Lachedar Paratha Recipe : Multi Layer Paratha of Wheat Flour!

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This paratha is made by pleating the dough like a Swiss roll and then rolled flat like a simple paratha. While cooking the layers become more visible. The paratha is also very crispy and tasty. The artful layer-look of at the paratha is alluring to the eyes and the delicious taste is a treat for taste buds. You can make these parathas by various methods at home, but there will be no altered in the taste or the texture. Choose the method that is comfortable and easy for you to cook these parathas.

These are called lachedar paratha because lacha means layers. As it is a multi-layer paratha it is called lachedar paratha. I learned this dish from my cousin. Once I went at her home for a lunch. There she made these parathas along with Matar paneer ki sabzi. These parathas are actually easy to make only the name sounds difficult. The crispy paratha with the soft layers is quick to try at home without needs of much ingredients. All you need is wheat flour, water for binding, salt for taste and ghee.

This recipe is similar to parotta recipe. Parotta is a famous Street food in Tamil Nadu. An addition of ghee while kneading the dough will make nice and soft parathas. I usually make these parathas with some paneer dishes like Matar paneer or paneer butter masala. This can also be served with a spicy pickle or any type of Raita.

Do try making these parathas for your children they will surely like these parathas. The preparation is simple, easy and quick. Though the preparation is same, yet you would find the difference of taste in all the different places you eat them. Learn and give its original taste the tweak of your flavors. Making the layers may be a tricky task, but it’s worth to try for the tasty outcome of the delicious paratha. Make it at your convenience and customize with its taste retaining the layer-look.

Remarks:

1. Total time for cooking Lachedar Paratha at home is 40 minutes. The preparation or the kneading and resting of dough needs 15-10 minutes.
2. The measure of ingredients make’s paratha that serves 6 people
3. Don’t apply much pressure while rolling the paratha otherwise the layers will not be seen.
4. Do not make the thick layers, keep it medium-sized layers.
5. While you are cooking, make sure that the inner part is not left uncooked.
6. Getting the correct shape is tough but it is not compulsory.
7. An addition of ghee in the dough will make soft paratha.

Garnish:

Serve the hot Lachedar Paratha with any chutney/pickle/sauces or with the sabzi, Dal, and rice. You can have paratha along with any type of soup as well. Generally, all the sabzi with vegetable curry, tomato curry or gravy can be placed with the paratha in the plate.

Garnish them with:

1. Shredded Cheese
2. Spring Onions
3. Green Chilies
4. Onion Rings

There are other Paratha Recipes which you might be interested in such as Onion Paratha which has onions are core ingredient and can be eaten with dip of onion Raita, Cheese Paratha for the all the cheese lovers, Healthy Palak Paratha with Palak Soup, Methi Paratha, Matar Paratha, Gobi Paratha, Coconut Paratha with spread of coconut chutney, Yummy Pizza Paratha, refreshing mint flavored Pudina paratha along with mint Raita and much more.

You can try Mushroom Paratha with Cream of Mushroom Soup. If you have made Lahsun Paratha, then pair it with garlic chutney. The best way to have Dry Fruit Paratha is to dip into fruit-custard and eat. The best sabzi which can go with most common Aloo Paratha can be Dahi Aloo or Aloo Capsicum. For the paratha made from mixed vegetable, you can eat it with the mixed Vegetable Curry. For the healthy eating, you can have the Broccoli paratha with the hot and warm cream of broccoli soup.

They can be eaten alone with the dip of homemade tomato ketchup. So have this snack and spread the word about their taste, texture, and layers!

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