Recipe for Lacchha Paratha

Lacchha paratha is a popular North Indian flatbread known for its distinct flaky layers, buttery texture, and flavorful taste. Its unique spiral shape, created by layering dough and ghee, makes it a go-to accompaniment for various Indian curries, dals, and gravies. Here’s a step-by-step guide to preparing the perfect lacchha paratha.

Ingredients:
●    2 cups whole wheat flour (atta)
●    1/4 cup all-purpose flour (optional for extra softness)
●    2 tablespoons ghee or oil
●    Salt to taste
●    Water for kneading
●    Ghee or butter for cooking

Step-by-Step Instructions:

1. Prepare the Dough: Start by mixing the whole wheat flour and all-purpose flour (if using) in a large bowl. Add a pinch of salt and two tablespoons of ghee or oil. Gradually add water and knead into a soft and smooth dough. The dough should be pliable but not sticky. Cover it with a damp cloth and let it rest for 20-30 minutes.

2. Roll the Parathas: After the dough has rested, divide it into equal-sized balls. Take one dough ball and roll it into a thin circle using a rolling pin. The size should be similar to that of a roti or chapati.

3. Create the Layers: Once you’ve rolled the dough out, spread a thin layer of ghee or butter on it. Then, fold the paratha into pleats by folding it back and forth, much like you’d fold a paper fan. Roll the pleated dough into a spiral and tuck the end underneath.

4. Roll Again: Take the spiral-shaped dough and gently roll it out again into a circle, ensuring you don’t flatten the layers too much. The size should be around 6-7 inches in diameter.

5. Cook the Paratha: Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the tawa and cook until small bubbles start to appear. Flip it over, apply ghee or butter, and cook for a few more seconds. Repeat the process for both sides until the paratha turns golden and crispy.

6. Serve: Once cooked, serve the lacchha paratha hot with any curry, yogurt, or pickle of your choice.

Tips for Perfect Lacchha Paratha:
●    Always use room-temperature ghee for layering, as it spreads more easily.
●    Don’t rush the process of folding and spiraling, as these steps are crucial for creating the signature flaky texture.
●    Adjust the heat as needed to ensure the paratha cooks evenly without burning.
Lacchha paratha is versatile and can be made in various flavors by adding ingredients like chopped coriander, kasuri methi, or grated cheese. This recipe is simple, but the result is a deliciously crispy and flavorful bread that pairs perfectly with many Indian dishes.