Achari Lachha Paratha Recipe – Spicy Indian Style Flaky Bread
Achari Lachha Paratha is a delectable North Indian flatbread, characterized by its flaky layers infused with the tangy spices of Punjabi mango pickle. This versatile paratha can be enjoyed with a variety of curries or as a standalone snack. Prepare to indulge in the comforting flavors of home-cooked Indian cuisine!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Salt | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Water | To knead the dough |
| Punjabi Style Mango Pickle | 1/2 cup |
| Ghee | For roasting the parathas |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 5g |
| Carbohydrates | 30g |
| Dietary Fiber | 5g |
| Fat | 6g |
| Saturated Fat | 1g |
| Sodium | 200mg |
Preparation Time
| Task | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 2 |
Instructions
To begin your culinary journey with Achari Lachha Paratha, the first step is to knead the dough. In a large mixing bowl, combine the whole wheat flour and salt, ensuring they are well mixed. Add a tablespoon of sunflower oil and rub it into the flour until it resembles coarse crumbs.
Gradually add water, a little at a time, kneading thoroughly until you achieve a smooth and soft dough. Once you’ve reached the desired consistency, cover the dough with a damp cloth and let it rest for about 10 minutes. This resting period is essential for developing the texture of the paratha.
After the resting time, knead the dough for another minute to ensure it is soft and pliable. Divide the dough into equal portions; this will make it easier to shape your parathas.
Next, preheat a skillet over medium heat. If you are using a cast iron skillet, be sure to grease it well and allow it to preheat thoroughly. Keep some flour aside for dusting as you roll out the dough.
Take each portion of dough and shape it into a round ball, pressing it gently between the palms of your hands. Dust the surface lightly with flour and roll the dough into a small circle, about 6 inches in diameter.
Generously smear the achaari masala from the mango pickle onto the rolled-out dough, ensuring even coverage. Sprinkle a little flour over the achaari masala; this will help create the flaky layers characteristic of Lachha Paratha.
Now, it’s time to fold the dough to form the layers. Begin folding the dough like you would pleat a saree, starting from one edge and working your way to the other, folding it back and forth, much like creating a hand fan. This pleating technique is crucial for achieving those beautiful layers.
Once you’ve finished pleating, roll the entire pleated dough tightly into a coil, resembling a Swiss roll. Flatten the pleated roll gently between your palms, dust it with flour, and roll it out into a circle about 4 to 5 inches in diameter. You should see the distinct layers forming beautifully.
Carefully place the rolled Achari Lachha Paratha onto the preheated skillet. Cook it on medium heat for a few seconds on each side. Once it begins to puff up, smear some ghee on top and continue cooking until both sides are golden brown and fully cooked through.
Repeat this process for the remaining portions of dough, ensuring each paratha is equally flaky and flavorful.
Serve your warm Achari Lachha Paratha alongside Creamy Dal Makhani and refreshing Masala Chaas (Indian spiced buttermilk) for a hearty and satisfying Sunday lunch that captures the essence of North Indian cuisine.
Enjoy Your Culinary Adventure!
Indulge in this delightful paratha that not only satisfies the palate but also brings a taste of tradition to your dining table. Happy cooking!
