Lachha Paratha is a popular North Indian flatbread with many crispy layers.
This multi-layered flatbread, also known as Paratwala Paratha, is very easy to make at home and tastes just like the ones you get in restaurants.
It is made with a combination of whole wheat flour, all-purpose flour, fine semolina, sugar, and salt. The addition of semolina contributes to its crispiness, while sugar gives it a nice caramelization and color.
Lachha Paratha is super easy to make, and there is a little trick to get those perfect layers. I’ll show you 3 ways to roll Lachha Paratha, and each method will give you perfect layers. Choose the method you like best!
I’ve also put together a few flavor variations. So once you’ve perfected the simple Lachha Paratha, try making the other variations.
Ingredients for Lachha Paratha
Flour – I always use a combination of whole wheat flour and all-purpose flour to make Lachha Paratha, as this combination makes them super fluffy. To make it healthier, you can of course use only whole wheat flour.
Semolina – Fine semolina (Barik Sooji) gives these parathas a very crispy texture. However, do NOT use the coarse variety. It will not mix well with the dough and will affect the texture of your parathas.
Sugar & Salt – While salt seasons, sugar ensures perfect caramelization and also contributes to a great color.
Oil – Vegetable oil is my preferred choice for frying Lachedar Paratha. But there are days when I use ghee for a richer and more buttery version.
Variations
Mint Lachha Paratha
Mix 4 tablespoons of dried mint leaves and 2 teaspoons of ajowan (carom seeds) in a bowl.
Sprinkle some mint powder and ajowan mixture on the dough and then roll it out to prepare the paratha.
Garlic Lachha Paratha
Mix 4 tablespoons of chopped garlic and 4 tablespoons of chopped coriander in a bowl. Spread some of this mixture on the dough before you roll the Paratha.
Chili Lachha Paratha
Mix 3 tablespoons of chili powder, 1 tablespoon of Chaat Masala and 2 tablespoons of chopped coriander in a bowl.
Before rolling, sprinkle some of this mixture over the dough.
Serving Suggestions
This crispy layered Lachha Paratha tastes delicious with almost all Indian curries.
I like to serve it with vegetarian curries like Paneer Bhurji Curry, Aloo Palak, Achari Paneer, and Aloo Matar and non-vegetarian curries like Butter Chicken, Lamb Rogan Josh and Pork Vindaloo.
You can also serve it with Dal like Dal Makhani, Dal Tadka or even Sadi Dal
serve.
Use the Parathas to prepare your favorite Paneer Kathi-Roll or wraps.
Storage Suggestions
Lachha Parathas taste best when served straight from the pan. They are crispy and delicious when served hot. If stored for later, they tend to become soft and lose all their crispiness.
If you want to prepare them in advance, it is best to freeze them. Bake the rolled Paratha on a hot pan for 1 minute on both sides, remove from the pan and let cool completely. Transfer to a freezer-safe ziplock bag with a layer of parchment paper between each Paratha and freeze for up to 4 months. Let thaw on the counter for about 30 minutes to an hour, cook on a hot pan with oil or ghee and serve hot.
Ingredients for 10 to 12 Parathas
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tbsp fine semolina
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp vegetable oil (a little more for layering and frying)
Instructions
Make the Dough
Mix whole wheat flour, all-purpose flour, fine semolina, granulated sugar, salt, and vegetable oil in a large bowl or a Parat (large flat plate).
Gradually add water (about ¾ cup) and knead into a soft dough.
Knead the dough for 2-3 minutes until it becomes smooth.
Cover with a damp kitchen towel and let it rest on the kitchen counter for 20 minutes. This step allows the gluten to relax and makes the dough soft and pliable.
Rolling out Lachha Paratha
Rolling Technique 1
Lightly dust a small dough ball with dry flour and roll it out as thinly as possible. Don’t worry if it tears a little in some places.
Generously brush the rolled-out dough with oil. Sprinkle some flour over it.
Fold the rolled dough like a fan. Stretch the dough a little from the sides as you fold.
Make a pinwheel out of the folded dough and tuck the end underneath.
Dust with flour and roll into a 15cm disc. The thickness of the Paratha should be about 3-4 mm and the edges need to be a bit thinner than the center.
The thicker the Paratha is, the deeper the layers will be. But make sure to cook it well so that it doesn't remain uncooked inside
Rolling Technique 2
Lightly dust a dough ball with some flour and roll it into a 15cm circle.
Generously brush with oil and sprinkle a little more flour on top. Using a sharp knife, cut from the center to the edge. Roll along the edge to form a layered cone. Gently open the layers from the top and press them down to form a circle. Now dust the circle with a little flour and roll it into a 15cm Paratha.
Rolling Technique 3
Dust a dough ball with a little flour and roll it into a 20cm oval. Generously brush with oil and sprinkle a little more flour on top. Use a sharp knife to roughly cut the oval into thin strips. Now gather the strips together and fold them to make a pinwheel shape. Tuck the ends underneath, dust lightly with flour, and roll into a Paratha.
Frying the Lachha Paratha
Heat a pan without oil over medium heat. Place the Paratha on the hot pan. Cook until brown spots appear on the underside (1-2 minutes). Flip and continue to cook for 1 more minute. Apply 1 tsp oil to each side and cook until the brown spots get darker. Press the Paratha flat with the back of a spatula while cooking.
Remove the Paratha from the pan onto a plate. Crush it from both sides with your palms to open up the layers.
Tips
- This recipe can be doubled or tripled.
- After you have prepared 3-4 Parathas , wipe the pan with a kitchen towel to remove the burnt dry flour.
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