I have always been so fascinated with Indian Breads. So much so that somebody recently said I could start a blog just on these. And I was trilled reading that. Anyway this was the gyan I had written when I had shared Lachha Paratha.
Indian Breads comprises both of Crapes and Flatbreads. Please understand that the article was written from a South Indian perspective, who had read zillion books on understanding the difference between a roti, a chapati and some. As it always happens, definitions and meanings get redefined all the time. And the names are interchanged and used. So lets not get into those issues.
While there are so many versions of flatbread prepared with different flours, the focus is mainly on wheat and its byproducts.
So in the Rotis, the most common Wheat or Maida based flat breads are Chapatis (Wheat Flour), Parottas (Maida).
From what I understood from my North Indian friends is this, they call Roti or pulka which is dry fired over tawa and flame and is not layered. While South Indians fold the rolled ones and roll it out and finally fried by applying oil. These are called chapatis. But North Indians call these as parathas. While we understand parathas as mostly stuffed ones. So by this you know how much of a confusion it is. Between, lets not talk about Tandoori Roti or the Naans!
And to add to the confusion, you have Lachha Paratha. These are wheat layered parathas. While the same maida based layered parathas are called as Parottas in south.
While I have always been making triangle parathas, lachha paratha all the time at home, until I took the pains to read, I never knew the name. Anyway here’s the recipe for Lachha Paratha.
Prep Time: 3 -4 mins per paratha
Resting Time for the dough – 1/2 hr
Makes: 6 parathas
3 cups Whole Wheat Flour / Gehun ka atta
Salt to taste
2 tsp Ghee / Clarified butter
2 -3 tsp Ghee + 3 tsp wheat flour
2 -3 tbsp flour for dusting
Water as required to make the dough
2 -3 Oil
Tawa for frying
- Take the flour in a bowl along with salt and ghee. Mix well. Slowly add the water and knead to a soft pliable dough. Cover with a wet muslin cloth and let it rest for 20 – 30 mins.
- In a bowl, make a mix of the ghee and flour together and keep it aside.
- Divide into equal balls. Dust with flour and using a rolling pin, roll out the balls into thin discs.
- Spread 1/2 tsp of the ghee+atta mix on the disc. Start from one side and roll inwards, till you roll completely as a rope. The way you do it, you will end up with a tight rope.
- Dip your fingers into the ghee mix and spread over the top of the rope. Circle it again as a spiral with the ghee covered. You will end up with a spiraled disc again.
- Dust it with flour and gently roll it again.
- Meanwhile heat a tawa and once it’s hot, fry the rolled out paratha. When one side is cooked and rises up, spread a little of the ghee atta mix on the top and sprinkle oil around the parathas.
- Flip over the other side and cook in the same way. Ensure it doesn’t get burnt.
- Once it’s cooked on both sides, remove to a plat and clap at it while it’s hot. This way you will loosen the layers.
- This paratha ends up being very heavy. Serve it with a gravy of choice
- Melt the ghee before mixing with the flour for spreading.
- Ensure the rope is tightly rolled in and then don’t apply too much force while rolling it out. Else the flaky layers will not get separated.
- The flour tends to get burnt while you apply over the top and then cook, dust it away before you remove.