Dish
Laccha paratha
Laccha paratha is made by mixing flour, salt, and water to form a dough. The dough is then rolled out and brushed with ghee or oil. The dough is then folded and rolled out again to create layers. The layered dough is then cooked on a griddle until it is golden brown. Laccha paratha is a crispy and flaky bread that is perfect for adding some texture to a meal.
Origins and history
Laccha paratha originated in North India and is a popular dish in Punjabi cuisine. It is believed to have been created during the Mughal era and has since become a staple in Indian cuisine.
Dietary considerations
Laccha paratha is vegetarian and can be made vegan by using oil instead of ghee. It contains gluten and is not suitable for those with celiac disease or gluten intolerance.
Variations
Variations of Laccha paratha include adding different spices or herbs to the dough. Some popular variations include pudina paratha, a mint-flavored bread, and ajwain paratha, an ajwain seed-flavored bread.
Presentation and garnishing
Laccha paratha can be presented on a platter with other Indian dishes or served individually. It is often garnished with fresh coriander or mint leaves.
Tips & Tricks
To make the perfect Laccha paratha, make sure to brush each layer with enough ghee or oil for maximum crispiness.
Side-dishes
Laccha paratha is often served with curries or chutneys. Some popular side dishes include raita, a yogurt-based dip, or aloo gobi, a potato and cauliflower curry.
Drink pairings
Laccha paratha pairs well with a variety of drinks, including lassi, a yogurt-based drink, or chai, a spiced tea.
Delicious Laccha paratha recipes
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