Lachha paratha step-by-step recipe with photos.
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.
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
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
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
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 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
- 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
- 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