Lacha Paratha is a multi layered shallow fried north Indian flatbread and the perfect side dish to your favourite curried food!
- Paratha dough
- 20g fresh mint, finely chopped
- 120g plain white flour
- 120g wholewheat flour
- 1 tbsp melted ghee
- 1/2 tsp salt
- 150ml water
- 2 tsp ground cumin
- 1 tsp ground fennel
- 1 tsp dried chilli flakes
- 2 tbsp chaat masala
- 5g dried mint
- 1 tsp Himalayan salt
- 100g ghee, for cooking
- Sieve the flours and salt into a mixing bowl, add the chopped mint and mix through.
- Add the melted ghee and enough water to bring the dough together.
- Mix with your hands until you have a firm dough and clean bowl.
- Wrap in cling film and leave to rest for 30 minutes.
- Meanwhile make the filling by mixing all of the dry ingredients together, and warming the ghee to melt it
- When the dough has rested divide it into four balls. Keep the remaining balls covered while you work with one at a time.
- Dust the dough ball in flour and roll it out into a 30cm disc.
- Brush liberally with melted ghee, then sprinkle over 1 tsp of the filling mix.
- Fold the top edge of the disc over by 2cm, then gently lift the edge and fold again in a pleat, keeping the first fold on the top.
- Continue until the whole disc is folded in pleats, like a fan.
- Roll the pleat up lengthways in a tight snail shape, and squash the loose end so that it sticks to the roll.
- Cover the rolls as you make them and continue until you’ve used up all of the balls, then roll each one out into a thick paratha shape, around 15-20cm across.
- Leave the paratha in the fridge, separated with kitchen towel and covered in cling film, until you are ready to cook them.
- Heat up your chapati pan or flat frying pan.
- Brush with melted ghee then add the first paratha.
- Cook for 30 seconds then flip it over and brush it with more melted ghee.
- Keep flipping and brushing with ghee until it’s evenly cooked and very crispy, pressing down with a spatula to get maximum contact on the hot pan.
- When cooked, remove the paratha to a tray and squeeze with your hands to break up some of the flaky layers.
- Sprinkle the remaining filling spices over the paratha, and serve hot, with daal and pickle.