BhavnaThe meaning of Laccha is layered. These parathas are also known as Malabari or Kerala Parota as well. Although they are made with little variations, but you will love them no matter how you prepare them.
This flaky Parathas are perfect with curry, for breakfast or make it with flavors and serve as snack with tea or coffee.
I am showing plain paratha here but can be made with flavors like onion, garlic, jeera(Cumin) and more.
I make restaurant style menu at home when I have enough time. To me, its like burning calories to prepare restaurant food at home and enjoy! When you eat food at the restaurant, you are consuming too many calories and will take so many efforts to burn. So I always tell my kids to make their own food they really love instead of eating at the restaurant. Some people think that eating Indian high cal food is not good but I say, eat everything but make sure it is made by you. And if you feed your family high cal food, make sure you make them work as well. In my family, everyone is assigned with chores that needs to be done on a daily basis. What a great way to enjoy life…
My favorite menu is to prepare Daal Makhani and Laccha Paratha.
Not only Daal recipes but these parathas are perfect with vegetable curries and paneer curries as well. But I love to make them with Daal recipes.
Malabari Paratha
Ingredients
- DRY INGREDIENTS
- Plain flour 2 Cup (32 tbs) (Maida)
- Salt 1 Teaspoon
- Sugar 1 Teaspoon
- Baking powder 1?4 Teaspoon
- WET INGREDIENTS
- Oil 1 Tablespoon
- Warm milk/Water 3?4 Cup (12 tbs) (As needed to knead the dough)
- FOR BRUSHING AND PAN FRYING
- Oil/Ghee 1?4 Cup (4 tbs)
Instructions
- GETTING READY
- To prepare the dough:
- 1. In a large mixing bowl, add all the dry ingredients, combine well.
- 2. Add the oil and gradually add the warm milk, kneading the dough to get a soft and sticky ball of dough.
- 3. Rub a little oil on the surface, cover and let it rest for 20 - 30 minutes.
- MAKING
- 4. After about 25 minutes or more, take the dough, moisten your palms with a little oil, knead slightly and divide into 8 equal portions (balls).
- 5. Cover again and let it rest for about 5 - 10 minutes.
- 6. Grease counter top with oil, roll the dough as thin as you can. Keep spreading ghee or oil and sprinkle some flour to dust the surface of the rolled paratha.
- 7. Cut the rolled sheet of dough into two halves and fold into thin strips and twirl it to form a flat ball as demonstrated in the video.
- 8. Prepare all the spiral balls similarly, cover it with a damp towel and let it rest for about 5 - 10 minutes.
- 9. After 10 minutes, roll the parathas, touching it with a drop of oil.
- 10. In heated pan, with a little oil, pan fry the parathas on a low-medium heat. Flip the other side, greasing with a little oil.
- SERVING
- 11. Serve warm with any thick-gravy Indian dish.
- TIPS
- This paratha can be made with wheat flour alone or with a combination of wheat flour and plain flour.
- You may incorporate different flavors as per your choice - red chili flakes or coarsely ground cumin can be added.
- You can also add fresh herbs of your choice like chopped coriander, mint or green onions.
