Lachha Paratha: A Flaky Delight from North Indian Cuisine

Lachha Paratha Lachha Paratha: Laccha Paratha, a beloved variation of the traditional paratha hailing from North Indian cuisine, stands out with its crispy, flaky layers and delightful texture. Crafted from a simple unleavened dough comprising whole wheat flour, salt, and ghee or oil, these flatbreads offer a delectable pairing with any curry or gravy dish.

Lachha Paratha


  1. 2 cups whole wheat flour (atta)
  2. 1 to 2 teaspoons ghee (clarified butter) or oil
  3. Salt, to taste
  4. Water, as needed for kneading
  5. Ghee or oil, for applying on the dough and roasting

Also Read: Kulcha


1. Kneading the Paratha Dough:

  1. In a bowl, combine 2 cups of whole wheat flour with salt.
  2. Add 1 to 2 teaspoons of ghee or oil, then gradually incorporate water to form a smooth dough.
  3. Cover the bowl and let the dough rest for 20 to 30 minutes.

2. Rolling the Lachha Paratha:

  1. Divide the dough into medium-sized balls and cover them.
  2. Take a dough ball and roll it into a thin 8 to 8.5-inch diameter disc on a floured surface.
  3. Liberally apply ghee or oil on the disc and sprinkle with flour.
  4. Fold and pleat the paratha from the edges to the center, then roll the pleated edges tightly.
  5. Roll the dough into round parathas about 7 inches in diameter.

3. Roasting the Lachha Paratha:

  1. Heat a griddle or frying pan over medium-high heat.
  2. Place the paratha on the griddle and cook until partly done, then apply ghee on one side.
  3. Flip the paratha, apply ghee on the other side, and cook until browned evenly and well-cooked.
  4. Press the sides of the paratha with a spatula while frying to ensure even cooking.

4. Serving:

  1. Serve the hot Lachha Paratha with your favorite Indian dal or vegetable curry.
  2. They pair excellently with dishes like dal makhani, chana masala, rajma masala, and more.
  3. Enjoy them hot with a cup of tea or alongside mango pickle or lemon pickle.

Also Read: Puran Poli  


  • Knead the dough thoroughly for a soft and smooth texture.
  • For a softer texture, you can incorporate some all-purpose flour into the dough.
  • Serve the parathas hot or warm for the best taste and texture.
  • Ensure the griddle is moderately hot to prevent the parathas from becoming too hard or burnt.
  • For a vegan version, use any neutral-flavored oil instead of ghee.
  • The recipe can be scaled up as needed.

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