Lachha paratha and aloo ki sabzi is a must try at home
Lachha paratha is usually served with potato curry or aloo ki sabzi. It can also be eaten with yogurt or pickles.
Table of Content
- All about Lachcha Paratha
- Tips to make Lachcha Paratha
- Influencer review about Cast iron cookware
- Recipe Card
All about Lachcha Paratha
Lachha paratha is a flaky, crispy paratha variant that is also known as lachedar paratha . In Punjabi, "parat" or "lachha" means layer, and this name refers to the layers of dough that are visible in the cooked paratha. The South Indian variation of this laccha paratha is Parotta, which is made from all-purpose flour and is a specialty of Malabar cuisine.
Lachha paratha is usually made with whole wheat flour, though you can include some all-purpose flour in the dough. In some restaurants, a mix of flours may be used. The dough is kneaded with water and oil, and then left to rest for 30 minutes. After resting, the dough is flattened and cut into small strips. These strips are then rolled out into thin circles.
The lachha paratha is cooked on a hot griddle or tava, and brushed with ghee or oil. Once cooked, it is served hot with raita, pickle, or chutney.
Simple tips to make Lachha Paratha:
1. Use a rolling pin to roll out the dough into a thin, circular sheet.
2. Place the dough sheet on a hot tava or griddle and cook for a few seconds until it starts to puff up.
3. Flip the paratha over and cook for a few more seconds.
4. Remove from heat and serve hot with chutney or raita.
Influencer Review about the product :
It's a beast!
I'm very happy with the finished product. This has become my go to skillet for just about everything. The size isn't unmanageable and it's actually quite versatile. I can cook larger dishes or multiple things at once. I've used it for baking in the oven ,on my glass top stove, on a campfire, on my outdoor stove, and on my BBQ grill. I think I'll probably end up getting a lid for it but otherwise it works great
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