Lachha Paratha (Lachedar Paratha) is a popular Indian bread made using whole wheat flour. It is just like your tawa paratha but with extra flaky and buttery layers. Check out 3 ways to make it at home (vegan).
Want to try a few more Indian bread recipes? Then here are some for you – Paratha, Beetroot Poori, Khamiri Roti, Jowar Bhakri, Sindhi Koki, Thepla, Multigrain Roti, Ajwain Paratha, and Pudina Paratha.
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About This Recipe
Lachha=Layers and Paratha=Indian Flatbread
Laccha Paratha is a popular North Indian flatbread with many flaky and crispy layers.
Also known as lachedar paratha or paratwala paratha, this multi-layered flatbread is very easy to make at home from scratch and tastes just like the one you get in restaurants.
It is made with a combination of whole wheat flour, all-purpose flour, fine semolina, sugar, and salt. The addition of semolina adds to its crispiness, while sugar gives it a nice caramelization and color.
Making Lachedar paratha is super easy but there is a little trick to get those perfect layers, and that’s the reason I am bringing this easy recipe to you! I am sharing 3 ways to roll lachha paratha and each method will give you perfect layers. Choose the method you like the most!
I am also sharing a few flavoring options. So once you perfect the plain lachha paratha, try making these variations too.
Ingredients
Flour – I always use a combination of whole wheat flour and all-purpose flour to make lachha paratha as this combination makes them super flaky. If you want to make it healthier, then use only whole wheat flour.
Semolina – Fine semolina (barik sooji) gives a very crispy texture to these parathas. DO NOT use the coarse variety though. It will not blend well with the dough and spoil the texture of the paratha.
Sugar & Salt – While salt seasons it, sugar gives a perfect caramelization and also adds to its color.
Oil – Vegetable oil is my preferred choice to fry lachedar paratha. But there are days when I use ghee/clarified butter for a richer and buttery paratha.
How To Make Lachha Paratha
Making The Dough
Mix together 2 cups of whole wheat flour, 1 cup all-purpose flour, 1 tablespoon fine semolina, 1 tablespoon granulated sugar, 1 teaspoon salt, and 2 tablespoon vegetable oil in a large bowl or a parat (large shallow plate)
Add water (approx ¾ cup) little by little and knead to make a soft dough.
Knead the dough for 2-3 minutes until it becomes smooth.
Cover with a damp kitchen cloth and set aside on the counter for 20 minutes. This step will let the gluten relax and make the dough soft and pliable.
Knead again for 3-4 minutes. Cover and set aside for another 20 minutes. Divide the dough into 10-12 pieces and roll each piece to make a ball.
Keep the balls covered with cloth to prevent them from drying.
Rolling Lachha Paratha
Technique 1
Dust a dough ball lightly with dry flour and roll as thin as possible. Do not worry about tearing it at places or about the shape.
Brush oil generously over the rolled dough. Sprinkle little flour on top.
Fold the rolled dough like we roll a fan or like a pleat. Keep stretching a little from the sides while pleating.
Make a pinwheel with the pleated dough and tuck the end at the bottom.
Dust with flour and roll to make a 5-6 inch disc. The thickness of the paratha should be around 3-4 mm and the edges must be slightly thinner than the center.
The thicker the paratha, the more profound the layers will be. But make sure to cook it well so that it is not left uncooked from inside.
Technique 2
Dust a dough ball lightly with dry flour and roll it to make a 6-7 inch circle. Brush generously with oil and sprinkle some flour on top.
Using a sharp knife, make a cut from the center until the edge.
Roll all along the edge to make a layered cone.
Open the layers slightly from the top and press them down to make a circle.
Now dust the circle with some flour and roll to make a 6-inch paratha.
Technique 3
Dust a dough ball with dry flour and roll it to make an 8-inch oval. Brush generously with oil and sprinkle some flour on top.
Using a sharp knife, cut the oval roughly into thin stripes.
Gather the strips together and fold them to make a pinwheel.
Tuck the ends at the bottom.
Dust lightly with flour and roll to make a 6-inch paratha.
Frying The Paratha
Heat a griddle over medium-high heat. Transfer the paratha to the hot griddle.
