Multi-layered flaky flat bread flavored with garlic and mint
Almost every Indian who would have enjoyed meals at any restaurant or a dhaba, would have definitely relished the crisp flaky and soft within lachcha parathaas atleast once. We all housewives also would have given a try atleast once to get them perfectly made at home. But there also would have been failures due to dough issues, or rolling problems, or may not come out crispy and flaky or any issue for that matter. Here I have demonstrated how to get them perfectly everytime you make it so that now you all can also enjoy them making at home and please your family with your skill and talent. If you prefer to make them plain lachcha parathas, you can skip the making of garlic oil step and mint. Instead you have to apply plain refined oil before pleating.
If you follow the ingredients and steps exactly, In Sha Allah you will get them right always. All the best !!
Ingredients:-
For Dough:-
3 cups + extra for dusting, All-purpose flour/maida
240 ml, warm milk (you might need extra while kneading)
2 tsp, sugar
1 tsp, salt
3 tbsp, oil + extra for frying
For filling:
13-14 nos, garlic cloves, finely crushed (do not make a paste) in mortar-pestle
7-8 tbsp (100-120 ml), oil
Dried mint as required ( you may use fresh mint leaves very finely chopped)
Method:-
In a large bowl, sift salt and flour together.
Add sugar, 3 tbsp oil and mix gently with the fingers until slightly crumbly
Make a well in the center and pour half of the milk and start kneading. Do not add all the milk at a time.
Add the remaining milk gradually and the dough for 6-7 minutes to until very soft and smooth. Dough should bounce back when made an indentation with the finger.
Cover the dough with the damp cloth and keep it to rest for 30 minutes.
Meanwhile, in a small pan, heat oil. When oil is hot, add crushed garlic. Lower the heat and allow it to cook till garlic are light golden brown (do not burn it) as in Pic1
Take it off the heat and keep it aside.
For rolling and frying parathas:-
After 30 minutes, divide the dough in 8 equal sized balls. Cover the balls with damp cloth to avoid drying out
Take one ball, dust it well and roll it out as thin (like a paper) as possible. Don’t worry if it tears a bit but roll it very thinly as in Pic 3,4,5. This is the key step to thin flaky pleats in parathas. I rolled out the dough into approx 15 cm diameter
Generously apply the prepared garlic oil and sprinkle mint over the rolled dough as in Pic 6,7,8
From the one side start making a pleat (creasing) like we do for making a paper fan. Do not make thick /broad pleats(crease) , it should be very thin to get good flakes/layers/lacchaas shown in Pic 9
Many pleats/crease, more flaky lachchas you get.
Many pleats/crease, more flaky lachchas you get.
Roll the pleated dough, tucking the end below in the center to seal and form the swiss roll as shown in Pic 10
Repeat the same for all the balls. Cover the rolls for another 10 minutes and keep it to rest
Heat the griddle well. Take one roll and roll it out to 8-9 inch disc as shown in Pic 11
Put it on the hot griddle and cook till light brown spots appear, flip. At this stage, shown in Pic 12 when light brown spots appear on both the sides, you can take it of the griddle, cool it for 2 minutes, place a piece of butter paper in between the two parathas, make a stack , place it in zip pouch and freeze for later use
Apply oil on both the sides and fry till they brown and crisp
Take it off the griddle, and with both the palms crush lightly from the edges to open up the beautiful layers/flakes of the parathas as shown in Pic 14
Enjoy this wonderful flaky crisp and soft within lachcha parathas with kebabs, curries/gravies or any vegetable/sabzi of your choice.
Wow!!.. Makes me want to try this ASAP … But is it possible to make this with Whole wheat flour.. would it still turn out Crispy???
Thanks Dr.Sejal 🙂
Yes you can definately make this using whole wheat flour, provided you follow the exact steps given. it might be little less crispy in case of whole wheat, but you will get good results 🙂
All the best! 🙂
Wow,mouthwatering parathas,lovely,
That is one fabulous looking paratha Farrukh. I love the combination of mint and garlic….mouthwatering dish
Incredible will sure try dis darling
thanks Jayanthi 🙂
thanks a bunch Jyothi 🙂
thanks Linda 🙂
wow simply amazing…beautiful clicks!
thanks Anu 🙂
simple delicious recipe shared…will try for sure inshallah…Thx a ton…:-)
Wow ….I am going to try and make these.
Simply amazing work ..Nice to have stumbled upon your site.I am your new follower .
my hubby loves lachcha parathas and I have made them using coriander and garlic paste. Must try with mint. They look so flaky and mouth watering.
Beautiful and mouthwatering paratha, my friend. Stunning photography, as well!
finally found the courage to try this today as my lachcha paranthas before were a bigggg fail… This came out superb and my husband now loves me more 😉 thank you for making it so simple..
I havent seen such a perfect looking Laccha Paratha anywhere in my recent times. This out-beats the restaurant ones. Keep rocking Farrukh. You are a true inspirer
Thank you very much Sowmya.I am really glad you like it so much 🙂
Regards
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I tried these lacha parathas and they were yummy!