Lachha Paratha: A Flaky Delight from the Indian Subcontinent
Lachha Paratha, also known as Paratha Lamppu, is a popular flatbread originating from the Indian subcontinent. Its name translates to “layered paratha,” perfectly capturing its distinctive characteristic: a multitude of delicate, crispy layers that separate upon each bite.
This unleavened bread is typically made from whole wheat flour (atta), ghee (clarified butter), water, and a pinch of salt. The secret to achieving the signature flaky texture lies in the meticulous layering process. The dough is rolled thin, generously brushed with ghee, and then pleated or folded multiple times. This creates numerous fine layers which then get gently rolled into a circle or spiral shape.
The paratha is then cooked on a hot tawa (griddle) until golden brown and crispy, with the occasional brushing of ghee to enhance its richness and flakiness. The result is a truly satisfying bread that offers both a soft interior and a crunchy exterior.
Lachha Paratha is incredibly versatile and can be enjoyed in a variety of ways. It pairs perfectly with a wide range of Indian curries, dals (lentil stews), and vegetable dishes. Many people relish it with a simple dollop of butter or yogurt. It can also be stuffed with savory fillings such as potatoes (aloo lachha paratha), paneer (cottage cheese lachha paratha), or spiced lentils for a more substantial meal.
Whether enjoyed as part of a hearty breakfast, a satisfying lunch, or a flavorful dinner accompaniment, Lachha Paratha is a true testament to the art of Indian flatbread making. Its delicate layers, rich flavor, and satisfying texture make it a beloved culinary staple across the subcontinent and beyond. This is a must-try for anyone exploring Indian cuisine and seeking a unique and delicious bread experience.