The story of Laccha Paratha and how to make it at home

Parathas are one of the most popular flatbreads made in India. India is rich in diversity of foods so one can easily find various types of parathas in different parts of the country. Laccha paratha is a unique flatbread which can be made with both wheat flour and all-purpose flour. It is traditionally fried with ghee and becomes crispy and flaky, and the layers can be visible from outside. It can be served with your favourite curries. Laccha paratha is an all-time favourite for Indians. But did you know how laccha paratha came into existence?

Laccha paratha is a popular flatbread of Punjabi Cuisine. It is said to be originated in the Indian sub-continent during the 12th century. The term 'Laccha' means 'ring'. This paratha is made of layers of dough resting upon each other with each layer looking like a ring. The dough is frequently folded over while adding ghee to it, and frying it on a pan or in tandoor. Laccha paratha looks very similar to Malabar parotta; a flatbread popular in Kerala. Several techniques can be used to make this paratha. The technique you use is very important, usually, there are two types of laccha paratha; a tawa laccha paratha and a tandoori laccha paratha. Tandoori style is the traditional way of cooking the paratha which gives it a dry and smoky texture. Whereas the tawa laccha paratha, though, tastes the same but has a more crumbly texture. Laccha paratha can be easily prepared at home. Here is how you can make the perfect laccha paratha:

Ingredients:

All-purpose floor - 2 cups

Water - 1 cup

Ghee - 1/2cup

Dry flour - 1/2cup (for dusting)

Salt - 1 tsp

Instructions:

1. To make Laccha paratha, first, you need to prepare the dough. Take a bowl and add flour, salt and ghee. Knead the flour until it is soft. Then, cover the dough with a clean cloth and set it aside for 30 minutes.

2. Then, make eight balls out of it. Roll it into a circle and apply ghee on it. Then roll it into a round again and you can start making the laccha paratha. With a rolling pin make it flat paratha.

3. Start with making pleats like a saree, from one end to another. Then form these into balls again and with a rolling pin, roll it into a paratha.

4. Take a tawa and heat in on medium flame. Add a little ghee on the tawa and put one paratha on it. Fry it on both sides until it turns golden brown and crispy. Serve it hot with your favourite curries.

1. Mix some maida flour with it to make it softer.

2. Use ghee rather than vegetable oil to knead the dough for more soft and crispy paratha.

3. Do not put too much pressure while rolling the layered dough into a paratha. This will give visible layers to the paratha.