a medium soft dough. Knead until smooth by adding 1/2 tsp of oil. Cover and keep it aside for 15-20 minutes.
Divide the dough into 12 balls.
Heat an iron tawa, flat griddle pan or frying pan. Take a ball of dough and roll into 6-8" diameter circle, using flour for dusting.
Pat off excess flour and place the paratha on the hot tawa and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil, ghee or butter and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
Serve hot.