Neeharika Munjal

For Neeharika Munjal, laccha paratha is more than just a meal—it’s a comforting and cherished part of her daily life. This layered, flaky bread, known for its rich, buttery taste and soft, crispy texture, holds special meaning for her. Neeharika finds joy in both making and eating laccha paratha, as it brings back memories of home and her cultural roots. Whether paired with a flavorful curry or enjoyed on its own, each bite of laccha paratha carries a sense of warmth and tradition. For Neeharika, this snack isn’t just about satisfying hunger—it’s about connecting to her heritage and savoring the comfort of a familiar and beloved food.

Ingredients:

• 2 cups whole wheat flour

• 2 tbsp oil or ghee (clarified butter)

• 1 tsp salt

• Water (as needed for kneading)

• Ghee or oil (for layering and frying)

• Extra flour (for dusting)

Instructions:

1. Make the Dough:In a mixing bowl, combine whole wheat flour, salt, and 2 tbsp of oil/ghee. Gradually add water and knead until a smooth, soft dough forms. Cover the dough and let it rest for about 20-30 minutes.

2. Roll and Layer:Divide the dough into small balls. Roll one ball out into a thin circle. Spread a bit of ghee or oil on top and dust lightly with flour. Begin folding the rolled dough like an accordion or pleating it to create layers, then roll it up into a spiral.

3. Roll Out the Paratha:Flatten the pleated dough spiral and gently roll it out again into a circle (careful not to lose the layers).

4. Cook:Heat a skillet or tawa. Place the rolled paratha on the skillet and cook for 1-2 minutes until bubbles form. Flip, brush with ghee/oil, and cook both sides until golden brown and crispy.

5. Serve:Serve hot with your favorite curry, yogurt, or pickle.