Garlic Lachcha Paratha (Multigrain Flour)

40 mins

Serves 10 pcs.

Author: Rajni Ram

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Lachcha Paratha is a popular Paratha variety that we find at all Indian/North Indian restaurants. Earlier I would be very intrigued by the way the layers were created and had my own theory of how they must be done(this was before the internet took over us and all recipes became household). The recipes at that time showed a very complicated process and as a person just venturing into cooking(more than 20 years back), I found the process very intimidating. Then as time passed by and I started gaining confidence in the cooking arena I tried out this Lachcha Paratha(had to rely on pictures only) and it turned out fine. The efforts put were greater than the outcome at that time, so I stopped experimenting with it. After a few years, I suddenly developed an interest in recreating it again. But this time I was better equipped with knowledge and practice. Today I can try out this Paratha with any flour, that is Wheat, Maida, or Multigrain and the results are always great. The method I am giving here is a very simple one which even beginners will find easy to follow.

The recipe that I am blogging now uses Multigrain flour(store-bought). I use Wheat flour and Multigrain flour mostly for all my bread/roti/paratha recipes. I am not much of a fan of Maida, though I do use it in some dishes where it is necessary and also in Parathas(just about a tablespoon for the pliability).

There will always be a difference in textures when we experiment with different flours, and one should be open to it. In this recipe, I have not used baking powder or baking soda for the fluffiness, so they may not be entirely fluffy, but will definitely be flaky.

While you are here please check out my other bread recipes like Beetroot Paratha and Missi Roti.

Serving Suggestions: Matar Paneer, Palak Paneer, Mava Paneer Curry, Mixed Vegetable Curry, Kadai Paneer, all go very well with this Garlic Lachcha Paratha.

Here is the recipe of Garlic Lachcha Paratha for you

Ingredients

Multigrain flour 3 cups
Maida 1 tbsp
Oil for kneading 1 tbsp water as required
Butter 50 gm
Garlic 3 cloves finely chopped
Fresh coriander leaves finely chopped 2 tsp
Salt 1/4 tsp

In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely.
Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. Rest the dough for 20 minutes to half an hour.
Take 50 gm butter in a bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander.
Method to make Garlic Lachcha Paratha video given here????

Directions:

In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. The texture should be like Chapati dough. Rest the dough for 20 minutes to half an hour.

For Garlic Butter

Take 50 gm butter ina bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander.

To make Parathas

Divide the dough into 10 big balls. Now take one ball at a time and roll it in dry flour. Place it on your rolling board and roll it out into a big Chapati first. Apply the garlic butter on the chapati with a brush, liberally. Now pleat the Chapati or fold like a fan( refer video). Arrange the pleated dough into a roll, press it down with your fingers, dust it with a little flour and start rolling it out again gently. Roll it out a little thick and medium-sized. Now heat a girdle/tava and put the rolled out Paratha on it. Drizzle a little oil and cook on one side, flip on the other side, apply oil, and cook. You will see the flakes rising out. Cook until nicely brown and crisp. Serve right out of the girdle. The Lachcha paratha is ready!!!

Notes:

My platter of flaky Garlic Paratha and Matar Paneer with Boondi Raita