Laccha Paratha

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• Water, as needed Water, as needed
• Ghee, for brushing and frying Ghee, for brushing and frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
2. 2.
   Add the ghee and mix well until the mixture resembles breadcrumbs.
3. 3.
   Gradually add water and knead the dough until it is smooth and elastic. Cover the dough and let it rest for 30 minutes.
4. 4.
   Divide the dough into equal-sized balls and roll each ball into a thin circle.
5. 5.
   Brush the surface of the rolled dough with ghee and sprinkle some flour over it.
6. 6.
   Starting from one end, fold the dough into pleats like a fan.
7. 7.
   Roll the pleated dough tightly from one end to the other, creating a spiral shape.
8. 8.
   Flatten the spiral-shaped dough and roll it out gently into a circular shape.
9. 9.
   Heat a griddle or tawa over medium heat and place the rolled paratha on it.
10. 10.
    Cook the paratha on both sides, brushing ghee on each side, until golden brown spots appear.
11. 11.
    Repeat the process with the remaining dough balls.
12. 12.
    Serve hot and enjoy the flaky goodness of Laccha Paratha.

Treat your ingredients with care...

• Whole wheat flour — Ensure that the whole wheat flour is fresh and free from any lumps for a smooth dough.
• Ghee — Use good quality ghee for a rich and authentic flavor. If you prefer a vegan or dairy-free option, substitute ghee with vegetable oil.

Tips & Tricks

• To achieve flaky layers, make sure to roll the dough tightly and evenly.
• Brushing ghee on each layer while cooking enhances the taste and texture.
• If you prefer a spicier version, add a pinch of chili powder or crushed black pepper to the dough.
• Serve Laccha Paratha hot off the griddle for the best taste and texture.
• Leftover parathas can be stored in an airtight container and reheated in a toaster or on a griddle.

Serving advice

Laccha Paratha pairs well with a variety of dishes such as curries, dals, or even as a wrap with your favorite fillings. Serve it alongside raita (yogurt dip) or pickles for a complete meal.

Presentation advice

To enhance the presentation, brush the cooked parathas with a little ghee and sprinkle some chopped fresh coriander leaves on top before serving. This adds a pop of color and freshness to the dish.