Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)

Being pregnant is awesome! I am now at 30 weeks (third and last trimester) and all I can think of all day long is food! Although I cook everyday and keep varieties of food stocked in the fridge, Debarshi never fails to surprise me! Last week he prepared these gorgeous Lachha Parathas with Sukha Gosht and it was amazing! I knew he was cooking a new recipe of mutton but I had no idea that he will serve it with this flaky, absolutely mouth watering, made from scratch homemade bread. He looked up the recipe and did everything himself. I just clicked the photos because I knew with my pregnancy and the urge to do things while sitting on the couch, I won't be making this anytime soon.

Lachha Paratha (also known as Paratwala Paratha where Parat means layers) is one of the most popular North Indian bread recipes. Prepared on a pan or skillet, this is a multi-layered, crispy flaky bread. While this can be enjoyed with almost any dish, I think the best combinations will be either with a mutton dish or simple potato gravy. This yummy bread is available at almost all the North Indian restaurants. Here in US, you can find them at your local Indian grocery stores in the frozen aisle. 

When I was working in IBM, there was a vendor in our office food court who used to sell all kinds of South Indian dishes. Although I have never been a huge fan of restaurant bought Sambar (I find it too hot and spicy), I used to visit that vendor again and again because he had these Lachha Parathas. He used to serve them with a plain potato gravy and it used to be amazing! I think because this Paratha is so rich in itself, it goes well with anything. Dunk a piece of Lachha Paratha in your favorite curry and enjoy!

Ingredients:

• All Purpose Flour - 2 cups + ½ cup for rolling
• Salt - to taste (about ½ teaspoon)
• Ghee/ Oil – 3-4 tablespoons + 1 cup for rolling and frying

Directions to knead the dough:

• Mix all the ingredients of the dough (All Purpose Flour, Salt and Ghee/ Oil) together in a big bowl.
• Use warm water a spoonful at a time and knead the dough. Be very careful while adding water.
• Continue kneading until it’s smooth and almost non sticky.
• Cover and keep aside for 20-30 minutes.

Directions to roll and fry the Lachha Parathas:

• Divide the dough into medium sized balls. Cover the bowl with a kitchen towel/ cling wrap so that the balls don’t dry out.
• Take a ball of dough and lightly dust it with some flour.
• Roll it in a circle about 6-7 inch in diameter. Sprinkle flour whenever necessary to prevent sticking.

• Using a pastry brush generously spread ghee on it. 
• Start folding from the upper side. This process is very similar to folding a paper fan. Do this till you are at the end of the circle.
• Now roll the folded circle into a round.
• Repeat the same steps for all the balls.

• Now press a ball between your palms lightly to flatten it like a disc. Do the same with all the dough balls.
• Dip that disc of dough lightly into the flour and start rolling it. Apply a little flour whenever the dough starts to stick on the rolling board.
• Heat a skillet over medium high heat. Transfer the rolled out Paratha on it.
• After a couple of seconds, flip it using a flat spatula and use a brush to apply Ghee on it. Wait for 4-5 seconds then flip it again and let it cook for about 15-20 seconds. 

• Apply Ghee on the other side as well. Continue to fry both the sides till they turn beautifully golden red in color.

Serve this Paratha hot with any of the following curries/ Kabab:

• Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Palak Paneer (Fresh Cheese in Spinach gravy)
• Matar Mushroom (Peas and Mushroom in a creamy gravy)
• Chicken Masala
• Mutton Gravy
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Chapli Kabab with Lachha Paratha