on Jun 20, 2021, Updated Oct 18, 2023
About Lachha Paratha
Lachha=Layers and Paratha=Indian Flatbread Laccha Paratha (Lachhedar Paratha) is a popular North Indian flatbread. It has multiple layers, making it crispy and flaky. Also known as Paratwala Paratha, this multi-layered flatbread is easy to make from scratch and tastes like the one you get in restaurants. It is made with whole wheat flour, all-purpose flour, fine semolina, sugar, and salt. Adding 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 getting 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; 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. Want to try a few more Indian bread recipes? Then there are some for you
Palak Paratha Plain Tawa Paratha Beetroot Poori Khamiri Roti Jowar Bhakri Sindhi Koki Multigrain Roti Ajwain Paratha
Ingredients
Flour – I always use a combination of whole wheat flour (gehu ka atta) and all-purpose flour (maida) to make lachha paratha, as this combination makes them super flaky. If you want to make it healthier, 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 and Salt – While salt seasons it, sugar gives a perfect caramelization and also adds to its color. Oil – Use any cooking oil to cook lachedar paratha. You can also use ghee (clarified butter) for a richer buttery paratha.
How To Make Lachha Paratha
Make The Dough
Mix
2 cups of whole wheat flour 1 cup all-purpose flour 1 tablespoon fine semolina 1 tablespoon granulated white sugar 1 teaspoon salt 2 tablespoon 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.
Rest The Dough
Cover with a damp kitchen cloth and set aside on the counter for 20 minutes. This step will relax the gluten and make the dough soft and pliable. Knead again for 1-2 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.
Roll The Lachha Paratha
Technique 1
Dust a dough ball lightly with dry flour and roll it as thinly as possible. Do not worry about tearing it at places or about the shape. Brush oil generously over the rolled dough. Sprinkle a 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, cut the center to 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.
Cook The Paratha
Heat a griddle (tawa) 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, 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 Powder, and 2 tablespoon chopped cilantro. Sprinkle some of this mixture over the dough before rolling.
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, 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, Punjabi Yellow Dal Tadka, or 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; if stored for later, they become soft and lose all their crispiness. If you want to make them ahead, then the best is to freeze them. Cook the rolled paratha on a hot griddle for 1 minute on both sides, remove it from the griddle, and cool it 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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