Laccha means coil or bundle. As this name suggests this paratha is made by coiling dough together. Essentially instead of following the flat-bread approach, here the dough is flattened and then coiled around so that the final paratha becomes layered. This paratha is known in different names, like flaky-paratha, lacchedar parathha, laccha paratha, Kerala-paratha. All of these are essentially the same with slight variations (e.g. Kerala-paratha has egg in it).
Originally laccha paratha was available in Kolkata as just a paratha. We used to have it all the time in Golpark Bedwin. It was generally served with some Mughlai meat curries like chaap, rezala, rogan-josh, korma. However, with time it is become more popular as the standard Mughlai paratha. Today most street food joints serve egg-rolls and chicken-rolls wrapped in Laccha paratha.
- 3 cups + 2tsp. all purpose flour
- 1tsp. salt
- 1tsp. sugar
- 4tbsp. oil
- 4tbsp. clarified butter
- 1 cup warm water
- Oil for shallow frying
In a small bowl mix ghee with 2tsp. dry flour to make a paste and keep aside.
In a big mixing bowl take rest of the flour, salt, sugar and mix them well. Add 4tbsp. oil to it and rub in the flour using your finger tips. Add warm water little at a time at knead it into a soft smooth dough. Keep it covered for about 30 minutes.
Knead the dough once again and divide it into 8 – 10 equal portions. Shape each dough into a round ball and flatten a little.
Flour a rolling surface lightly and rolled out a dough into a flat disc of about 6” in diameter (1/3” thick).
Apply the ghee + flour paste (made in the first step) evenly on the top surface of the disc.
Start folding the disc from one side like you fold for a paper fan. Continue folding till you reach the other end.
Now this will look like a long rope. Stretch it gently.
Start rolling up the rope from one end and tuck the other end underneath the dough bud. By this time it will look like a flower bud.
Roll out the dough bud with very gentle pressure without affecting the layers. Roll out only one side, do not flip and roll because it will spoil the layers.
Final rolled out discs should be little thick with visible layers.
Place the rolled out discs on a hot griddle. Fry for about 30 seconds and then turn it over. Pour half tsp. oil and spread it on the paratha. Shallow fry over low heat. Flip it over and again pour oil on the other side. Cook on medium heat you see nice golden spots all over.
Remove from the griddle and apply gentle pressure on the sides with your palms to loosen and make the layers visible.
Your laccha paratha is ready to eat!!!