How do I achieve perfectly flaky and layered Lachha Parathas? What type of fat is best to use between the layers?

Question

How do you achieve perfectly flaky and layered Lachha Parathas? Discover what type of fat is best to use between the layers for that classic texture.

Answer 1

To achieve perfectly flaky and layered Lachha Parathas, use a generous amount of fat (ghee or butter are best) between each layer, and roll the dough thinly and evenly. The key is creating many thin layers that separate during cooking.

Detailed Explanation:

Lachha Paratha, also known as layered paratha, requires a specific technique to achieve its signature flaky texture. Here's a step-by-step guide:

1. Prepare the Dough: Start with a soft, pliable dough made from whole wheat flour (atta), water, salt, and a little oil. Knead it well for at least 5-7 minutes until smooth and elastic. Let the dough rest for at least 30 minutes, covered, to relax the gluten.

2. Divide and Roll: Divide the dough into equal-sized portions (about the size of a lemon). Roll each portion into a thin circle, about 6-8 inches in diameter.

3. Layering with Fat: Generously spread melted ghee or softened butter evenly over the entire surface of the rolled-out circle. Sprinkle a little flour over the fat to help the layers separate.

4. Pleating or Folding: There are two main methods for creating layers:

   • Pleating Method: Make small, even pleats across the circle, like folding a fan. Then, gently roll the pleated strip into a spiral.

   • Folding Method: Cut a slit from the center of the circle to the edge. Fold one side over to the slit, then continue folding around the circle, overlapping each fold slightly, until you have a cone shape.

5. Rolling Again: Gently flatten the spiral or cone shape with your palm. Roll it out into a slightly thicker circle, about 5-6 inches in diameter. Be careful not to press too hard, as this will compress the layers.

6. Cooking: Heat a flat griddle or tawa over medium heat. Place the paratha on the hot griddle and cook for about a minute on each side, or until lightly golden brown spots appear.

7. Adding More Fat: Drizzle ghee or butter around the edges of the paratha and cook for another minute or two on each side, pressing gently with a spatula to ensure even cooking and to help the layers separate. The paratha should be golden brown and crispy.

8. Serve Hot: Serve the Lachha Paratha hot, preferably with a side of yogurt, chutney, or your favorite curry.

For the fat used between the layers, ghee (clarified butter) or butter are the best choices. Ghee has a rich, nutty flavor and a high smoke point, making it ideal for cooking at high temperatures. Butter also works well and adds a delicious flavor. Avoid using oil, as it doesn't provide the same richness and can make the parathas greasy.

Pro Tip:

After cooking, gently crush the paratha between your palms to further separate the layers and enhance the flaky texture. This also releases steam and prevents the paratha from becoming soggy.