- Submitted by Dahlia
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Lachha Paratha is a popular paratha variety in Northern India. Lachha means loops or coiled. As can be visibly seen, these parathas have layers that appears like wound up coils. It is these layers that makes these parathas flaky, soft and special.
When I had shared the recipe for Plain Layered Paratha in detail, I had mentioned the different ways of achieving the layers (lachha). It might be intimidating at first but with some practice you can make lachha parathas easily. To achieve the layers, you need to roll the dough, fold it with some ghee and plain flour in between. It looks quite similar to the South Indian Parotta but is a lot healthier. Parotta has lot of oil and made of maida whereas lachha parathas are made with whole wheat flour. Some people use a mix of maida and wheat flour to achieve better layers but it is not required.
Once the parathas are cooked, you can see several distinct layers. The outer layers become crisp while the inner layers remain soft. While making the layers, some mint powder can be added to get mint flavoured parathas.
Recipe For Lachha Paratha
Preparation Time: 20 minutes
Cooking Time: 30 minutes
- Wheat flour - 2 cups
- Salt - 1 tsp
- Oil - 1 tbsp (for making dough)
- Oil - for frying the parathas
- Water - as needed (app. 3/4 cup)
- Oil/ Ghee - 3-4 tbsp (for layering)
- Oil/ Ghee - 3-4 tbsp (for cooking)
- Dry Flour - for rolling
- Combine the whole wheat flour, salt and oil in a bowl. Add water little by little and knead to form a soft dough. Cover and let it rest for 15-20 minutes.
- Knead the dough once again and make lemon sized balls. Take each ball, using some dry flour roll it out into a small disc (about 6-8").
- Spread 1/2 tsp of ghee/ oil evenly on this rolled out roti. Sprinkle some dry flour all over.
- Start pleating from one end, just like we make a paper fan. Once the whole roti is pleated, roll it lengthwise and seal the edges to form a ball again.
- Next using a rolling pin, roll it out again to form a 6" paratha.
- Heat a tawa and roast the parathas with some oil/ ghee. You will see light brown spots on both sides and the layers separating.
- Once completely cooked, remove from the tawa and transfer to a casserole to maintain its softness. Crush the parathas on both sides to separate the layers further. Enjoy with your favourite curry.
Detailed Steps for Lachha Paratha
Combine the whole wheat flour and salt. Add some oil and mix with the flour.
Add water little by little and start kneading.
Knead till it all comes together and forms a soft dough.
Cover it to rest for 15-20 minutes.
Knead once again and make lemon sized balls.
Take each ball and using some dry flour, roll it out into a small disc (about 6-8").
Spread 1/2 tsp of ghee/ oil evenly on this and sprinkle some dry flour.
Start pleating from one end to other, just like we make a paper fan.
Roll it lengthwise and seal the edges to form a ball again.
Roll it out again to form a 6" paratha.
Heat a tawa and transfer the rolled out paratha. After a minute flip to cook the other side.
Apply some ghee/ oil and cook till brown spots appear on both sides.Transfer to a casserole to maintain its softness.
Serving Lachha Paratha
More Paratha Varieties