Lachha Paneer Paratha
by Tarla Dalal
Added to 194 cookbooks
This recipe has been viewed 73842 times
Just the sight of these crispy, ringed parathas is enough to make your mouth water! These sumptuous whole wheat parathas plumped up with succulent paneer, are rolled using a special procedure, which results in an exciting texture and appearance. Flavour enhancers like coriander, green chillies and cumin seeds powder prove their mettle once again, providing the Laccha Paneer Paratha an irresistible aroma and flavour. Serve fresh off the tava, teamed up with a perfect subzi.
Method- Combine all the ingredients together in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 4 equal portions.
- Roll out each portion into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
- Place a rolled portion on a flat, dry surface, spread a little prepared paste evenly over it and place another rolled portion over it
- Repeat step 4 to make 2 more layers.
- Roll it up tightly from one end to the other and cut into 6 equal portions.
- Flatten one portion in between your palms and again roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 7 and 8 to make 5 more parathas.
- Serve immediately.
Lachha Paneer Paratha recipe with step by step photos
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like lachha paneer paratha recipe | layered vegetable flatbread | Mughlai lachha paneer paratha | then see our collection of Mughlai rotis and some recipes we love.
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what is lachha paneer paratha made of ? See below image of list of ingredients for lachha paneer paratha.
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In a bowl put 1 cup plain flour. Plain flour has a lower gluten content compared to whole wheat flour. This can contribute to a slightly flakier and crispier texture in the final lachha paratha. The layering technique in lachha paratha relies on creating thin, delicate layers, and plain flour can aid in achieving this desired texture.
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Add 1 cup whole wheat flour (gehun ka atta). Whole wheat flour contributes to the characteristic flaky and layered texture of lachha paratha. The gluten in whole wheat flour helps create thin layers when the dough is stretched and folded, which is crucial for the "lachha" (layered) aspect of the paratha.
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Add 1 tsp oil. Oil coats the flour particles, creating a thin film that helps separate the dough layers during rolling and cooking. This is crucial for achieving the signature flaky texture of lachha paratha.
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Add salt to taste. We added 1/4th tsp salt.
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Add enough water to make a soft dough. We added 3/4th cup water plus 2 tablespoons.
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Knead into a soft dough.
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In a bowl put 1 cup crumbled paneer (cottage cheese). The soft and moist texture of paneer provides a pleasant contrast to the flaky and crispy layers of the lachha paratha. This adds a textural variation that makes the paratha even more enjoyable.
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In a bowl put 1 1/2 cups crumbled paneer (cottage cheese). The soft and moist texture of paneer provides a pleasant contrast to the flaky and crispy layers of the lachha paratha. This adds a textural variation that makes the paratha even more enjoyable.
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Add 1 tsp garlic paste. Garlic adds a distinct and savory aroma and taste to the paratha, complementing the richness of the paneer filling.
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Add 1 tsp finely chopped green chillies. Green chillies add a touch of heat to the paratha, complementing the savory flavors of the paneer filling and other spices used.
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Add 1/4 tsp haldi. Turmeric adds a warm, earthy, and slightly peppery flavor to the paneer filling.
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Add 1/2 tsp chilli flakes.
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Add 1/2 tsp chaat masala. Chaat masala adds a tangy, savory, and slightly spicy flavor to the lachha paneer paratha. It complements the richness of the paneer and other spices used in the filling.
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Add 1/4 tsp garam masala. Garam masala is a warm spice blend typically containing black pepper, cloves, cinnamon, cardamom, and other spices.
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Add 2 tbsp finely chopped coriander (dhania). Coriander leaves add a bright, fresh, and slightly citrusy flavor profile to the paratha. This complements the savory taste of the paneer and other spices used in the filling.
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Add salt to taste. We added 1/4th tsp salt.
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Mix well and keep aside.
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In a small bowl, add 2 tbsp ghee.
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Add 1 tbsp whole wheat flour (gehun ka atta).
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Whisk well and keep aside.
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Divide the dough into 6 equal portions.
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Roll out each portion into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
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Accompaniments
Nutrient values (Abbrv) per paratha
| Energy | 206 cal |
| Protein | 4.7 g |
| Carbohydrates | 19 g |
| Fiber | 2.9 g |
| Fat | 12.7 g |
| Cholesterol | 0 mg |
| Sodium | 5.5 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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