Lachha Paratha vs Malabar Paratha: A Comparison

Parathas are a popular dish in India and its neighboring countries. They are a type of flatbread made from wheat flour, water, and oil. Although their ingredients are fairly basic, it is their flavor and texture that makes them so popular among Indians. Two of the most popular parathas include the Lachha Paratha and the Malabar Paratha. Here, we look at the differences between the two and how to make them.

What is Lachha Paratha?

Lachha Paratha is a type of layered flatbread that is popular in North India, especially in Punjab. It is made from wheat flour, salt, water, and oil. The dough is kneaded and then rolled out into thin sheets. These sheets are then layered with melted ghee or oil, and rolled up into a spiral shape. The rolled dough is then flattened into a round paratha. The paratha is then cooked on a hot tawa or griddle until golden brown on both sides.

What is Malabar Paratha?

Malabar Paratha is a type of layered flatbread that is popular in South India, especially in Kerala. It is made from wheat flour, salt, water, and oil. The dough is kneaded and then rolled out into thin sheets. These sheets are then layered with melted ghee or oil, and rolled up into a spiral shape. The rolled dough is then flattened into a round paratha. The paratha is then cooked on a hot skillet or griddle until golden brown on both sides.

Ingredients

Both Lachha Paratha and Malabar Paratha are made with the same basic ingredients. Here’s what you’ll need:

2 cups of wheat flour
1 teaspoon of salt
1 cup of water
2 tablespoons of oil, plus more for cooking
2 tablespoons of ghee or melted butter

Instructions

To make the Lachha Paratha:

In a large bowl, mix together the flour, salt, and water until it forms a soft dough. Knead the dough for a few minutes, then cover with a damp cloth and let it rest for 10 minutes.
Divide the dough into 8 equal parts. Roll out each part into a thin sheet. Brush each sheet with oil and stack them up.
Roll up the stack of sheets into a spiral shape. Flatten the spiral into a circle.
Heat a griddle or skillet over medium-high heat. Place the paratha on the griddle and cook until golden brown on each side. Serve hot.

To make the Malabar Paratha:

In a large bowl, mix together the flour, salt, and water until it forms a soft dough. Knead the dough for a few minutes, then cover with a damp cloth and let it rest for 10 minutes.
Divide the dough into 8 equal parts. Roll out each part into a thin sheet. Brush each sheet with ghee or melted butter and stack them up.
Roll up the stack of sheets into a spiral shape. Flatten the spiral into a circle.
Heat a griddle or skillet over medium-high heat. Place the paratha on the griddle and cook until golden brown on each side. Serve hot.

Nutrition

Both Lachha Paratha and Malabar Paratha are made with the same ingredients, so they have similar nutritional values. A single paratha contains approximately 150 calories and 7 grams of fat. It is also a good source of dietary fiber and protein, with 3 grams and 4 grams per serving, respectively. The parathas are also a good source of iron, with 1 milligram per serving.

Although both parathas are fairly similar in terms of nutrition, Lachha Paratha is slightly higher in fat than Malabar Paratha. This is due to the addition of oil or ghee when making the parathas.

Conclusion

Lachha Paratha and Malabar Paratha are two popular types of parathas in India. They are made with the same basic ingredients, but they differ slightly in terms of texture and flavor. Lachha Paratha is made with oil and has a more crispy texture, while Malabar Paratha is made with ghee and has a softer texture. Both parathas are a good source of dietary fiber and protein, and have similar levels of fat and calories.