Masala Lachha Paratha
Masala Lachha Paratha is a classic North Indian dish known for its flaky, layered texture and a subtle spice blend. It is enjoyed across India in many households and is particularly popular as a breakfast or brunch item. The word 'lachha' refers to the multiple layers that are created through a special rolling technique. Typically served with curd or pickle, it’s a delightful accompaniment to various curries.
History of Masala Lachha Paratha
This layered bread has its roots in the Punjabi cuisine, where it was first crafted by skilled cooks to complement the spicy and flavorful Punjabi dishes. Over time, it has become a staple across North Indian cuisines and has numerous variations, including plain, stuffed, and masala versions.
Ingredients
- Whole Wheat Flour - 2 cups
- Gram Flour (Besan) - 2 tablespoons
- Ajwain (Carom Seeds) - 1/2 teaspoon
- Cumin Powder - 1/2 teaspoon
- Red Chili Powder - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Garam Masala - 1/2 teaspoon
- Salt - to taste
- Water - as needed
- Ghee or Oil - 1/4 cup
- Chopped Coriander - 2 tablespoons
- Finely Chopped Green Chillies - 1 tablespoon
- Butter - for serving
Preparation
In a large mixing bowl, combine whole wheat flour, gram flour, ajwain, cumin powder, red chili powder, turmeric powder, garam masala, and salt.
Add chopped coriander and finely chopped green chillies to the mixture, then gradually mix in enough water to form a dough. Knead until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for about 30 minutes. This allows the gluten to develop and makes the dough easier to roll.
Cooking Process
Divide the dough into small equal-sized balls.
Roll each ball into a thin circle on a flat surface, dusting with a little flour if needed.
Spread a little ghee or oil over the surface of the dough, then sprinkle some additional whole wheat flour on top.
Accordion-fold the dough to create layers, then roll the folded dough into a spiral shape.
Flatten the spiral gently, then roll it out again into a disk about 5-7 inches in diameter.
Heat a tawa or skillet, and place the rolled paratha on it. Cook for about 1 minute on one side, flip and apply some ghee on the cooked side.
Flip again and spread ghee on the other side. Press lightly with a spatula until both sides are golden brown and crisp.
Remove from heat and serve immediately with a dollop of butter.
For more cooking time tips, refer to our guide.
Serving Suggestions
Masala Lachha Paratha is wonderfully versatile and can be enjoyed with various side dishes. It pairs excellently with yogurt or lassi for a refreshing combination. You can also serve it with a side of pickle or any curry dishes like paneer butter masala or chole for a complete meal. It is best served hot, as the layers remain crisp and flavorful.
Whether you are indulging in a weekend brunch or a delightful dinner, Masala Lachha Paratha is sure to bring warmth and satisfaction to your dining table.