lahori chicken lacha paratha recipe | street style chicken lacha paratha recepie

July 31, 2024
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Lahori Chicken Lacha Paratha is a flavorful and hearty dish popular on the streets of Lahore, Pakistan. It combines a spiced chicken filling with a flaky, layered paratha. Here’s a recipe to make it at home, capturing the street-style essence.

Ingredients

For the Chicken Filling:

  • Chicken: 500 grams, boneless and cut into small pieces
  • Onion: 1 large, finely chopped
  • Tomato: 1 large, finely chopped
  • Green Chilies: 2-3, finely chopped
  • Ginger-Garlic Paste: 2 tablespoons
  • Yogurt: 1/2 cup
  • Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Coriander Powder: 1 teaspoon
  • Garam Masala: 1/2 teaspoon
  • Cumin Seeds: 1/2 teaspoon
  • Mustard Oil: 2 tablespoons (or any cooking oil)
  • Salt: to taste
  • Fresh Coriander Leaves: a handful, chopped

For the Lacha Paratha:

  • All-Purpose Flour (Maida): 2 cups
  • Ghee or Oil: 3 tablespoons (for dough)
  • Salt: 1/2 teaspoon
  • Water: as needed
  • Ghee or Oil: for frying

Instructions

1. Prepare the Chicken Filling:

  1. Heat Oil: In a pan, heat mustard oil. Add cumin seeds and let them splutter.
  2. Sauté Onions: Add the chopped onions and sauté until golden brown.
  3. Add Ginger-Garlic Paste: Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
  4. Cook Chicken: Add the chicken pieces and cook until they turn white.
  5. Spices and Tomatoes: Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala.
  6. Add Yogurt: Stir in the yogurt and cook until the chicken is fully cooked and the gravy thickens.
  7. Finish: Add garam masala and fresh coriander leaves. Mix well and let it cool.

2. Make the Lacha Paratha Dough:

  1. Mix Ingredients: In a large bowl, mix the flour, salt, and ghee. Gradually add water and knead to form a soft, smooth dough.
  2. Rest Dough: Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

3. Prepare the Lacha Paratha:

  1. Divide Dough: Divide the dough into equal-sized balls.
  2. Roll Out: Take one dough ball, dust with flour, and roll it out into a thin circle.
  3. Apply Ghee: Brush the surface with ghee or oil. Fold the dough into pleats or a fan shape, then roll it into a tight coil.
  4. Flatten Coil: Flatten the coil with your palm and then roll it out into a round paratha about 7-8 inches in diameter.

4. Cook the Paratha:

  1. Heat Tawa: Heat a tawa or non-stick pan over medium heat.
  2. Cook Paratha: Place the rolled paratha on the hot tawa. Cook until bubbles form, then flip and cook the other side. Brush both sides with ghee or oil while cooking.
  3. Repeat: Repeat the process with the remaining dough balls.

5. Assemble the Lahori Chicken Lacha Paratha:

  1. Fill Paratha: Once the parathas are cooked, take one and spread the chicken filling evenly over one half of the paratha.
  2. Fold: Fold the paratha over to cover the filling, forming a half-moon shape or a triangle.
  3. Serve: Serve hot with raita, pickles, or a side salad.

Tips:

  • Layering the Paratha: For extra flaky layers, make sure to apply ghee generously and fold the dough properly.
  • Adjust Spices: You can adjust the spice levels according to your preference.
  • Serve Hot: This dish is best enjoyed hot and fresh.

Enjoy making and devouring your Lahori Chicken Lacha Paratha!