Lachha Paratha Recipe | Crisp & Flaky Layered Lachha Parantha with detailed photo and video recipe. A unique, flaky, layered Indian flatbread prepared with wheat flour and ghee as its topping. It is an extension of the popular roti or chapati recipes with additional pleating and kneading to make it flaky and crisp. These roti or parathas can be excellent bread for the same monotonous lunch and dinner recipes.
Lachha Paratha Recipe | Crisp & Flaky Layered Lachha Parantha with step-by-step photo and video recipe. Paratha recipes are popular in North India and are served for various daily meals. However, there are region-specific layered paratha recipes with minor changes to the way it is prepared. One such Punjabi-specific layered paratha is Lachha Paratha known for its crispiness and flakiness.
Initially, I used to believe that, Lachha paratha and Kerala paratha were the same but different names. However, when I realized they were completely different, I was pleasantly surprised. I would say both are related or perhaps can be termed as cousin parathas. The main difference is the flour used in each paratha. While, in Lachha paratha, we use either a 1:1 ratio of wheat and all-purpose flour or just wheat flour. Whereas, Malabar paratha, is just plain flour with a lot of oil. Both parathas are prepared with multi-layers but the maida-based are more soft and tasty. I would say this main difference is the confusing part for most of them. Also, Laccha Paratha is good for digestion compared to Malabar Paratha due to the use of Wheat flour.
In addition, I would like to add some more tips, suggestions, and variations to the tasty and flaky Lachha Paratha Recipe. Firstly, the traditional recipes are prepared with just wheat flour or atta flour. However, it can also be made with a combination of wheat and plain flour with a 1:1 ratio. Secondly, the paratha can be topped with a range of oils like vegetable oil, sunflower oil, and vanaspati Dalda including butter and ghee. However, adding ghee to each stage of paratha makes it healthy and tasty. Lastly, these paratha taste great when served with premium gravy-based paneer curries. But not limited and can also be served with basic dry curries.
Finally, check my other collection of paratha recipes and collection with this post of Lachha Paratha Recipe. Specifically, Aloo cheese paratha, Roomali roti, garlic naan, and jowar bhakri recipe. In addition, do check my veg indian curries collection for the parathas with curries like paneer kadai, malai kofta, aloo gobhi, and dahi wali bhindi recipes. Further do visit my other related recipe categories like,
- Breakfast recipes
- Snacks Recipes
- Street Food Recipes
About Lachha Paratha
It is perhaps one of the easy and simple paratha prepared without any stuffing and the selling point is its flakiness. Lachha Paratha most commonly known as Lachha Parantha is a popular North Indian or Punjabi cuisine paratha recipe. The additional layered flakiness gives it an edge compared to other stuffed parathas, thus making it more attractive and appetizing.
There are many different types of Lachha Paratha recipes across India. The different types of paratha are mainly derived from the combination of flour used to make it. The main hero combination is wheat and plain flour, but most commonly just wheat flour is used. The same layered paratha can also be made with just plain flour. This is very similar to Kerala paratha and known for its taste and softness.
Video Recipe
Recipe card for Flaky Lachha Paratha
Lachha Paratha Recipe | Crisp, Flaky Layered Lachha Parantha
Ingredients
- 2 cup wheat flour
- ยผ tsp ajwain
- ยฝ tsp salt
- 2 tbsp oil
- water, for kneading
- ghee, for layers
- oil, for roasting
Instructions
- Firstly, on a large plate (paraat) take 2 cups of wheat flour.
- Addย ยผ tsp ajwain, ยฝ tsp salt and 2 tbsp oil.
- Mix well making sure everything is well combined.
- Add water and start to knead the dough.
- Knead to smooth and soft dough adding water as required.
- Spread some oil, cover it, and rest for 20 minutes.
- After resting the dough, knead the dough slightly and pinch a ball-sized.
- Dust with wheat flour and roll as thin as possible.
- Spread ghee generously and fold zig zag.
- Roll it spiral and tuck it from inside.
- Dust with wheat flour, and roll slightly thick.
- Cook the roti on hot tawa, and flip over.
- Roast the roti spreading oil on both sides.
- Cook until the paratha turns golden and crisp.
- Finally, crush the Lachha Paratha Recipe and enjoy it with curry.
Nutrition
How to Make Lachha Paratha with Step-by-step Photos
- Firstly, on a large plate (paraat) take 2 cups of wheat flour.
- Addย ยผ tsp ajwain, ยฝ tsp salt and 2 tbsp oil.
- Mix well making sure everything is well combined.
- Add water and start to knead the dough.
- Knead to smooth and soft dough adding water as required.
- Spread some oil, cover it, and rest for 20 minutes.
- After resting the dough, knead the dough slightly and pinch a ball-sized.
- Dust with wheat flour and roll as thin as possible.
- Spread ghee generously and fold zig zag.
- Roll it spiral and tuck it from inside. Dust with wheat flour, and roll slightly thick.
- Cook the roti on hot tawa, and flip over.
- Roast the roti spreading oil on both sides.
- Cook until the paratha turns golden and crisp.
- Finally, crush the Lachha Paratha Recipe and enjoy it with curry.
Notes
- Firstly, knead the dough super soft, or the paratha will not be soft from the inside.
- Also, spreading ghee gives a nice flavour to the paratha.
- Additionally, adding ajwain is optional. Ajwain helps in digestion.
- Finally,ย Lachha Paratha Recipe tastes great when served hot.
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