Lachha Paratha is a layered flaky Indian bread that is great to pair with curries. Learn how to make it at home using my easy recipe.
There are some recipes which are so simple and basic, but their texture just wins our heart, Lachha Paratha is one such recipe.
Made with just four everyday ingredients, Lachha Paratha doesn’t need any introduction. You will find it on the menu of each and every possible North Indian restaurant and it is popularly served along with rich, creamy and delicious Indian curries.
What makes it special? The crispy and flaky layers of this paratha just makes everything taste better.
I remember the first time I tried this Paratha in a restaurant, I instantly fell in love with the texture of it.
Flaky and crisp, Lachha Paratha has becomes my favourite Indian bread since then.
Be it a festival, special occasion or just a simple get together, I love to make these piping hot parathas for my meals.
The best part, they are so versatile, that they goes with almost every Curry and Dal.
You also get readymade Laccha Parathas in markets, but the taste of homemade parathas are different all together. Nothing can match the flakiness and crispiness of a homemade Laccha Paratha, right?
It is also called as “Parat Wala Paratha” in Punjabi households, as the hindi name for layers is parat.
Each household has its own technique to make this Laccha Paratha, but this is the way I like to make it. Learn how to make Laccha Paratha recipe, that can also be made for your everyday meals or even to pack in your lunch box. Do try my Tawa Paratha too. It’s loved by my fam 🙂
About This Recipe
Lachha Paratha, is a popular multi layered Indian flat bread which is made with just four ingredients, all purpose flour, semolina, sugar and salt.
The layers are made by creating pleats on the roti and then it is folded just like a pinwheel.
When you roll it again, you get a lot of layers, which turns out to be flaky and crispy from outside and soft from inside when you cook it with ghee/oil.
I have also added fine semolina to make the dough, because it makes the parathas crispier.
In order to cook them nicely, you need a tad bit more oil. But when the outcome is so delicious, there is no harm to cheat one day. Right?
You can also make the parathas with only whole wheat flour, if you want to avoid all purpose flour in your meals.
Ingredients
Serving Suggestions
This crispy layered Lachha Paratha tastes delicious with almost everything.
You name the curry, and this Paratha will go with it. It tastes amazing with Paneer Butter Masala, Vegetable Jalfrezi, Kadhai Paneer, Malai Kofta or any of your favourite rich and creamy curries.
You can also serve it with Dals such as Dal Makhani, Dal Tadka or even a simple Dal that we prepare for our everyday meals.
But my favourite way of serving these parathas is with delicious Chicken and Mutton curries with a side of some lemony sliced onions.
Step by Step Recipe
Mix whole wheat flour, all purpose flour, semolina, sugar, salt and 1 tbsp oil in a bowl.
Make a soft dough using water.
Knead the dough for 5-6 minutes until it becomes soft. Cover and keep the dough for 20 minutes.
Knead again for 3-4 minutes. Cover and keep for another 20 minutes. Divide the dough into 10-12 pieces. Make small balls from each piece.
Dust the dough and roll it as thin as possible.
Don’t worry about tearing it while rolling. Apply oil generously over the rolled dough. Sprinkle little dry flour on top.
Fold the rolled dough like we roll a fan or like a pleat.
Make a pinwheel with the pleated dough.
Dust and roll the paratha to make a 6 inch disc.
Heat a griddle. Keep the paratha on the hot griddle.
Cook till brown spots appear. Turn the paratha on the other side. Apply oil on both the sides and cook till brown spots darken. Apply little pressure while cooking using back of a ladle.
Remove the paratha from the griddle. Press from both the sides to open the layers Serve hot with any curry based dish.
Lachha Paratha Recipe
Ingredients
- 2 cups Whole Wheat Flour
- 1 cup All Purpose Flour
- 1 tbsp Fine Semolina
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Oil (For applying and Frying)
Instructions
- Mix whole wheat flour, all purpose flour, semolina, sugar, salt and 1 tbsp oil in a bowl.
- Make a soft dough using water.
- Knead the dough for 5-6 minutes until it becomes soft.
- Cover and keep the dough for 20 minutes.
- Knead again for 3-4 minutes.
- Cover and keep for another 20 minutes.
- Divide the dough into 10-12 pieces.
- Make small balls from each piece.
- Dust the dough and roll it as thin as possible.
- Don’t worry about tearing it while rolling.
- Apply oil generously over the rolled dough.
- Sprinkle little dry flour on top.
- Fold the rolled dough like we roll a fan or like a pleat.
- Make a pinwheel with the pleated dough.
- Dust and roll the paratha to make a 6 inch disc.
- Heat a griddle.
- Keep the paratha on the hot griddle.
- Cook till brown spots appear.
- Turn the paratha on the other side.
- Apply oil on both the sides and cook till brown spots darken.
- Apply little pressure while cooking using back of a ladle.
- Remove the paratha from the griddle.
- Press from both the sides to open the layers
- Serve hot with any curry based dish.
