Lachedar paratha is a multi-layer paratha made up of whole wheat flour. The layered look of the paratha gives it an attractive texture. Each and every restaurant, street stalls, and Dabha serves this variety of paratha, but it is always hygienic to make it fresh at home. If you are paratha fan then surely try this Lachedar paratha recipe. Not only are these are tasty in eating but also good in appearance. It is a very popular North Indian dish which is also commonly available in all the other places.
Lachedar Paratha
- Author: Chandni Agrawal
- Recipe Category: North Indian Breads
- Cuisine: Indian
Description: Lachedar paratha recipe is a very popular North Indian dish. Lachedar paratha is a multi-layer paratha made up of whole wheat flour. It simple to make.
Ingredients for Lachedar Paratha:
- Whole wheat flour – 2 cups
- Salt to taste
- Water for kneading the dough
- Ghee for greasing.
Note: You can use oil or butter to spread over the cooked paratha.
Method for Lachedar Paratha:
- Take a bowl. Add flour in it. Also, add salt. Add 1 tsp of ghee also.
- Mix well all the ingredients.
- Knead a soft dough with water. Keep it aside for 15-20 minutes.
- Now make small balls from the dough.
- Take one of the balls. Roll it in dry wheat flour.
- On a rolling board roll it in a small round of about 6″ diameter with the help of a rolling pin.
- Apply ghee or oil all over add sprinkle some wheat flour.
- Now start pleating the paratha just like we pleat a saree or as done in Swiss roll.
- Now roll the pleated dough in a circle. Join the edges.
- Now again roll the paratha to a diameter of 6-7 inches.
- You will be able to see the layers lightly
- Now heat a tava.
- Put the rolled paratha on the tava. Keep the flame to medium. When tiny bubbles start to appear flip the paratha. Apply oil on the above side.
- Flip the paratha to other side and apply oil. Press the paratha with the help of a spatula.
- Now cook the paratha until it becomes golden brown.
- Repeat the same process with the remaining balls.
Note: You can use oil or butter to spread over the cooked paratha.
Additional Information:
- Calories: 274 calories
- Total Time: PT40M
- Serves: 6
- Date Published: 2016-09-07
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This paratha is made by pleating the dough like a Swiss roll and then rolled flat like a simple paratha. While cooking the layers become more visible. The paratha is also very crispy and tasty. The artful layer-look of at the paratha is alluring to the eyes and the delicious taste is a treat for taste buds. You can make these parathas by various methods at home, but there will be no altered in the taste or the texture. Choose the method that is comfortable and easy for you to cook these parathas.
These are called lachedar paratha because lacha means layers. As it is a multi-layer paratha it is called lachedar paratha. I learned this dish from my cousin. Once I went at her home for a lunch. There she made these parathas along with Matar paneer ki sabzi. These parathas are actually easy to make only the name sounds difficult. The crispy paratha with the soft layers is quick to try at home without needs of much ingredients. All you need is wheat flour, water for binding, salt for taste and ghee.
This recipe is similar to parotta recipe. Parotta is a famous Street food in Tamil Nadu. An addition of ghee while kneading the dough will make nice and soft parathas. I usually make these parathas with some paneer dishes like Matar paneer or paneer butter masala. This can also be served with a spicy pickle or any type of Raita.
Do try making these parathas for your children they will surely like these parathas. The preparation is simple, easy and quick. Though the preparation is same, yet you would find the difference of taste in all the different places you eat them. Learn and give its original taste the tweak of your flavors. Making the layers may be a tricky task, but it’s worth to try for the tasty outcome of the delicious paratha. Make it at your convenience and customize with its taste retaining the layer-look.
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Remarks:
- Total time for cooking Lachedar Paratha at home is 40 minutes. The preparation or the kneading and resting of dough needs 15-10 minutes.
- The measure of ingredients make’s paratha that serves 6 people
- Don’t apply much pressure while rolling the paratha otherwise the layers will not be seen.
- Do not make the thick layers, keep it medium-sized layers.
- While you are cooking, make sure that the inner part is not left uncooked.
- Getting the correct shape is tough but it is not compulsory.
- An addition of ghee in the dough will make soft paratha.
Garnish:
Serve the hot Lachedar Paratha with any chutney/pickle/sauces or with the sabzi, Dal, and rice. You can have paratha along with any type of soup as well. Generally, all the sabzi with vegetable curry, tomato curry or gravy can be placed with the paratha in the plate.
Garnish them with:
- Shredded Cheese
- Spring Onions
- Green Chilies
- Onion Rings
There are other Paratha Recipes which you might be interested in such as Onion Paratha which has onions are core ingredient and can be eaten with dip of onion Raita, Cheese Paratha for the all the cheese lovers, Healthy Palak Paratha with Palak Soup, Methi Paratha, Matar Paratha, Gobi Paratha, Coconut Paratha with spread of coconut chutney, Yummy Pizza Paratha, refreshing mint flavored Pudina paratha along with mint Raita and much more.
You can try Mushroom Paratha with Cream of Mushroom Soup. If you have made Lahsun Paratha, then pair it with garlic chutney. The best way to have Dry Fruit Paratha is to dip into fruit-custard and eat. The best sabzi which can go with most common Aloo Paratha can be Dahi Aloo or Aloo Capsicum. For the paratha made from mixed vegetable, you can eat it with the mixed Vegetable Curry. For the healthy eating, you can have the Broccoli paratha with the hot and warm cream of broccoli soup.
They can be eaten alone with the dip of homemade tomato ketchup. So have this snack and spread the word about their taste, texture, and layers!