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Laccha Paratha

Laccha Paratha

The Laccha Paratha finds its origins in punjabi cuisine. ‘Laccha’ literally means layered. This gorgeous flakey layered paratha is a close cousin of the malabar parotha but is much easier to make. The ghee soaked layers of the laccha paratha will separate and melt in your mouth and definitely make an ordinary dinner feel extra special.

Yields: 5-6 parathas
Prep Time: 10 minutes
Wait Time: 30 minutes
Cook Time: 25 minutes

Utensils Required

  • Mixing bowl
  • Muslin cloth or kitchen napkin
  • Rolling surface
  • Rolling pin
  • Silicon brush (optional)
  • Frying pan
  • Spatula

Ingredients for the dough

  • Whole wheat flour - 2 cups
  • Salt - 1 teaspoon or to taste
  • Crushed fennel seeds - 2 teaspoons (optional)
  • Ghee - 1 tablespoon
  • Water - 1 ½ cup or as needed

Ingredients for rolling and frying

  • Whole wheat flour - ½ cup for dusting
    Ghee - 5-6 tablespoons

Method

  • Take the flour in a large mixing bowl and add salt and crushed fennel to it.

  • As you mix with your fingers, make a slight depression or well in the flour mixture and pour in the ghee. Carefully mix it in. It should start forming floury lumps.

  • Then begin to add in the water a few spoons at a time and mix it in. Do not add too much water in at once as this may make the dough sticky.

  • As you add in the water the dough will start to come together. Ensure you mix the dough with a gentle hand. This dough does not require any serious kneading.

  • Once the dough is formed cover it with a muslin cloth or a clean kitchen napkin and set it aside to rest for 30 minutes. Letting the dough rest allows time for the glutens in the dough to break down which gives softer parathas.
  • Once the dough is rested, divide it into roughly equal portions. You should have 5-6 dough balls.

  • To start rolling them out, coat the dough ball in dry flour and set it on your rolling surface. Flatten it out and roll it with the rolling pin into a thin circle roughly 8-9 inches wide.

  • Then apply some ghee on the circle using a silicon brush or your fingers. This ghee helps to keep the layers of your laccha paratha separate, much like a croissant.

  • Now dust the circle lightly with some dry flour. You are now ready to pleat your paratha.
  • For the signature layers of the laccha paratha you must make pleats throughout the circle of dough. Begin pleating from one end, first inwards and then lifting the dough up to the point of the first pleat, fold outwards. In this manner pleat the whole circle of dough until you have a thin fan-like line. Smaller pleats will result in a greater number of layers in the paratha.

  • Lift this pleated strip of dough from either end and gently swing it up and down to stretch it. This will help make the layers of the paratha thinner and straighten them.

  • Now place it down on its side so that the flat side is on top. Coat this flat area in ghee and sprinkle lightly with flour.

  • Flip the strip to its side now, so that the pleats are facing up. Begin to curl the strip inwards into the side that has been coated in ghee and flour. Curl the dough in on itself until you have a thick disc with the pleats facing up in a spiral.

  • Repeat this process with all the dough balls.

  • Once ready you can begin to flatten and roll out the discs. Roll them into roughly 6 inch wide parathas. These should be slightly thicker than the initial circle rolled.

  • You may use some dry flour to help with rolling, however you must avoid using too much as it may compromise the taste of the paratha.
  • Heat your frying pan on a medium flame. Place the paratha on the dry frying pan.

  • In about a minute or so you will start seeing the colour of the paratha change and small bubbles start to form on the surface. At this point flip the paratha.

  • On this flipped, half-cooked side apply some ghee. How generous or conservative you are with the amount of ghee is entirely up to you.

  • Flip the paratha over and coat the other side in ghee as well.

  • Cook the paratha evenly flipping when necessary until it is a nice golden-brown colour and completely cooked through.

  • Repeat this with all the parathas.

Notes

  • Serve your delicious laccha paratha hot and slightly crushed to open up the beautiful layers!

  • Do not apply too much pressure while rolling out the parathas or else the layers will get pressed together and not be seen.

  • You can substitute refined wheat flour (maida) in place of whole wheat flour, or make the dough with 1 cup whole wheat flour and 1 cup refined wheat flour for a softer paratha. Although this option is less healthy.

  • You may also use refined wheat flour (maida) to dust the paratha for rolling. This will also result in a crispier exterior.

 

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