09 Nov Laccha Paratha / Bajra Laccha Paratha
Laccha paratha is a multi-layered paratha from North India. Its very popular due to its flaky texture. This texture makes it stand out from normal Paratha. Bajra Laccha paratha is no exception.
Interestingly its counterpart in South India is the Malabar Parotta from Kerala. The only difference is while Malalbar Parotta is made only with maida, Lachha Paratha is made with a combination of wheat flour & maida / all purpose flour.
Making this paratha is an art. It has a flaky texture and layered. The secret lies in rolling in right thickness. if it is too thick, it might not get cooked well. Too thin, it might break. But you get the hang of it with practice.
With Bajra flour I initially struggled. Because Bajra is non glutenous and does not stick like wheat flour. But its not a rocket science. My second paratha was better than the first, third was better than the second and the fourth was definitely better than all. It just proves that by practice we can master this cooking art.
I have reduced the amount of oil to a great extent in this recipe. Still the texture is flaky as well as soft.
Bajra Laccha Paratha
- 3/4 cup Bajra flour (Kambu flour)
- 1/2 cup water
- 1 tp oil
- salt to taste
- Rice flour for dusting
- To begin with, take out 2 tablespoon flour. Mix salt in the balance flour.
- Mix the 2 tablespoon of bajra flour in ½ cup water, add a tsp of oil and keep it for boiling.
- Keep stirring to avoid lumps.
- When it thickens to a porridge consistency switch off the flame.
- Add the porridge to the rest of the flour and mix with a fork to make sure that the entire flour becomes wet.
- Close and rest for 15 minutes to cool down.
- When the mixture cools down, knead well to form a soft dough.
- Take one lemon sized ball of the dough and roll into a roti with a rolling pin. Use rice flour for dusting.
- Smear some oil in the roti and start making pleats carefully making sure that the roti does not break.
- Once the pleats are made, the roti is like a thin long strip.
- Roll it like a swiss role and lightly flatten with hands again making sure that the pleats are visible.
- Take the flattened ball and roll it again with a very light hands.
- Heat a tawa and place the rolled paratha.
- Cook on both sides till brown spots appear.
- The quantity of water depends on the quality of Bajra flour. If the dough is too soft, add more flour and if it is too hard, add a little more water.
- I have used Rice flour for dusting. However, you can use any flour of your choice.
You can check for more Millet parathas and rotis here