What is Lachha Paratha and How to Make It In 3 Easy Steps

What is Lachha Paratha? It is such a thing which seems to be a hybrid between roti and paratha. But is absolutely unique in taste and style.

Its name itself tells that its main highlight is its “lachhedaar” layers. Each layer gives you a perfect combination of crisp and soft. It is mostly the hero of North Indian kitchens, which makes a fun combo with any curry. You just apply butter on it and eat it anywhere. Be it home or dhaba, its taste is of a different level.

How can we talk about Lachha Paratha and not discuss its uniqueness? Its style of preparation is the most special. Roll the dough completely round. Make a coil from it. Then roll it flat again. This is its secret. Layers are formed on every roll and fold which give it its real charm. The aroma of butter or ghee that comes while frying gives the signal of stomach worshipping.

Do you know that the history of Lachha Paratha is also interesting? It is believed that it was born in the Mughal kitchen. Mughal chefs were very obsessed with layers and texture. From then till today, it is the pride of every Indian cuisine. With time different versions have come, but the real Lachha Paratha has its own welcome which is still intact.

What is Lachha Paratha? Why is it Called ‘Lachha’?

It is such a flatbread that is the stylish cousin of roti and a close friend of paratha. It is famous for its layers, which give a crispy and chewy combo while eating. This hero of North India is not only eaten in the kitchen at home, but its order is also guaranteed in the tiffin. Fried in butter or ghee, Lachha Paratha makes a perfect pair with any gravy.

‘Lachha’ means layers, and hence it is named Lachha Paratha. Its main attraction is the thin layers that are formed by rolling, twisting and folding the dough. Since we are talking about layers, just imagine how amazing the combo of buttery crispness and soft texture would be in every bite!

If we talk about the origin of Lachha Paratha, it has its connection with Mughal kitchens. The chefs were masters of layers, and this iconic dish is the result of their experiments. From then till today, this paratha is popular everywhere, be it dinner at home or a buffet at the hotel.

Also Read: Recipe for Lachha Paratha Step by Step Process

Variants of Lachha Paratha are found in different regions of India. In Punjab, it is served with butter, in Bengal, it is served with luchi with a twist, and in Gujarat, there is a slightly sweeter version. Every region has its own version, but the real charm lies in its lachhedar layers!

Ingredients Needed for Lachha Paratha

The basic ingredients for making Lachha Paratha are quite simple, which are found in every kitchen. First of all you need wheat flour, i.e. atta. It is the hero of every household, without it any plan of making Lachha Paratha would fail. Along with it some salt and water are required, which would be useful in making the dough. But the real tadka is butter or ghee, which gives a golden touch to its crispy layers.

If you want to make your Lachha Paratha a little fancy, then try the magic of optional ingredients. Add Ajwain or kalonji to the dough and see how a subtle flavor comes in it. The dough becomes more soft by adding a little milk or curd. And yes, a small pinch of garam masala adds zing to the taste. But don’t go overboard, simplicity is the key!

Be careful while choosing the flour. The flour should be absolutely fresh, which makes a soft dough and the paratha is crispy and springy. If you want to experiment with mixed flour, then a combo of 80% wheat and 20% flour is the best. Pure flour makes the paratha crispy but feels a little heavy to digest.

So just check your pantry and keep the ingredients ready. This is the first step to making the perfect Lachha Paratha, in which fun and enjoyment are guaranteed!

Step-by-Step Guide: How to Make Lachha Paratha

First of all, understand what is Lachha Paratha. It is not just a paratha, it is an art. Both your patience and passion are tested in this process. Come on, let’s start!

Preparing the Dough

First of all, take the flour in a big bowl. Now add some salt in it and if you want to upgrade the Lachha level, you can also mix ajwain. Then add little water and mix the dough. But, add water slowly; if you add too much, your dough will become a swimming pool! Knead the dough well so that it becomes soft and smooth. At this stage apply ghee and cover it and rest for 20-30 minutes. Because even the dough thinks: “Let me chill a bit, then I will work.”

