Tandoori Lachha Paratha Recipe In 5 Easy Steps

Tandoori Lachha Paratha Recipe: Without Tandoori Lachha Paratha, every food story seems strange, got it?

This is one such thing that becomes the hero of the Indian dining table. But imagine, if it gets the smoky touch of the tandoor? Now things get even more interesting. Today will talk more about the crispy and flaky paratha and we will know how it is made at home.

What is Tandoori Lachha Paratha?

Tandoori Lachha Paratha is not a simple bread its multi layered bread that usually made in the tandoor pot. Lachha Paratha name itself brings to mind crispy and smoky flavors, got it? Because of its multi layers every bite has a different flavor. Apply butter and serve it hot, which enhances its flavor.

But it is not just the butter that makes it special, its real magic comes from its tandoori cooking. Because the smoke and smokiness that it has, cannot be got by any other method.

Also Read: What is Lachha Paratha and How to Make It

Why is Tandoori Cooking the Best?

Look, if made on gas it will be just fine, but the flavour that comes from the heat and smokiness of the tandoor is unbeatable. The hot air of 500°F in the tandoor makes the layers crispy and the bread remains soft from inside. If you get a smoky touch, the taste of Tandoori Lachha Paratha increases 10x! Now you will have to make a tandoor at home, right?

What Ingredients will you need to Make Tandoori Lachha Paratha?

• Wheat Flour (Gehun ka Atta) – 2 cups
• Maida (All-Purpose Flour) – 1 cup (optional, but it is helpful for layering)
• Salt (Namak) – 1 teaspoon
• Oil/Ghee (Tel/Desi Ghee) – 2 tablespoons (for dough)
• Curd (Dahi) – 2 tablespoons (makes the dough soft)
• Water (Pani) – As needed
• Butter (Makhana) – for garnish
• Dry Flour (Sukha Atta) – for rolling

Step-by-Step Process: How to Make Perfect Tandoori Lachha Paratha

If you want to make dough, then make it carefully

First of all, mix wheat flour and flour in a large bowl. It is important to mix well after adding salt, else the dough can get boring. Now add curd and oil and mix with hands. Slowly add water and prepare a soft and smooth dough.

Pro Tip: Do not forget to rest the dough for 20-30 minutes. This relaxes the gluten and makes the dough stretchy and soft.

The Magic of Layering!

Now the fun begins when there are layers in the paratha. Apply dry flour on a rolling board, take a medium ball of dough and flatten it with a rolling pin. Apply light ghee on this flattened dough and sprinkle some dry flour.

Now fold it concertina-style (like making a fan). Then roll it into a tight coil and press it lightly to make a ball again.

This process makes every layer of paratha flaky and crispy!

Tandoor setup or alternative?

If you have a tandoor, it is just fun. But suppose you don’t have a tandoor at home then don’t worry about it. You can use an iron tawa on a gas stove.

To get the tandoor-style effect, heat the tawa well and then keep the flame medium.

Rolling Time!

Now start rolling the layered dough gently. Be careful, if you press too much, the layers may break! So use gentle hands and prepare a perfect round paratha.

Pro Tip: Don’t worry if the round is not perfect, homemade parathas are heart shaped. 😄

Final Step of Cooking!

Now place the paratha on a hot tawa. Let one side become slightly brown and then flip it while brushing ghee or butter. Cook till both sides become golden brown. If using tandoor then you will enjoy the direct flame!

What to serve with Perfect Tandoori Lachha Paratha?

• Butter Chicken and Paneer Lababdar – don’t go into too many options, both are the best!

• Achaar and Dahi – an extremely light and satisfying combo.

• Dal Makhani – Smoky dal and tandoori paratha are an unmatched pair.

FAQs About Tandoori Lachha Paratha

Q1: Is Tandoori Lachha Paratha healthy?

If you eat it in moderation then absolutely! It is homemade, so the control of oil and ghee is in your hands.

Q2: Will I not use refined flour?

Yes, you can use only wheat flour, just the layering will be a little less crispy.

Q3: Can we use electric tandoor?

Absolutely! Electric tandoor also gives good results, just keep in mind that the temperature should not be too high.

Q4: How to make paratha soft?

It is important to rest the dough well and take care of layering while rolling.

Quick Tips for Beginners

• Use dry flour lightly, if you use too much then the paratha can become stiff.
• If you want crispier paratha, then use a little more ghee while cooking.
• Do not roll too many parathas at once, it is better to roll and cook fresh ones.

How to Make Restaurant-Style Flaky Paratha at Home?

Do you think it is impossible to make restaurant-style paratha at home? Absolutely not! Just a little patience and understanding the technique of layering is a must. Once you understand the concept of layering, your homemade paratha will be better than any restaurant paratha. Just keep the consistency of the dough good and heat the tawa or tandoor properly.

And yes, don’t forget to butter-brush while making paratha, else it will miss the tandoori touch!

What to do if there is no tandoor?

