Achari Lachha Paratha Recipe

    achari lachha parantha

    Lachha Paratha Achari recipe – Multi-layered Indian flat bread

    Lachha parantha is the most popular parantha recipe from northern India, prepared with wheat flour. The lachha paranthas usually have multiple layers. You can make these paranthas with various methods and fillings. Today we are sharing one such variation with you all and that is Achari Lachha parantha. Try preparing these delectable paranthas for dinner and they will turn out super duper delicious.

    Often we consume all the pickle and what we are left with is its masala and oil. So, we used the pickle masala and tried making achari lachha parantha with this oil and masala. You can even pack these paranthas in lunch for kids. Many of us believe that only experts can make lachha parantha but with this simple recipe anyone can make it. So, let’s try our hands at this lip smacking multilayered achari paranthas.

    Directions

    Getting ready:

    Sieve wheat flour in a bowl.

    achari laccha parathaMaking:

    Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients. Now add water in small parts and knead soft dough. Cover the dough and keep aside for 20 minutes to rest.

    achari laccha paratha

    Later, grease your hands with some ghee or oil and knead the dough again. Pinch small to medium size dough and roll into round shape.

    achari laccha parantha

    Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.

    achari laccha paratha

    Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.

    achari laccha parantha

    Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.

    achari laccha parantha

    Spread some oil over a hot tawa or skillet. Place the parantha over it.

    achari laccha paratha

    Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well. Then apply some oil over the upper side, flip and apply some oil on this side as well.

    achari laccha parantha

    Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot.

    achari laccha paranthaServing:

    Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

    achari laccha paratha

    • For 4 to 5 paranthas
    • Time – 35 minutes
    Lachha Paratha Achari recipe Lachha Paratha Achari recipe
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour – 2 cup (300 grams)
    • Pickle masala – 3 to 4 tbsp
    • Oil – 3 to 4 tbsp
    • Salt – ½ tsp or as per taste
    Instructions
    1. Sieve wheat flour in a bowl.
    2. Take the following ingredients in a big mixing bowl for making the paranthas – wheat flour, ½ tsp salt, 2 tsp oil and mix the ingredients.
    3. Now add water in small parts and knead soft dough.
    4. Cover the dough and keep aside for 20 minutes to rest.
    5. Later, grease your hands with some ghee or oil and knead the dough again.
    6. Pinch small to medium size dough and roll into round shape.
    7. Dust with some dry flour and roll them to about 10 to 12 inches diameter rounds.
    8. Spread 1 tsp pickle masala over it and start folding it in same method as shown in images above.
    9. Roll back into round shape and dust again with dry flour. Roll them out to about 7 to 8 inch diameter rounds.
    10. Spread some oil over a hot tawa or skillet.
    11. Place the parantha over it.
    12. Turn the side when the parantha gets little dark on the surface and slightly roasted from beneath. Let it roast slightly on the other side as well.
    13. Then apply some oil over the upper side, flip and apply some oil on this side as well.
    14. Now roast the paranthas until crispy and get brown spots on both sides evenly. The paranthas are ideally crisp as well soft.
    15. Take off from flame and stack them in a roti basket or casserole. They taste even better when served steaming hot
    16. Serve this tangy and delicious achari lachha parantha hot with side accompaniment of curd, green coriander chutney and relish eating.

     

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