Rolling the Paratha

Now the most interesting part: rolling! Take a medium-sized ball of dough and start rolling it into a round shape. But don’t just make a ball, there is a twist in it! Roll it thin, then apply ghee or butter on it and sprinkle dry flour. Now fold it concertina-style, like a harmonium, and then make a coil and then roll it into a ball. The real secret of rolling is to create layers. One mistake to avoid: do not press the paratha too much while rolling it, the layers will get crushed and then your long paratha will become a regular roti.

Cooking the Paratha

Heat the tawa but remember, the tawa should be hot enough or else the paratha will turn into a rubber ball! Put the coiled paratha on the tawa and cook till both the sides become slightly golden. Then apply butter or ghee on one side and turn it and cook till it becomes crispy. One trick: when you add ghee, press it gently with a spatula so that the layers become crispy.

If trying in the oven, then preheat it to 200°C and place the paratha on a tray and bake for 8-10 minutes. But honestly, oven reduces the original Lachha vibe of the paratha. Tawa is the best, the trusted partner from old times!

So that’s it, your hot Lachha Paratha is ready. Eat it with gravy, pickle or plain butter. Remember one thing, the real taste of this Lachha Paratha is when there is a perfect balance of crispy layers and soft inside. Amazing and satisfying, try it once and see the magic!

Tips for Perfect Lachha Paratha

Making perfect Lachha Paratha is an art and it is successful only when you make crispy and flaky layers which are soft from inside. Just have a little patience and follow some smart tips. Here is your guide.

First of all let’s talk about the layers which are enjoyable in every bite. It is very important to knead the dough properly. Good kneading means the dough should become completely smooth and soft. If the dough is tight then your paratha layers will also be tight and stiff and the eaters will say, “This is not Lachha, it is roti!” So, give the dough a little rest so that the gluten relaxes and the rolling process is smooth.

The layers will become crispy and flaky once you understand the basics of rolling. Roll the dough thinly, apply ghee or butter generously on it, and sprinkle dry flour. Then fold it concertina-style and roll again to form a coil. This is the real secret of folding and rolling. One more trick: apply plenty of butter, don’t overdo it, as that is what will create the crispy magic.

Now comes the matter of keeping the paratha soft. Keep the temperature of the tawa medium-high. If the tawa gets cold, the paratha will become rubbery. Press gently while applying ghee and do not overcook. Overcooking can make the layers hard. Paratha gets a soft centre only when it is cooked evenly from inside and is light golden from the top.

If the layers are not turning out perfect, don’t worry, practice! The secret of this Lachha Paratha is patience and practice. And yes, make it once and taste it. It is also important to understand your skills. So that’s it, have a little fun cooking and see how this perfect paratha brings glory to your name!

Serving Suggestions for Lachha Paratha

Eating Lachha Paratha is fun only when it has a perfect companion, because this is not a game of solo performance, but of a proper duet. Come on, now let’s talk about what things make its taste even more unbeatable with it.

First of all, let’s talk about curries. Lachha Paratha becomes a rockstar with heavy hitters like paneer butter masala, dal makhani, and chicken curry. Because the combination of buttery layers and spicy curry seems like a perfect match made in food heaven. If you like non-veg, then try it with mutton rogan passion, and see how it becomes a Diwali for your taste buds!

If you want to eat something light, then the combo of raita is perfect. Cucumber raita or mint raita feel really fresh and balance the heavy paratha. If it is a hot day, then chilled raita with lachha paratha tastes best. Tell me, what an amazing idea it is to kill two birds with one stone?

There are plenty of options in the world of chutneys too. Its combo with the sweet and sour tamarind chutney or the spicy chutney of green coriander and mint tastes really amazing. If you want a modern twist, then you can try it with hummus or guacamole as well. But for the traditional taste, a big dollop of butter is also enough.

And yes, modern pairings are interesting too. Serve it with pizza style toppings or experiment with shredded cheese dal. The beauty of Lachha Paratha is that it blends with every style. Just remember, its crispy and soft layers are its real heroes. Don’t think, just try it and see how everyone at the dining table just says “Wah!”!

