Bhakarwadi Lachha Paratha
Lachha Paratha flavored with classic Marwadi/Gujarati Bhakarwadi spice mix and cook to perfect flakiness.
Bhakarwadi is a traditional crispy, spicy, sweet, savory deep fried snack that is very popular in Maharastra. It is knows as Bhakharwadi in Gujarati. Bhakarwadi is a perfect tea time snack. Its unique flavors do make it stand out and surely to become of the favorites of many, including myself!
I love fried snack but it is not so healthy to consume fried food on daily basis. I try to find ways to utilize this flavors in few different ways without making it deep fried. And this Bhakarwadi lachha paratha is certainly one of those ways! Another way is to make Baked Bhakarwadi puff pastries! This Bhakarwadi spice mix is so delicious and easy to make a big batch of. I simply make a batch and store it upto 3-4 months to make quick parathas with chai on weekends!
Making lachha paratha can be tricky. The classic lachha paratha is super soft and flaky at the same time which uses lot of butter to get right consistency. This lachha paratha version is more on flaky crispy side with decent amount of fats, not too much not too little. I have shows an easy way to roll lachha paratha in the video below foe the ease. Hope you guys find it helpful!
If you are a fan of parathas like me, check my other different types of parathas on the blog like MUSHROOM KEEMA PARATHA, CHEESY SCALLION PARATHA, CHEESY HARIYALI ALOO PARATHA. My definetion of perfect weekends includes a big stack of spicy hot parathas along with achar and garam masala chai!! Hope you guys give this unique lachha paratha version one of these weekends and ejoy it just as much as I do. Leave me a comment below or tag me on Instagram @myvegetarianroots if you enjoy this paratha!
Happy & Healthy Eating!
Bhakarwadi Lachha Paratha
Bhakarwadi Spice Mix
- ¾ cup Coconut Flakes
- 2 tbsp Coriander Seeds
- 2 tsp Cumin Seeds
- 2 tsp Fennel Seeds
- 1 tbsp Poppy Seeds
- 2 tbsp Sesame Seeds
- 1 tsp Garam Masala
- 2 tsp Kashmiri Red Chili Powder
- 1½ tsp Salt
- 2 tsp Sugar
- ¼ tsp Asafetida
- ¼ tsp Turmeric Powder
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour
- ½ tsp Salt
- ½ tsp Cumin Powder
- ¼ tsp Baking Powder
- 1 tsp Honey
- ½ cup Milk
- ¼ cup Warm Water more or less based on dough consistency
- 3 tbsp Oil
- 3 tbsp Ghee
- ¼ cup Oil
- ½ cup Dry Wheat or All Purpose flour to roll the paratha, you should not need this if the dough is made well. If the dough is too soft, you will need dry flour to roll paratha
Make Bhakharwadi Masala/Spice mix
- Dry roast coriander, cumin, fennel, poppy, sesame seeds on a low/medium heat until they start to golden brown and release aroma. Turn the heat off and add in coconut flakes. Mix well and let it sit until it comes to room temperature.
- Put the roasted seed mix in a blender/food processor along with salt, sugar, turmeric powder, kashmiri red chili powder, garam masala and asafetida. Blend it to coarse powder. This spice mix can be stored in an airtight container for upto 3 months.
Make Paratha Dough
- Mix whole wheat flour, all purpose flour, salt, cumin powder, baking powder and 2 tbsp of oil. Mix well so oil is well distributed amongst the flour.
- Mix honey in the warm milk. Add milk to the flour mix. Mix well so milk is well distributed amongst the flour.
- Slowly add warm water, little bit at time to form the dough. It should be like phulka roti or pizza dough like consistency. Once dough is formed, coat it with 1 tbsp of oil and cover it with towel and let it sit for at least 30 minutes.
- After letting it sit for 30 minutes, uncover the dough and knead it to smooth consistency, Use more oil if it starts to get sticky.
- Make 6-8 same size dough balls. Cover them and let it sit until you are ready to roll the paratha.
- Massage a dough ball between your palms. Dust it with dry rice flour.
- Roll it in a big circle using rolling pin, it should not be too thin or too thick.
- Spread generous amount of ghee on rolled out paratha evenly all over.
- Sprinkle 1 tbsp of Bhakharwadi masala (more or less based on the size of your rolled out dough) all over the rolled out dough. Use your fingers to layer it evenly all the way across, like shown in the video above.
- Now scrunch it up like a saree pleat and then roll it out in a bun like shape. Please watch the video above for the visual!
- Dust the bun like shaped paratha ball with rice flour.
- Roll it out in a as thin or thick paratha using a rolling pin.
- Cook the rolled out paratha on both sides using a cast iron tawa with generous amount of oil or ghee, like shown in the video above.
- Repeat the rolling/cooking paratha process for each dough ball.
- Simply enjoy this flaky flavorful paratha with side of achar and chai!