Everyone has this question: “If there is no tandoor at home, then how will we make it?” The solution is simple – use a hot iron tawa and stove. If you want a little authentic touch, then heat the paratha directly above the flame for a second. Just be careful that it does not burn, otherwise the crispy will turn into carbon. 😄

Lachha Making Layering Masterclass

The real fun of making layers of paratha is when you make a perfect lachha. Just remember one pro tip: after applying ghee, sprinkle dry flour and fold fan-style. This is the secret of layering. Then roll it into a coil shape and gently flatten it. The fun you will get in this process will not be as much while eating paratha!

Tips to Make Soft Tandoori Lachha Paratha

Sometimes paratha becomes crispy, but becomes hard from inside. To avoid this, it is important to rest the dough. Resting the dough for 20-30 minutes relaxes the gluten and brings softness. While making paratha, it is also important to brush ghee and cook it on medium flame.

And yes, paratha will remain soft till you eat it on time. If you keep tandoori lachha paratha in the fridge or microwave then it will not return to its original texture.

Homemade Butter for Paratha: DIY Style

If you think that talking about homemade butter is very complicated, then you are thinking wrong. Just shake the fresh cream in an airtight jar until the butter and buttermilk separate. The taste of this homemade butter will double the taste of your parathas!

Tandoori Lachha Paratha And Dal Tadka: A Perfect Combo

Have you ever tried dal tadka with parathas? This is a classic combination that can become the hero of every dish. The combo of smoky dal and flaky parathas is absolutely amazing. The real taste of this combo is when there is tandoor-style paratha and hot dal.

Why is Homemade Tandoori Paratha Better than Frozen Ones?

There is a big difference between home made parathas and store-bought frozen parathas. In homemade parathas, you get fresh ingredients and customization as per your taste. Frozen parathas are definitely crispy, but that soul of homemade parathas is missing.

And the satisfaction that one gets at home, one cannot get that anywhere else.

How to Make Tandoori Lachha Paratha without Maida?

If you are looking for a healthy and maida-free option, then use only wheat flour. This can be a little tricky for layering, but there will be absolutely no compromise in taste. Make sure to use ghee or butter for layering, as it maintains the balance of crispiness and softness.

Garlic Butter Tandoori Lachha Paratha Recipe

If you are bored with plain paratha, try a little twist of garlic butter. Knead the dough with garlic powder and chopped garlic. When the paratha is in the tandoor or tawa, while brushing the butter, mix garlic and herbs in it. You will get a unique aroma and flavor that will delight your taste buds!

Paratha for Every Meal: Breakfast to Dinner

Tandoori Lachha Paratha is a versatile bread that you can eat with aloo sabzi in breakfast, with paneer curry in lunch, and with dal makhani in dinner. If you have leftover paratha, use it in wraps or frankies. Paratha never goes to waste!

Tandoori Lachha Paratha Without Ghee: Possible or Not?

If you want to make a ghee-free version, you can use oil or butter. Just make sure that the oil tastes neutral, like sunflower or canola oil. Butter can be used for a crispy texture. Ghee has a different charm, but butter and oil work well.

Kids-Friendly Tandoori Paratha Ideas

If you want to make parathas interesting for kids, experiment with stuffing. You can make it their favorite by giving it a twist with cheese stuffing, mashed potato, or chocolate spread. The flavor of Tandoori Lachha Paratha is neutral, so the stuffing options are limitless.

Calories in Homemade Tandoori Lachha Paratha

If you are health-conscious, then the approximate calories of one paratha are 200-250, depending on the use of ghee or butter. If you use less oil, then it is easy to control calories. Just take care of portion control and eat guilt-free!

Tandoori Lachha Paratha Cooking Mistakes to Avoid

• Do not over-knead the dough, else it will become chewy.
• Do not avoid using ghee or butter while making layers.
• If you make the flame too high, the paratha may burn.
• Avoiding these small mistakes will make your paratha perfect.

Homemade Tandoori Paratha Before and After Cooking Tips

The consistency and layering of the dough should be perfect before cooking. Brushing butter or ghee after cooking is mandatory, else it will lose its authentic feel. Serve paratha hot, as it loses its texture after cooling.

Conclusion: Perfect Tandoori Lachha Paratha!

Tandoori Lachha Paratha made at home is not just a recipe, it is an amazing experience. It helps in understanding the art of layering while making it and gives the desi taste of tandoor-style. So, if next time you feel like eating something special, just remember this recipe and become your own master chef with tandoori paratha!

I Hope you understand about Tandoori Lachha Paratha Recipe, Traditional Tandoori Lachha Paratha, How to Make Tandoori Lachha Paratha, Authentic Tandoori Lachha Paratha, Tandoori Lachha Paratha Cooking Tips.

Now that you know the secret of this iconic bread, start practicing. Every paratha is made with a new story, and when your paratha puffs up with layers and comes out of the tandoor or tawa, then your hard work will be successful. Make it at home, enjoy, and enjoy a delicious desi style paratha!