Laccha Paratha has several layers and turns out delightfully crispy. Its light, flaky texture is the perfect accompaniment to any thick-gravies or simply with a bowl of yogurt. Try it with your favorite paneer butter masala or Dhaba style paneer bhurji gravy.
The secret of making perfect laccha parathas lies in rolling them the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two laccha parathas. This step by step photo recipe employs extremely easy and unique techniques and provides detailed instructions to help you make perfectly layered paratha. You can make laccha paratha with maida or multigrain flour. Here I have made laccha paratha with the mixture of whole wheat and all-purpose flour.
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon semolina(sooji)
1/2 teaspoon dry fenugreek leaves
1/2 teaspoon dry mint leaf powder(optional)
1/2 teaspoon powdered sugar
Wheat flour for dusting
3/4 cup warm water
3-4 teaspoon oil
Salt as per taste
How to make Laccha Paratha:
Step1: In a big bowl add all the ingredients (except dry fenugreek and mint powder) like all-purpose flour, whole wheat flour, semolina (or sooji), salt, sugar, melted ghee (The more oil or ghee you use to make the paratha, the flakier it will be) Step2: Knead smooth dough by mixing all ingredients and adding warm water in small incremental amounts (1 or 2 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough. The dough should be soft like chapati dough. Grease surface of dough with 1/2 teaspoon of ghee, cover it with a clean muslin cloth and leave it to set at room temperature for 25 -30minutes.
Step3: Divide the dough into 6-7 equal portions. Take one dough ball, flatten it like pattie (by pressing between your palms or against rolling board and coat it with dry wheat flour. Step4: Roll out dough ball in a circular shape (approx. 7-8 inch in diameter) or as thin as possible. Now spread 1/2 teaspoon ghee or oil evenly over the entire surface using a brush or your hand and sprinkle some crushed dry fenugreek leaves along with mint powder (optional) and dry wheat flour over it.
Step5: Now using pizza cutter or knife cut the entire paratha into very thin strips. Using knife or scraper lift and fold the strips together until the entire rolled paratha is like a stack of folded pleats (refer image).
Step6: Now hold each end of long stacked-pleated strip with your first two fingers and thumb. Lift the strip slowly away from rolling board and give a few mild gentle swings. This will stretch the strip a bit. Step7: Horizontally place the elongated strip on a rolling board. Roll it like a Swiss roll. Press and stick outer-end against roll’s immediate surface. Prepare remaining rolls.
Step8: Take one roll and place it horizontally on a rolling board. Coat it with dry wheat flour and roll it out gently without applying too much pressure and give it a round shape (approx 5-6 inches diameter). Laccha paratha is quite thicker than normal paratha.
Step9: Heat a tava (griddle) and cook the paratha until golden brown spots appear then flip it over to the other side. Spread a little ghee/butter on the other side also and cook both sides well until golden brown.
Remove from tawa after both the sides are cooked well. Serve hot with paneer butter masala, paneer bhurji, mix veg raita, coriander chutney or pickles. Enjoy yummy and delicious layered laccha parathas.