Lachha Paratha
Discover the magic of creating perfectly flaky, multi-layered Indian flatbread. Made with whole wheat flour and ghee, these crispy yet soft parathas are the ultimate accompaniment to rich curries and hearty dals.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 0.5 cup of maida (if using), 1 tsp salt, and 0.5 tsp sugar. Mix well.
- c.Add 1 tbsp of melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- d.Gradually add lukewarm water, a little at a time, and knead to form a dough. Continue kneading for 8-10 minutes until the dough is soft, smooth, and pliable, but not sticky.
- e.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer parathas.
- 2
Step 2
- a.Create the Layers
- b.After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
- c.Take one dough ball and dust it with dry atta. Roll it out into a very thin circle, about 8-9 inches in diameter.
- d.Brush about 1/2 tsp of melted ghee evenly over the entire surface of the rolled dough. Sprinkle a pinch of dry atta over the ghee.
- e.Starting from one edge, begin folding the dough to create narrow pleats, like making a paper fan, until you have a long, pleated strip.
- f.Gently stretch the pleated strip to lengthen it slightly. Then, roll it up tightly from one end to the other to form a spiral coil or pinwheel. Tuck the loose end underneath.
- g.Gently press the coil flat with your palm. This is your layered dough ball (peda). Repeat this process for all the remaining dough balls.
- 3
Step 3
- a.Roll the Parathas
- b.Take one of the coiled pedas and lightly dust it with atta.
- c.Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together. The layers should be visible from the side.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat skillet) over medium-high heat. The tawa should be hot before you place the paratha on it.
- c.Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles start to appear on the surface.
- d.Flip the paratha. Drizzle about 1/2 tsp of ghee on the semi-cooked top side and spread it evenly.
- e.Cook the second side for another 30-45 seconds, then flip again. Drizzle ghee on this side as well.
- f.Gently press the paratha with a spatula, especially around the edges, while rotating it. Cook for 1-2 minutes, flipping a couple of times, until both sides are golden brown, crispy, and cooked through.
- g.Repeat for all remaining parathas, adjusting the heat as necessary to prevent burning.
- 5
Step 5
- a.Serve
- b.Remove the cooked paratha from the tawa. To enhance the layers, hold it between your palms (using a cloth if it's too hot) and gently crush it inwards. This will make the flakes separate and become more prominent.
- c.Serve immediately with your favorite dal, curry, raita, or pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough for at least 30 minutes is non-negotiable for soft, pliable parathas.
- 2Be generous with ghee during the layering process to ensure each layer separates beautifully during cooking.
- 3Roll the final coiled dough gently. Applying too much pressure will cause the layers to merge, and you will lose the flaky texture.
- 4Cook on a medium-high flame. A low flame will make the parathas hard, while a very high flame will cook the outside too quickly, leaving the inside raw.
- 5For a richer flavor, use high-quality desi ghee.
Adapt it for your goals.
Pudina Lachha Paratha
Sprinkle finely chopped fresh mint leaves (pudina) and a pinch of chaat masala over the ghee before pleating the dough.
Ajwain Lachha ParathaAjwain Lachha Paratha
Sprinkle a pinch of carom seeds (ajwain) over the ghee before folding. This adds a unique, pungent flavor and aids digestion.
Masala Lachha ParathaMasala Lachha Paratha
Sprinkle a mix of red chili powder, turmeric powder, and garam masala over the ghee for a spicy version.
Why this is on our healthy list.
Source of Complex Carbohydrates
Made primarily from whole wheat flour, Lachha Paratha provides complex carbohydrates that release energy slowly, keeping you full and energized for longer.
Rich in Dietary Fiber
The use of atta (whole wheat flour) makes these parathas a good source of dietary fiber, which is essential for digestive health and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support gut health and provide essential fatty acids.
Frequently asked questions
Lachha Paratha can be part of a balanced diet. It's made with whole wheat flour (atta), which is a good source of fiber. However, it is also high in fat due to the generous use of ghee for layering and cooking, making it calorie-dense. Enjoy it in moderation.