• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spicytamarind
  • Recipes
  • Meal Plan
  • Diets
    • Gluten-free
    • Eggless Cakes and Cookies
    • Grain-free
    • Refined Sugar-free Desserts
    • Festival Food
    • Vrat/Fasting Food
    • Vegan
  • Collection
    • Indian Pickle Recipes
    • Indian pizza recipes
    • Deepavali or Diwali recipes
    • Durga puja recipes
    • Ganesh Chaturthi Recipes and Festival Meal Plans
    • Holiday Season Baking
  • Ingredients
  • Basics
    • Spice blends
    • Homemade Rice Flour
    • Homemade Butter
    • How to make Ghee
    • How to make thick yogurt (curd or dahi) at home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Meal Plan
  • Diets
  • Ingredients
  • Collection
  • Basics
  • Spice blends
×

Home » Rice & Bread » Lachha Paratha

Lachha Paratha

Published: Feb 2, 2018 · by Shilpa · 1 Comment

Jump to Recipe
Lachha paratha is a popular north Indian flat bread made with whole wheat flour. This multi layer flaky, yet soft paratha is made by creating many pleated folds while rolling the paratha.
Lachha Paratha

Lachha paratha step-by-step recipe with photos.

Jump to:
  • About this recipe
  • Ingredients
  • Step by step instructions
  • Tips for making best lachha paratha
  • Serving suggestion
  • Recipe card
  • Comments

About this recipe

Lachha paratha is a popular north Indian flatbread made with whole wheat flour. This multi-layer flaky, yet soft paratha is made by creating many pleated folds while rolling the paratha. It is similar to the Malabar paratha but is healthier as lachha paratha is made with whole wheat flour.

Lachha paratha tastes really good despite the fact that there is no filling in it. They are great for lunch boxes too as they stay soft for longer. They are quite simple to make once you know how to get the pleats right. Pair it with a curry of your choice and pickle for a great meal.

Lachha Paratha

Ingredients

Whole wheat flour: Lachha paratha is made with whole wheat flour (atta or chapati flour) which is the main ingredient.

Ghee: Ghee is applied to the dough before creating the folds. This helps in creating the layers and making the paratha flaky.

Salt: Make sure you season the dough with some salt.

Step by step instructions

1. In a large bowl, add flour and salt. Add oil and mix well with your fingers

2. Gradually add water and knead into a smooth and soft dough

3. Pinch out a lemon sized dough and roll it into a thin disc

4. Apply ghee all over it and dust it with some flour

lachha paratha steps 1-4.

5. Start pleating from one edge and slowly go to the other end

6. Keep pleating until you reach the other end

7. Begin from one end and start rolling the pleated disc tightly

8. Roll the pleated disc tightly into a circle

9. Tuck the end well and gently press it

10. Repeat with the rest of the dough

lachha paratha steps 5-10.

11. Roll it into a slightly thick disc

12. Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes

13. Flip over to cook the other side. Apply 1 teaspoon ghee

14. Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done

lachha paratha steps 11-14.

Tips for making best lachha paratha

Use ghee and not oil to make the paratha. This will make the paratha more crispy.

Use lukewarm water to knead the dough and not cold water.

Roll gently without applying much pressure. This will help in keeping the layers intact.

Keep the thickness of the paratha medium. Thin parathas will not retain the layers and thick ones will take a long time to cook.

Lachha Paratha

Serving suggestion

Lachha paratha tastes very good with any side dish or dal of your choice. It goes well with both vegetarian dishes and non-vegetarian dishes.

Lachha Paratha served with baingan bharta (eggplant roast) and carrot halwa for a complete meal

Lachha Paratha with baingan bharta
Lachha Paratha

Recipe card

Lachha paratha

Shilpa
Lachha paratha is a popular north Indian flat bread made with whole wheat flour. This multi layer flaky, yet soft paratha is made by creating many pleated folds while rolling the paratha.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Prep Time 5 mins
Cook Time 25 mins
Resting Time 30 mins
Total Time 1 hr

Ingredients
  

  • 2 cups whole wheat flour (atta) plus extra for dusting
  • 3 tablespoon ghee plus extra for shallow frying parathas
  • 1 teaspoon salt
  • Lukewarm water to knead the dough

Instructions
 

  • In a large bowl, add the flour and salt. Add 1 tablespoon and mix well with your fingers
  • Gradually add water and knead into a smooth and soft dough
  • Cover it with a damp kitchen towel and let it rest for 30 minutes
  • Once the dough is rested, knead it again for 1-2 minutes
  • Pinch out a lemon sized dough and roll it into a thin disc
  • Apply ghee all over it and dust it with some flour
  • Start pleating from one edge and slowly go to the other end (refer pictures)
  • Roll the pleated disc tightly into a circle (refer picture)
  • Tuck the end well and gently press it. Roll it into a slightly thick disc
  • Repeat with rest of the dough
  • Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes
  • Flip over to cook the other side. Apply 1 teaspoon ghee
  • Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done
  • Serve hot with pickle or curry of your choice
Nutrition Facts
Lachha paratha
Amount Per Serving
Calories 121 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 233mg10%
Potassium 87mg2%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

« Street Style Maggi Masala Noodles
Mathura Peda »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family Read More…

Malabar spinach chutney step-by-step recipe with photos. About this recipe Malabar spinach chutney is an easy and delicious chutney made with Basella alba (basale soppu). Also called 'basale soppu' chutney in Kannada, it is very popular in coastal regions of Karnataka. This delicious chutney can be served with a South Indian breakfast. It can also...

Read More

Ragi bread step-by-step recipe with photos. About this recipe Ragi bread is a healthy and delicious bread made with finger millet flour and bread flour. This millet bread slices well and is perfect for sandwiches or toast. The ragi flour not only adds a unique flavour but also adds a lovely colour to the bread....

Read More

Sprouted ragi flour step-by-step recipe with video and photos. About this recipe Ragi is a gluten-free grain that is associated with several health benefits. Finger millet has gained immense popularity over the last few years and is widely used. I use it regularly not just in traditional dishes, but also for making cookies, bread, etc....

Read More

Footer

  • Privacy Policy
  • Disclaimer
  • About
  • Contact

COPYRIGHT © 2022 SPICYTAMARIND.COM.AU