Lachha Paratha is a crispy, Indian flatbread that has flaky spiral layers. This lachha paratha recipe is made with whole wheat flour. It offers a rich texture and delicious taste. This paratha has rolled layers and it can be paired with spicy gravies or simple dals. It brings a restaurant-style feel to your home kitchen. Follow the step by step instructions to make perfect Lachha Paratha.
Lachha Paratha is an excellent option when you want to serve something special. Its layered texture makes it look fancy but it’s made with just a few basic ingredients. Each bite is slightly crisp outside and soft inside. It is a delightful twist to the everyday paratha. This Lachha Paratha makes any simple meal feel festive and complete.
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About Lachha Paratha
Lachha Paratha is a popular North Indian dish made with whole wheat flour and has thin, crispy layers. This recipe uses basic pantry ingredients like wheat flour, ghee, salt, and water. The key lies in the technique of folding and rolling. Ghee helps hold the layers and adds flavor to the paratha.
This Lachha Paratha recipe pairs well with both vegetarian and non-vegetarian gravies. You can also serve it with pickle and curd for a simple yet satisfying meal. It’s enjoyed by all ages from kids to adults. This paratha is also great for weekend meals or festive occasions. The crisp outside and soft inside make Lachha Paratha a truly comforting dish.
I have a love towards North Indian Cuisine and any Indian flatbread I just can have it even daily that my mother used to tease me that I was supposed to born in North India haha. Now mittu takes after me as she loves chapati, roti, nan, paratha etc.
Lachha Paratha is also a great choice for lunch boxes as it stays soft for hours. You can make the dough ahead and store it to save time. It’s loved for its mild flavor, which goes well with almost any side dish. The layers give a nice chew and make it feel a little more special than regular parathas. It’s an easy way to add variety without much extra effort.
Lachha Paratha Ingredients
- Wheat flour – This is the key ingredient for the paratha. Use regular whole wheat flour or homemade chapathi flour for best results.
- Ghee – It is used while layering and toasting the paratha. It enhances the flavor, helps create crisp layers, and gives a lovely golden finish.
- Water – Used to knead the dough. Add it gradually to get a soft, non-sticky, and pliable dough. The amount of water may vary depending on the flour quality. Make sure the dough is neither too tight nor too loose.
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Why This Recipe Works
- This recipe is made with simple, everyday ingredients.
- It pairs well with any curry or gravy.
- This recipe has a flaky outside and soft inside texture.
- It can be cooked on a regular tawa. No fancy tools.
- Dough can be made ahead and refrigerated.
- It’s loved by all ages, from kids to adults.
How to make Lachha Paratha Recipe Step by Step
1.In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for at least 30 minutes.
2.Now pinch a big lemon sized ball and roll it as thin as possible. Now apply 1/2-3/4 teaspoon ghee on the paratha such that ghee is evenly applied, then sprinkle little wheat flour on it.
3.From one end start to make pleats as shown below. Take a small strip and fold it backwards making pleats till the other edge is reached. It should look like this after the pleat is done. Just swing the strip so that it stretches a bit, don’t overdo.
4.Roll it and bring one edge towards the other edge in a circular manner as shown below. Gently take the outer edge and press it inwards so that its sealed and doesn’t open up while rolling.
5.Press it slightly to flatten it. Now roll the paratha to 1/4 inch thickness as shown below. Dust flour as and when needed.
6.Now heat a dosa tawa, place the paratha once bubbles start appearing on one side turn to other side. Cook in medium heat. Drizzle ghee / oil and toast till brown spots appear on both the sides. Repeat the process till the dough gets over.
Expert Tips
- Dough – The dough should be similar to chapati dough – soft, pliable, and non-sticky. Rest the dough for at least 30 minutes for better texture and easier rolling.
- Pleating – Thin pleats are the key to flaky layers. Pleating helps get consistent layers when rolled out again.
- Dusting – Use flour only as much as needed while rolling the pleated dough. Too much flour can make the paratha dry and hard. Too little can make it sticky and hard to roll.
- Ghee usage – Ghee is essential to separate the layers. It keeps the layers from sticking and gives a soft texture inside and crispness outside.
- Rolling – Gently roll the dough. Don’t press hard, or the layers will merge and disappear. Just press enough to flatten it slightly and roll it evenly.
