Laccha Paratha Recipe

Introduction –  Laccha Paratha is a delicious crispy bread widely consumed for breakfast. The Laccha Paratha Recipe made from wheat flour and roti made from wheat flour are almost the same size; the method of baking them is slightly different. Roti made from wheat is baked directly on coal or gas flame and after baking, it is served by applying Desi Ghee on top.
On the other hand, Laccha Paratha is baked by placing a thick iron pan on coal or gas flame, applying ghee on the paratha, and baking it until it becomes crispy on low flame. Be it plain paratha or lachha paratha, it is the most liked breakfast dish eaten with tea in most places throughout India because it gets prepared instantly. Kids or adults like it a lot. Be it any dry vegetable or stringy vegetable or any kind of dish made from curd or fresh curd or white butter, salty Amul butter or any type of chutney or pickle, or any kind of non-veg dish, it tastes very delicious when eaten with everything.
This is the beauty of Laccha Paratha, it tastes delicious with any kind of vegetable dish. At my home, my wife often makes Lachha Paratha for breakfast in the morning using the leftover flour from the night before and my children love eating it with fresh white butter or Amul butter and mango pickle. Housewives often give their husband’s lunch boxes for the office or kids’ tiffin for school by making pickles or any dry vegetable along with Laccha Paratha, the only difference is that if Laccha Paratha is to be made for tiffin, then it is not made crispy by baking it too much. Punjabi people love to eat parathas with curd and lassi. Be it a wedding, a birthday party, or any other special event, the delicious crispy Laccha Paratha adds to the glory of the party along with other delicious dishes. People often get Laccha Paratha made along with other dishes at special parties.
The only difference is that at home we usually make Laccha Paratha on a thick iron pan and during weddings and other big parties, Laccha Paratha is made in large quantity inside a tandoor on the flame of raw coal. After applying desi ghee to the paratha, it is served   Even in hotel restaurants, you often find Laccha Paratha easily available along with other parathas. To make this delicious crunchy roti recipe, a certain amount of wheat flour and refined flour is put into a big ball and then a little salt, sugar, and some cooking oil is added to it and the dough is prepared by adding a little water and it is kept aside for 15 to 20 minutes. After that, break the dough into round pieces, roll them, apply ghee over them, fold them, roll them again, and fry them on an iron pan on low flame using ghee on both sides till they become crispy. Once prepared, it is served hot with any vegetable, curd, or pickle. So let’s make this delicious crispy Laccha Paratha Roti recipe.

Prepration Time – 40 – 45 Minutes
Cook Time – 10 – 15 Minutes
Total Time – 60 Minutes
Servings – 2 + Servs
Cuisine – North Indian

 

Table of Contents

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 Laccha Paratha Recipe Ingredients:

 

• 1 cup – Wheat Flour
• 1 cup – Fine Flour (all-purpose flour)
• 1 teaspoon – Semolina
• 1/2 teaspoon – Salt (as per taste)
• 2 tablespoon – Ghee (melted)
• 1/2 teaspoon – Celery
• 1 teaspoon – Suger
• 50 gm – Butter

Laccha Paratha Recipe Direction:

Step 1
First of all, we will sieve the wheat flour in an iron sieve and sieve the refined flour as well put both of them in a big bowl and add one tablespoon of semolina, half a teaspoon of salt, half a teaspoon of carom seeds, and one teaspoon of sugar by rubbing them on both the palms and mix them all well. After mixing all the ingredients well, add two tablespoons of melted ghee and add water little by little, knead it with the help of our hands just like we knead the soft dough for roti.
Step 2
When the dough is kneaded well, collect it in one place apply some oil on top wet a cotton kitchen cloth cover it with it, and keep it aside for 25 to 30 minutes.

