Laccha Paratha is a layered Punjabi dish that is made from Maida or wheat flour or a combination of both. It is very similar to south indian Parottas except that Laccha parathas are a little bit more crispier and more flat.
I wanted to try Parottas since a long time but wasn’t sure if I could that many layers and how it would turn out. So I tried with Laccha paratha and it turned out so good! 😀 The layers were well-defined and it was crispier on the outside and softer on the inside. I was so happy that it turned out well on my first attempt itself. I have made these parathas with a combination of whole wheat and All-purpose flour. If you want you can try with only wheat flour too. I usually add some greens or vegetables in my Rotis/chappathis. It’s a good way to add in those green goodness to the picky eaters at home. So, in this recipe, I tried adding mint leaves to the dough to make it Mint laccha paratha. The flavor is distinct and is worth a try. Moving on to the recipe..
|Makes : 8 parathas||Prep time : 30 mins|
|Whole wheat flour||1 cup|
|All-purpose flour||1 cup|
|Mint leaves(Finely chopped)||1/2 cup|
- In a wide bowl, add Whole wheat flour, all-purpose flour, salt and rava. Mix well together.
- Now add the chopped mint leaves.
- Slightly warm the milk and start adding to the flour. Then add the required amount of water and oil to make smooth non-sticky dough.
- Apply oil all over the dough and cover it with a wet cloth or a plate and let it rest for at least half an hour.
- Then divide the dough into equal-sized balls. Roll out one dough ball as thinly as possible and apply oil on it’s surface.
- Then cut the rolled out dough into thin strips using a knife or a pizza cutter.
- Now gather the cut strips together to make one lone strip and roll it horizontally to make another ball.
- Repeat the same with the rest of the dough balls.
- Again apply oil on it’s top and let it rest for another 10 mins covered with a wet cloth/plate.
- Now, take one dough ball and flatten it with the palm of your hand. Flatten it gently without smudging the layers together. If you use a rolling pin, the layers will smudge and will become one.
- Heat a tawa and place the rolled out dough on it. Drizzle with oil and turn over. Cook until it has brown spots on both sides. Always cook on a medium flame. Since the parathas are a little bit thicker, cooking on a high flame will make it crispier on the outside without properly cooking on the inside. Repeat the same with the rest of the dough.
- Have your Mint laccha paratha with a gravy of your choice or with just pickle and curd!