Flaky Masala Lachha Paratha Recipe – Perfectly Spiced & Layered Indian Flatbread

Masala Lachha Paratha Recipe

Aromatic, flaky, and wonderfully spiced, Masala Lachha Paratha is a quintessential North Indian bread that elevates any meal with its delicate layers and bold flavors. This paratha is perfect for a hearty breakfast, a light lunch, or even as a side to your favorite vegetarian gravies.

Ingredients:

Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Servings:

• Serves: 4

Cuisine:

• Cuisine: North Indian

Course:

• Course: Lunch

Diet:

• Diet: Vegetarian

Instructions:

1. Prepare the Dough:

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   • Begin by setting up your food processor with the atta kneading blade. Add whole wheat flour, red chilli powder, garam masala powder, turmeric powder, and salt to taste into the bowl of the processor. Drizzle in 1 tablespoon of sunflower oil.
   • Close the jar and set the processor to the atta kneading function. Gradually add water, a little at a time, through the nozzle while the processor runs. Continue until the dough begins to form and come together. Once the dough starts to take shape, add a little more oil to keep it smooth.
   • Run the processor until the dough pulls away from the sides of the jar, forming a soft, smooth ball. This will take about 4-5 minutes.
   • Once ready, remove the dough and divide it into 8-9 equal portions, each roughly the size of a lemon.

2. Shape the Parathas:

   • Preheat a cast iron skillet or a non-stick pan on medium heat. If using cast iron, ensure it is well-greased before preheating.
   • Take one portion of dough and roll it into a smooth ball. Press it lightly between your palms to flatten.
   • Dust the dough with a bit of flour and begin rolling it out into a 6-inch diameter circle.
   • Spread ghee evenly over the rolled dough, then sprinkle lightly with flour. Fold the dough into pleats, making sure to grease each fold with a little more ghee.
   • Once pleated, roll the dough up like a Swiss roll. Flatten the roll gently between your palms, dust with flour, and roll it out into a 4-5 inch circle. Repeat this process with the remaining dough portions.

3. Cook the Masala Lachha Parathas:

   • Place the rolled-out paratha onto the preheated skillet. Let it cook for a few seconds until you see small bubbles form. Flip the paratha and drizzle a bit of ghee over the top.
   • Press gently with a spatula to help it cook evenly. Flip the paratha again and drizzle more ghee, cooking both sides until golden brown and crispy. The paratha should be well-cooked and flaky.
   • Repeat this process with all the rolled parathas.

4. Serving:

   • Serve the warm Masala Lachha Paratha with a side of Mango Achar (pickle), Paneer Butter Masala, or any of your favorite vegetarian gravies for a satisfying meal.
   • It also pairs beautifully with chutney for a lighter option, perfect for a breakfast or a snack.

Pro Tips:

• The key to making the Masala Lachha Paratha perfectly flaky is in the layering. Make sure to apply ghee generously between the folds before rolling up the dough.
• If you want to make the dough ahead of time, you can cover it with a damp cloth and refrigerate it for up to 2 hours before rolling and cooking.
• Serve the parathas fresh and hot, as they taste best when still warm, with their layers intact.

This Masala Lachha Paratha recipe brings the essence of North Indian flavors straight to your table, combining aromatic spices and the perfect flaky texture for an unforgettable dining experience. Enjoy!