📝 About Lachha Paratha

Lachha Paratha, also known as layered paratha, is a popular North Indian flatbread that is flaky, crispy on the outside, and soft on the inside. The word ‘Lachha’ refers to the layers or coils that give this paratha its signature texture. It pairs perfectly with dal makhani, paneer butter masala, chole, or any rich curry.

Unlike plain paratha or roti, Lachha Paratha is made using multiple folds and layers, typically with ghee or oil brushed between the folds to get that beautiful spiraled, crispy look when cooked.

This recipe uses whole wheat flour and is made without any fancy equipment—just some good kneading, resting, and rolling skills.

🫓 Lachha Paratha Recipe – How to Make Layered Lachha Paratha at Home (Step-by-Step)

Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 4
Cuisine: Indian (North Indian)
Course: Breakfast, Main Course, Side Dish
Difficulty: Medium

🧾 Ingredients

👨‍🍳 How to Make Lachha Paratha – Step-by-Step Instructions

🔹 Step 1: Prepare the Dough

1. In a large mixing bowl, add:

   • 2 cups whole wheat flour

   • ½ tsp salt

   • 1 tbsp ghee or oil

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

3. Cover with a damp cloth and let it rest for at least 30 minutes.

🔹 Step 2: Roll and Layer the Dough

1. Divide the dough into equal-sized balls (4–6).

2. Roll one ball into a thin circle using dry flour as needed.

3. Brush the entire surface lightly with ghee or oil.

4. Sprinkle a small amount of dry flour on top of the ghee.

5. Now pleat the dough like a paper fan from one end to the other.

6. Roll the pleated strip into a spiral (like a cinnamon roll) and tuck the end under.

7. Repeat with all dough balls.

🔹 Step 3: Final Rolling

1. Take one spiral dough and roll it gently into a 6–8 inch disc, maintaining the round shape and layers.

2. Do not press too hard; we want the layers to stay visible.

🔹 Step 4: Cook the Paratha

1. Heat a tawa or griddle over medium heat.

2. Place the rolled paratha on the hot tawa.

3. Cook one side until light brown spots appear (about 1–2 minutes), then flip.

4. Apply ghee on the flipped side, then flip again and repeat.

5. Cook until both sides are golden brown and crispy, pressing gently with a spatula.

6. Remove and gently crush the paratha from the edges to separate the layers.

🍽️ Serving Suggestions

• Serve hot with curd, pickle, or chutney.

• Best with dal makhani, paneer dishes, or korma.

• Add a dollop of butter on top for extra richness.

💡 Expert Tips

❓ FAQs

Q1: Can I make lachha paratha without ghee?
Yes, you can use oil instead, but ghee enhances flavor and crispness.

Q2: Why aren’t my layers visible?
Ensure proper pleating and avoid pressing too hard while rolling.

Q3: Can I use all-purpose flour?
Yes, but wheat flour is healthier and traditional.