How to Store Lachha Paratha

The taste of Lachha Paratha is amazing, but sometimes it is difficult to eat it fresh, especially if you are short of time. Then don’t worry! Today we will tell you how to store raw dough and cooked parathas, and make them fresh again.

First of all let’s talk about raw dough. If you feel that you will also make Lachha Paratha for breakfast tomorrow, then knead the dough well and pack it in an airtight container. Keep it in a cool corner of the fridge, where there is no trace of heat. It will stay fresh for 2 days, but if kept for more days then the gluten mood will get spoilt and the paratha can become chewy. A pro tip: do not forget to wrap the dough, else it will become a dry desert inside the fridge itself.

Talking about cooked parathas, their process is a little different. Let the paratha which is already made cool down first. If you store hot parathas then condensation will break its crispy layers. Wrap each paratha in butter paper or foil, and pack it in a ziplock bag and keep it in the fridge. This too is safe for 2-3 days, but if you store it for too long then the mood of the paratha will go off!

The best way of reheating is tawa. Heat the paratha on a medium heat by applying some butter, and that’s it! It tastes absolutely fresh, just like it was just made. Don’t use microwave; its job is only to heat the food, not to enjoy it.

So now you understand that how to store and reheat this long paratha after making it? As long as your paratha remains crispy and soft, its enjoyment will work at full power. Just follow the tips and keep the paratha ready, whenever you have a craving!

Frozen Lachha Paratha: Ready-to-Cook Option

In today’s busy times, frozen Lachha Paratha is a blessing. You don’t have to bother about making the dough or the effort of rolling it. Just open the packet, heat the tawa and the paratha is ready! But the question is, is this ready-to-cook option worth it? Let’s explore it.

The biggest plus point of Frozen Lachha Paratha is its convenience. Put it straight from the freezer on the tawa. The tawa should be on medium-high heat, neither too hot nor cold. If the tawa gets cold, the crispiness of the paratha will disappear. First cook one side till it turns light golden, then apply ghee or butter and flip it and cook till the other side also becomes crispy.

Frozen Lachha Paratha is a perfect option when time is less and cravings are high. But if you want absolutely authentic layers and fresh fun, then homemade paratha is unbeatable. Don’t think, sometimes ready-to-cook option also works. But yes, whenever you have time, do try the fresh version once, because only then you will understand what is the real taste of this Lachha Paratha!

Health Benefits and Calorie Count

Is Lachha Paratha truly healthy? It depends a little on how you make it. If you add ghee and butter in every meal, then obviously it can be a heavy meal. But if you are cooking a little conscious, like using less oil or butter, then it can be a balanced meal.

If you want a little guilt-free feeling, try making the paratha a little light, like using olive oil or making a multi-grain version. This way you can control your calorie intake a little without missing out on the fun. And yes, a healthy tip: enjoy paratha with your favourite veggies or dal, so that you get a combo of both nutrition and taste.

So overall, the health impact of this Lachha Paratha depends on your choices. If you eat in a balanced manner, it can be a flavorful and satisfying meal. But if you are planning to have excess ghee and butter, then eat it after considering the calorie count a little. Healthy or not-so-healthy, but if you taste its amazing layers once, you will forget everything, fit or unfit!

Lachha Paratha vs. Other Parathas

Lachha Paratha vs. Other Parathas – This comparison is quite interesting! It is a bit fun to understand the difference between this Lachha Paratha, because you think that all parathas are of the same type, but no friend, each one has its own welcome.

First let’s talk about regular paratha. Regular paratha is very simple, just mix flour, ghee and a little salt and roll it out and fry it on a tawa. There is just one layer and when it is made it can be soft or a little crispy like a regular roti. Now, Lachha Paratha is different! There is a special technique in it in which layers are made by folding and rolling the dough.

When you see it on the tawa, one layer is crispy and the inner layers remain soft. This is a perfect combination, which makes eating something else even more enjoyable. Whenever you eat regular paratha, you feel that there is only one layer, but in every bite of Lachha Paratha, you will get a surprise of a layer.

