Paranthas are one of the most liked Indian flat breads and are made with a lot many variations. Lacchha Parantha is a popular kind of parantha from the Northern regions of India. It is a layered parantha which can be made in tandoor or even on a tawa at home.
To purchase any highlighted ingredient or equipment used in this recipe, click on it.
- 1 cup All-purpose flour (Maida) + extra to dust dough balls
- Pinch of Salt
- ¼ teaspoon Ajwain (Carom seeds)
- 1 tablespoon Ghee or Cooking Oil + more for shallow frying
Procedure for making Lacchha Parantha
- Add salt, carom seeds and 1 tablespoon ghee/oil into the maida. Mix well and then add water slowly to knead soft dough. Keep aside for 20 – 30 minutes covered with a damp cloth.
- After 20 – 30 minutes, divide the dough into 3 or 4 equal parts and roll into balls within greased palms. Again let the balls rest for 10 minutes covered with a damp cloth.
- After required resting is done, place the dough balls on the rolling plate, well coated with maida from all sides and flatten them as thin as you can.
- Drizzle some ghee or oil on the top surface of one of the rolled out balls and spread it all over evenly with your fingers. Dust a little maida over it and again spread over evenly with your fingers.
- Now pick this sheet from one side holding two edges and start folding it making pleats until a thin layered flat string is obtained. Roll from one corner swirling to make a coil shape keeping edges of the layers upwards and tuck the last end into the base of this coil. Keep aside for 5 or 7 minutes more covered with a damp cloth to rest.
- Meanwhile, put a griddle or tawa on medium heat and put 1 teaspoon oil/ghee on it. Then wipe it with a paper tissue so that the surface becomes smooth.
- Dust the folded and rested dumplings nicely with maida and put on the rolling board. Roll to ¼ inch thick flat parantha with the help of a rolling pin and put on hot tawa.
- Let it get cooked until you see change in texture and color of it on upper side, it starts getting puffed here and there too. Turn it over to other side and apply or brush some ghee or oil all over evenly.
- Turn it over again and apply some ghee on this side too and then cook shallow frying them from both sides simultaneously until nice light brown patches appear on both sides.
- Remove it from tawa and repeat the process to make all paranthas.
- Serve hot with veg. or non veg. curry of your choice.