Doabi Lachha Paratha
Doabi Lachha paratha or Laccha Paratha is a popular variant of paratha from North Indian cuisine. These are whole wheat flatbreads made with a simple unleavened dough consisting of basic ingredients like whole wheat flour, salt and ghee or oil. The specialty and uniqueness of this paratha are the various visible flaky and crispy layers that are also soft and tender. Making these traditional Indian layered flatbreads is easy and great to mop up with any curry or gravy dish. This flaky crispy paratha variant is also called as Lachedar paratha or Paratwala paratha. In Punjabi language “Parat” or “Lachha” means layer and layers can be seen on the paratha when it gets cooked.
The South Indian variation of this Laccha paratha is Parotta which is made from all-purpose flour and is a specialty of Malabar cuisine from the South Indian state of Kerala.
The Malabar parotta is more softer than Laccha paratha due to the all-purpose flour. Lachha Paratha is usually made with whole wheat flour.
Although you can include some all-purpose flour in the dough. In some restaurants, they use a mix of both these flours. But while making at home I recommend using whole wheat flour. Lachha paratha is an easy paratha to make. To get these layers the dough is folded and pleated many times. There are some techniques to get the multiple layers. I am sharing the method which I use often. make the Laccha parathas using this technique that I have shown in the stepwise photos. This method works for me greatly and I find it simple and easy. I use the same technique to make the Pudina Paratha (layered flatbread flavoured with mint and spices). Usually roll the paratha to medium thickness. But if you make them more thick then more layers will be visible but then you have to cook the paratha really very well so that it is not left uncooked from inside.
Sometimes the paratha served in restaurants is so thick that it has many layers but uncooked from inside. You can actually taste the uncooked dough. Ensure that the paratha are roasted really well and do not roll them very thick. Serve the Laccha paratha hot with any vegetable curry like Aloo Matar, veg kadai, veg handi or with paneer curry recipes like Paneer Butter Masala, matar paneer, Kadai Mushroom, paneer makhani or with Mango Pickle. Don’t serve them cold. They have to be eaten when they are hot or warm for the best taste and texture.
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