Laccha Paratha Easy Process at Home | लच्छा पराठा बनानेका आसान तरीक़ा | Chef Sanjyot Keer

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Full written recipe for Laccha Paratha

Prep time: 15 minutes (excluding dough resting time)
Cooking time: 3-4 minutes
Serves: 8-9 parathas

Ingredients:
WHEAT FLOUR | गेहूं का आटा 500 GRAMS
SALT | नमक A PINCH
CAROM SEEDS | अजवाइन A PINCH
WATER | पानी 420 ML (APPROXIMATELY)
OIL | तेल 2 TSP
GHEE | घी AS REQUIRED (MELTED)
WHEAT FLOUR | गेहूं का आटा AS REQUIRED
GHEE | घी AS REQUIRED (FOR COOKING)
WATER | पानी
Method:
To make the dough, add the flour and salt in a mixing bowl, mix and add water gradually as required to knead a semi soft dough, once all the dry flour combines transfer the dough onto the kitchen platform & knead it until smooth & soft.
Further add add oil and knead until the oil gets incorporated, then form it into a doughball, place it in a bowl & drizzle some oil & cover it with a damp cloth, let the dough rest for at least 1 hour.
Once the dough is rested, divide in equal size dough balls & place them on a tray or a plate, cover them with a damp cloth while you are shaping the parathas.
Shaping Method 1
Take a dough & coat it with dry flour, place it on a platform & roll it out into a thin chapati using a rolling pin, then spread some melted ghee on the chapati & dust dry wheat flour, then roll the thin chapati from one end to the other to make a long rolled cylinder, then again roll the rolled strip from one end to the other & tuck the last bit under.
Shaping Method 2
Coat the doughball with dry flour & roll it out into a thin chapati, try to make this one as circular as possible, then apply melted ghee & dust dry flour on it.
Then make a single slit from the centre of the chapati to the edge, then lift the roll the slit end to make a cone.
Once you have formed the cone, flatten it out to make a layered doughball.
Shaping method 3
Take the dough ball & roll into thin chapati, evenly spread melted ghee over the chapati & dust dry flour over the chapati, fold the chapati while making the pleats, roll the dough and tuck inwards to seal properly & form a layered doughball.
Tawa Cooking
Set a tawa over high heat & heat it well, then place the rolled paratha on the tawa & cook until brown spots start to appear, flip & cook from the other side similarly without adding any oil/ghee.
Once there are even brown spots on both sides then add ghee as required & cook the paratha until crisp & golden brown from both sides.
Your tawa laccha paratha is ready, serve it with gravies/curries with some butter & chaat masala on the top.
Tandoor Method (on tawa)
Set an iron tawa with handle, on high heat, and let it heat well, make sure not to use non-stick tawa, once the tawa is hot enough, apply water on the back of the paratha and stick the paratha over the tawa, stick with your finger tips to ensure it sticks well, cook for a minute on high flame, further flip the tawa and cook the paratha facing on the direct flame. adjust the angle of the tawa while cooking the paratha. Cook until its crisp and golden brown in colour, make sure its cooked well.
Remove the paratha with a spatula & serve hot with your favourite dish.

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Intro 0:00
Dough 0:58
Method 1 3:21
Method 2 4:58
Method 3 6:04
Tawa Laccha Paratha 7:59
Tandoor Laccha Paratha 11:33
Plating 13:06
Outro 13:40