 

Step 3
After 30 minutes, we will make round balls of about 100 grams from our kneaded dough. Place a thick bottom iron pan over the flame. When the pan is heated properly, set the flame to medium. We have to roast the Lachha Paratha on medium flame only.
Step 4
Now we will roll the dough into a thin round shape with the help of a rolling pin. Now we will apply about half a teaspoon of melted ghee and spread it all over the paratha. Sprinkle a little flour over it with the help of a pinch. Now fold the round paratha completely like we fold a saree. Start from one end and start rotating it in a circular motion to make a ball.

 

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Step 5
Another way of making the dough is to roll the dough ball into a thin round shape and then apply ghee on it, sprinkle some flour with a pinch, and cut the paratha into long thin pieces with the help of a knife. Now collect these pieces in a long shape and fold them thinly from one end to make a round ball.
Step 6
Now press the dough with your palm and roll it with a rolling pin in the shape of a thin round paratha. Once the pan is ready, place the paratha on it, and after one side is lightly cooked, turn it over, after the other side is cooked a bit, apply a little ghee and turn it over again with a flat spoon. Apply ghee on the other side as well keep turning it on low flame and fry it till it becomes crispy and brown. Keep the flame low, when the paratha becomes light brown and crispy from both sides, pick it up and place it on a plate. In the same way, prepare lachcha parathas using all the remaining dough balls on a slow flame.
So here our delicious crispy layered Laccha Paratha Recipe is ready. Serve it with hot curd or any vegetable or pickle.

 

 

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Tips And Notes

 

1 – Always serve Lachha Paratha hot. It tastes crispy when hot and often becomes soft when cooled. You can serve this paratha with any dish like curd, chickpea curry, pickle, or paneer curry, it tastes delicious with all the dishes.

2 – While making Laccha Paratha, it should always be fried on low flame by applying Desi Ghee properly. If fried on high flame, Laccha Paratha becomes brown from the outside but its layer remains uncooked from the inside.

3 – After rolling the dough of Laccha Paratha, you can put celery or black sesame seeds or white sesame seeds on it and after rolling it in a round shape, you can roast it. It tastes delicious when made in these ways as well.

4 – You can make good parathas with only wheat flour as per your choice. In some houses, laccha parathas are made with only wheat flour, and refined flour is not added.

 

Faq

 

Q: Which is the most popular paratha?

Ans: Many types of parathas are popular in India like paneer paratha, radish paratha, cabbage paratha, onion paratha, etc. but potato paratha is the most popular and one of the reasons for this is that potatoes are easily available to us throughout the year and it is found in most of the houses. So it is easy to prepare potato paratha by boiling it immediately.

Q: How many parathas should one eat in the morning?

Ans: The most favorite breakfast in India is parathas with tea in the morning and most people eat parathas to their heart’s content in the morning. You can eat as many parathas as you are hungry, but if you avoid oily food, then you should not apply too much ghee to the parathas. If possible, eat the parathas baked in tandoor without applying ghee.

Q: How to keep parathas soft for a longer time?

Ans: To make parathas soft, while kneading the dough, add a little milk to it and after baking the parathas, cover them with a cotton kitchen towel, then your parathas will remain soft for a longer time. If you are going on a trip or for a picnic and want to take parathas with you, then make parathas this way.

 

In Conclusion

 

Welcome to the Khana Khilana Recipe Blog. Today we have told you about the Easy Laccha Paratha Recipe. In this recipe, We told you to put a specified amount of wheat flour and refined flour in a bowl, add celery, salt, sugar,r, and cooking oil I,t, and mix it. After adding water little by little prepare a soft dough and keep it aside for 30 minutes. After that make round balls of dough, roll them, apply ghee, fold, and make balls. After preparing round balls, roll them thinly apply ghee on an iron pan on low flame,e and fry them from both sides. Once ready, serve hot with any vegetable, curd, or paratha. we hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. do write to us for any kind of advice and suggestion. we respect your valuable suggestion. Thank you.

 

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Rajeev Sharma

Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.