Vegan Dinner Ideas

Lachha Paratha Recipe (Layered Paratha)

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Lachha Paratha Recipe (Layered Paratha)

Lachha paratha or Laccha Paratha is a popular variant of paratha from North Indian cuisine. These are whole wheat flatbreads made with a simple unleavened dough consisting of basic ingredients like whole wheat flour, salt and ghee or oil. The specialty and uniqueness of this paratha are the various visible flaky and crispy layers that are also soft and tender. Making these traditional Indian layered flatbreads is easy and great to mop up with any curry or gravy dish.

Here is a simple, authentic Lachha Paratha recipe for you:

Ingredients:

  • 2 cups whole wheat flour (atta)
  • 2 tbsp oil or ghee (for dough)
  • Salt to taste
  • Water as needed (for kneading)
  • Extra dry flour (for dusting)
  • Ghee or oil (for cooking and layering)

Instructions:

  1. Prepare the dough:
    • In a large bowl, add whole wheat flour, salt, and 2 tbsp oil or ghee.
    • Mix well with your fingers so the fat incorporates evenly.
    • Gradually add water and knead into a smooth, firm dough.
    • Cover with a damp cloth and let it rest for 20 minutes.
  2. Divide and roll:
    • Divide dough into equal lemon-sized balls.
    • Take one ball, dip in dry flour, and roll into a thin roti (approx. 8-9 inches).
  3. Create layers (lachha):
    • Apply ghee evenly over the rolled roti.
    • Sprinkle dry flour lightly on top.
    • Start pleating the roti like a paper fan or folding into thin pleats.
    • Roll the pleated strip into a round spiral (like a swiss roll).
    • Tuck the end at the bottom.
  4. Roll again:
    • Gently press and roll this spiral into a thick paratha, keeping layers intact.
  5. Cook the paratha:
    • Heat a tawa on medium-high flame.
    • Place the rolled paratha on it.
    • Cook for a few seconds until bubbles appear, then flip.
    • Apply ghee or oil on both sides and cook until golden brown and crisp, pressing gently to puff up layers.
  6. Serve hot:
    • Crush slightly between your palms to open up layers (optional traditional step).
    • Serve with curd, pickle, dal, or any curry of your choice.

💡 Tips:

  • For extra flaky parathas, use ghee instead of oil while layering.
  • Resting the dough makes parathas softer.
  • Lachha parathas taste best when served hot and fresh.

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