- Cooking – Cook on medium heat. Too high heat will brown the paratha quickly without cooking the inside. Too low heat will dry it out. Wait for bubbles to appear before flipping.
- Stacking, Tapping – Once cooked, stack a few parathas and gently tap the sides using your palm with little force. This helps separate the layers slightly and makes the paratha look flakier.
Serving and Storage
Serve Lachha Paratha hot with any side dish like Paneer gravy, Dal makhani, or Kurma.
You can store the leftover dough in the fridge for a day and roll fresh parathas as needed.
FAQS
1.Why are the layers not showing clearly?
Applying too much pressure while rolling can flatten the layers. Roll gently and stack warm parathas, tap from both the sides to separate layers.
2.Can I skip ghee and use oil?
No using oil may make the layers too crisp and hard so I would suggest to use ghee or use half of both to get perfect flaky paratha.
3.Is this the same as Malabar Paratha?
No, Malabar Paratha uses maida and has a different method. Lachha Paratha uses whole wheat flour so more healthier and wholesome.
4.Can I use multigrain flour instead of wheat flour?
Yes, but the texture may vary slightly. Knead it to a soft dough for best results.
5.Can I make this ahead for guests?
You can make the chapathi dough, refrigerate it. You can roll, make pleats, flatten and toast at the time of serving.
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📖 Recipe Card
Lachha Paratha Recipe
Ingredients
- 2 cups wheat flour
- 2 tablespoon ghee as required to toast
- salt to taste
- water as required
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even.
- Then add water little by little, gather to form a soft pliable dough.
- The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for at least 30 minutes.
- Now pinch a big lemon sized ball and roll it as thin as possible.
- Now apply 1/2-3/4 teaspoon ghee on the paratha such that ghee is evenly applied, then sprinkle little wheat flour on it.
- From one end start to make pleats. Take a small strip and fold it backwards making pleats till the other edge is reached. It should look like this after the pleat is done. Just swing the strip so that it stretches a bit, don’t overdo.
- Roll it and bring one edge towards the other edge in a circular manner as shown below.
- Gently take the outer edge and press it inwards so that its sealed and doesn’t open up whirl rolling.
- Press it slightly to flatten it.
- Now roll the paratha to 1/4 inch thickness as shown below. Dust flour as and when needed.
- Now heat a dosa tawa, place the paratha once bubbles start appearing on one side turn to other side.
- Cook in medium heat. Drizzle ghee / oil and toast till brown spots appear on both the sides.
- Repeat the process till the dough gets over.
- Serve Lachha Paratha hot with any gravy of your choice.
Notes
- Dough – The dough should be similar to chapati dough – soft, pliable, and non-sticky. Rest the dough for at least 30 minutes for better texture and easier rolling.
- Pleating – Thin pleats are the key to flaky layers. Pleating helps get consistent layers when rolled out again.
- Dusting – Use flour only as much as needed while rolling the pleated dough. Too much flour can make the paratha dry and hard. Too little can make it sticky and hard to roll.
- Ghee usage – Ghee is essential to separate the layers. It keeps the layers from sticking and gives a soft texture inside and crispness outside.
- Rolling – Gently roll the dough. Don’t press hard, or the layers will merge and disappear. Just press enough to flatten it slightly and roll it evenly.
- Cooking – Cook on medium heat. Too high heat will brown the paratha quickly without cooking the inside. Too low heat will dry it out. Wait for bubbles to appear before flipping.
- Stacking, Tapping – Once cooked, stack a few parathas and gently tap the sides using your palm with little force. This helps separate the layers slightly and makes the paratha look flakier.
Rumana Ambrin
Very nicely done and looks perfect…
Divs
wow! this paratha looks perfect with those pretty swirls and layers. this is surely a much healthier alternative to regular maida paratha which i crave often! I want to try it since you have explained it so well. 🙂
Durga Karthik.
My son's favourite too.He will ask is it parotta?So an alternative to maida.
Nittu
Thank you for the recipe, can i use to make kothu parotta?
SHARMILEE J
Yesyes you can 🙂
Sana Siddiqui
can you please share the recipe of this bhaji that you have made along with this paratha?
SHARMILEE J
It is just potato bhaji…will sure share the recipe soon
uma.saravanan N
I tried your laccha paratha it came out well my son loves it so much
Vikash Mishra
Hey, thanks for sharing the lachha paratha recipe, I was searching this for a little while, I am going to make this by following your instructions Thanks again!!