Cook till brown spots appear on the bottom side (1-2 minutes). Flip and cook for a minute. Apply 1 teaspoon oil on each side and cook till brown spots darken. Keep pressing the paratha while cooking using the back of a ladle.
Transfer the paratha from the griddle to the counter. Crush it from both sides using your palms to open the layers. Serve hot with any curry-based dish.
Note – After making 3-4 parathas, wipe the griddle with a kitchen cloth to remove the burnt dry flour.
Variations
Mint Lachha Paratha
Mix 4 tablespoon mint powder and 2 teaspoon carom seeds (ajwain) in a bowl.
Sprinkle some mint powder and ajwain mixture on the dough and then roll it to make the paratha. You can make mint powder at home using my easy recipe.
Garlic Lachha Paratha
Mix 4 tablespoon minced garlic and 4 tablespoon chopped cilantro in a bowl. Spread some of this mixture over the dough before rolling the paratha.
Chili Lachha Paratha
Mix 3 tablespoon chili powder, 1 tablespoon chaat masala, and 2 tablespoon chopped cilantro in a bowl.
Sprinkle some of this mixture over the dough before rolling.
Frequently Asked Questions
To make lachha paratha, we use a mixture of all-purpose flour and whole wheat flour while Kerala Paratha (Malabar parotta) and Bun Parotta are made using only all-purpose flour. They also use much more oil than laccha paratha.
Serving Suggestions
This crispy layered lachha paratha tastes delicious with almost all the Indian curries.
I love to serve it with veg curries like paneer butter masala, vegetable jalfrezi, kadai paneer, malai kofta, and palak paneer, and non-veg curries like chicken tikka masala, Indian mutton curry, and chicken vindaloo.
You can also serve it with dal such as dal makhani, dal tadka, or even toor dal.
You can also use it to make your favorite kathi rolls or wraps.
Storage Suggestions
Lachha parathas taste the best when served right from the griddle. They are crispy and flaky when served hot, and if stored for later they tend to become soft and lose all their crispiness.
If you want to make them ahead of time, then the best is to freeze them. Cook the rolled paratha on a hot griddle for 1 minute on both sides, remove from the griddle and cool completely. Transfer in a freezer-safe ziplock bag with a layer of parchment paper between each paratha and freeze for up to 4 months. Thaw on the counter for about 30 minutes to an hour, cook on a hot griddle with oil and serve hot.
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Recipe Card
Lachha Paratha Recipe
Ingredients
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1 tablespoon fine semolina
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil (plus more for layering and frying)
Instructions
Make the dough
- Mix together whole wheat flour, all-purpose flour, fine semolina, granulated sugar, salt, and vegetable oil in a large bowl or a parat (large shallow plate).
- Add water (approx ¾ cup) little by little and knead to make a soft dough.
- Knead the dough for 2-3 minutes until it becomes smooth.
- Cover with a damp kitchen cloth and set aside on the counter for 20 minutes. This step will let the gluten relax and make the dough soft and pliable.
- Knead again for 3-4 minutes. Cover and set aside for another 20 minutes. Divide the dough into 10-12 pieces and roll each piece to make a ball.
- Keep the balls covered with cloth to prevent them from drying.
Rolling Lachha Paratha
- Dust a dough ball lightly with dry flour and roll as thin as possible. Do not worry about tearing it at places or about the shape.
- Brush oil generously over the rolled dough. Sprinkle little flour on top.
- Fold the rolled dough like we roll a fan or like a pleat. Keep stretching a little from the sides while pleating.
- Make a pinwheel with the pleated dough and tuck the end at the bottom.
- Dust with flour and roll to make a 5-6 inch disc. The thickness of the paratha should be around 3-4 mm and the edges must be slightly thinner than the center.
- The thicker the paratha, the more profound the layers will be. But make sure to cook it well so that it is not left uncooked from inside.
Frying The Paratha
- Heat a griddle over medium-high heat. Transfer the paratha to the hot griddle.
- Cook till brown spots appear on the bottom side (1-2 minutes). Flip and cook for a minute. Apply 1 teaspoon oil on each side and cook till brown spots darken. Keep pressing the paratha while cooking using the back of a ladle.
- Transfer the paratha from the griddle to the counter. Crush it from both sides using your palms to open the layers. Serve hot with any curry-based dish.
