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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
10/02/2026
Taco Tuesday gets a delicious twist when laccha paratha replaces tortillas. The buttery layers hold bold Mexican fillings beautifully, turning everyday fusion paratha recipes into a fun, filling, and very desi-friendly experience.
The key to creating the appeal of this concept lies in the natural fit of it within the context of the Indian kitchen. Laccha paratha tacos require no special tools or techniques, but simply a change in how you view what's available. Selecting an appropriate atta as a foundation provides a way to control the textural characteristics, nutritional content and flavour of your dish right from the beginning. For example, using Aashirvaad High Fibre Atta with Multigrains will enhance the overall digestibility of your dish due to its ability to produce a high-fibre product, whereas picking Aashirvaad Select 100% MP Sharbati Atta will result in softer breads that will retain their signature aroma longer than other options.
Mashups can only be successful if they are done in a way that feels natural and not forced. Having a laccha paratha be a soft shell for a taco does just that. The multiple, flaky layers of the bread mimic the comfort of Indian breads, but it easily lends itself to the fillings in the Mexican-style tacos. This isn't something that is created for Instagram; it is created to be practical, filling, and intuitive to make and eat. It seems like a traditional way to eat all the time, but it is something new and unique to have at home for your next casual dinner or get-together.
Taco shells need to have a certain amount of softness to absorb the ingredients inside without ripping, but also must be strong enough to hold the ingredients inside. Laccha parathas do both with their unique design. Many parathas have the ability to create pockets to help trap liquids from sauces or juices; thin corn tortillas tend to get soggy and lose their shape due to not having enough structure to hold ingredients inside. When you use Aashirvaad Select 100% MP Sharbati Atta flour to make a laccha paratha, the dough absorbs water easily, rolls out nicely, and cooks into soft parathas that maintain their softness for an extended period of time.
Flour is often underestimated when it comes to making parathas, particularly when it comes to making fusion-based recipes such as tacos. For a soft, light, everyday taco that doesn't overpower the filling, Aashirvaad's Shudh Chakki Atta (100% whole wheat, 0% maida) works great in making a soft, fluffy paratha. For a smart twist on classic taco recipes, Aashirvaad's High Fibre Atta with Multigrains provides even more variety by allowing you to easily add texture and fibre to your taco experience without altering the taste you would expect from your taco night out with family and friends.
This is the fusion of Mexican and desi food energy in action. Examples include: spiced rajma tacos with chipotle, paneer (with cumin and lime) crumbles or smoked vegetable tacos with paprika and garlic seasoning. The laccha paratha (the base) acts as the perfect vessel for soaking up the various flavours of each individual filling, versus allowing them to run down the sides of the paratha. In addition to the texture properties of these tacos, they will be able to handle many of your favourite fresh toppings, such as onion, tomato salsa, mint coriander chutney, and yoghurt sauce drizzles, without sacrificing their structural integrity because the base is already very sturdy.
Gently warm the laccha paratha to maintain its pliability. Position the fillings slightly to the side of the centre and fold over like a soft taco, serving immediately. Be careful not to overstuff the paratha so that the layers can breathe during cooking. When using dough made from Aashirvaad 100% MP Sharbati Atta or Aashirvaad Shudh Chakki Atta, they will retain moisture during cooking, making sure that your laccha paratha stays soft even as it cools down a little bit. This simple little detail will make your fusion fun, not messy.