Now, let’s talk about Lachha Paratha vs. Kerala Parotta. Kerala Parotta is quite famous in South India. Its texture is also flaky, but it is a little more soft and slightly greasy. The layering of Lachha Paratha is a little different. While making Kerala Parotta, the dough is made a little elastic and more butter/ghee is used which makes it quite soft and fluffy.

But the texture of Lachha Paratha is also crispy and the layers are also more distinct. Kerala Parotta is mostly eaten with South Indian gravies, whereas you can enjoy Lachha Paratha with any curry, dal, or even simple curd.

So, both the parathas have their own distinct style but the fun of Lachha Paratha is something else. Its perfect balance of crispy layer and soft center is extremely addictive. And when you eat it with your favourite curry, then it feels like experiencing food heaven!

Regional and Cultural Significance of Lachha Paratha

This paratha is the hero of North Indian cuisine, which is the perfect cousin of roti. What is this Lachha Paratha, the answer cannot be given in just one word; this paratha is liked everywhere with its layers and taste. Be it Punjab or Delhi, the way of eating this paratha is different everywhere, but the taste of eating it is equally amazing. Whether it is to be served with Tandoori chicken or with dal makhani, the magic of this paratha gets mixed in every dish.

And if we talk about special occasions, then this paratha becomes a part of any celebration. Be it a wedding, birthday or any festival, the meal is not complete without Lachha Paratha. Suppose if any special guest comes to your home, then also this paratha makes its place. Be it a special invitation or a weekend feast at home, this paratha becomes everyone’s favourite.

There is another twist while serving Lachha Paratha-a little raita, chutney, or butter can add a little more flavour. If you are attending a North Indian function, be careful while eating paratha, because you would need more with every bite! And in some specific regions, this paratha is also served in a slightly different style. Like in Punjab, a little more butter, and in Delhi, an extra crispy touch!

This paratha is not just food, it is a tradition. If you want to understand what level the food culture is at in North India, then just find out the answer to What is Lachha Paratha. The real significance of this paratha is the pleasure of eating it with the family.

Frequently Asked Questions About Lachha Paratha

Can Lachha Paratha Be Made Without Oil or Ghee?

Brother, What is Lachha Paratha without ghee or oil! But if you want oil-free version, it can be done, but the flavor will be a little low. The magic of ghee is something else, and it gives crispy and flaky layers. If you are health conscious and want to stay away from ghee, you can use slightly less amount of oil or you can dry cook it on a tawa. But remember one thing: the crispy and soft magic that ghee and butter give to paratha is of a different level.

So these were some common questions that people ask while making long paratha. Now you feel, “this paratha can be anything!” And really, the more you experiment, the more fun you will get to make paratha. But the real enjoyment is when the paratha is made with ghee, butter and your love!

Now you know What is Lachha Paratha, How to Make Lachha Paratha, Lachha Paratha Recipe, Step-by-Step Lachha Paratha Guide, Traditional Indian Lachha Paratha.

Conclusion

Lachha Paratha is one such dish that everyone must try at least once. If you have never seen the magic of its crispy and soft layers, then you have missed some important moments of your life! It is not just a paratha, it is an experience. When you will eat it with your favourite curry or raita, you will feel that your food game has totally leveled up. Who knows, at your next dinner party everyone will be learning the secret of this Lachha Paratha!

Now don’t think that you will have to pay restaurant bill for making Lachha Paratha. You can make it at home as well, and that too in the comfort of your kitchen. Kneading the dough, making the layers, and applying a little ghee—you can do all this yourself. It will take a little practice, but when you make your first perfect Lachha Paratha, you will feel that you have made the biggest achievement of your life. And when that paratha is golden, crispy and flaky, then you will know what level of food magic you have created!

If you haven’t tried this Lachha Paratha at home, what are you doing? This is a fun and easy recipe that is satisfying on every level. Best part: The amount of ghee and butter you add will depend on your choice, and anyway, homemade paratha never fails. So, wear an apron, pick up the rolling pin, and challenge your cooking skills a bit. You are guaranteed that when you take the first bite, you will think to yourself, “He has really become a master chef!”