Ultimate Lachha Paratha Recipe In 5 Easy Steps

Crispy, flaky Lachha Paratha stacked on a plate with raita and pickle on the side.

Ultimate Lachha Paratha | Flaky, Crispy Layers in 5 Easy Steps–

Craving something rich, flaky, and utterly delicious?
Lachha Paratha is a classic Indian flatbread known for its beautiful, crispy layers. Whether you’re pairing it with a spicy curry or enjoying it with a simple raita, Lachha Paratha always steals the show!

In this post, I’ll show you how to make the ultimate Lachha Paratha Recipe at home, with minimal ingredients and maximum flavour.

Why You’ll Love This Lachha Paratha Recipe

✅ Flaky and Crispy Layers
✅ Easy 5-Step Method
✅ Restaurant-Style Taste at Home
✅ Perfect for Any Meal of the Day
✅ Uses Pantry Ingredients

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🧂Essential Ingredients for Lachha Paratha Recipe

Whole Wheat Flour (Atta)

Whole Wheat Flour is the base of Lachha Paratha. Always use good-quality chakki atta (stone-ground wheat flour) for soft yet crisp parathas.

Ghee or Oil

It’s used to create layers and enhance the flakiness and flavour. Ghee gives the best authentic taste, but you can use neutral oil (like sunflower oil) for a vegan version.

Salt

Salt adds flavour to the dough. Mix salt directly into the flour for even distribution.

Water

Water to knead the dough.
Use lukewarm water for kneading; it helps make the dough softer and more pliable.

Dry Flour for Dusting

Dusting flour is used to roll the dough without sticking and to separate the layers.
Dust lightly — too much flour can make the parathas dry.

Carom seeds (Ajwain):

For a slightly spicy, earthy flavour.

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💡 Pro Tips for Perfect Lachha Paratha Recipe

🌟 Use ghee generously between layers for extra flakiness.
🌟 Do not over-press while rolling, or layers might vanish.
🌟 Resting the dough is key for soft and stretchable parathas.

🥄 Variations

Here are some short variations you can add to Lachha Paratha Recipe

Garlic Lachha Paratha

Add minced garlic to the dough for a savoury twist.

Paneer Stuffed Lachha Paratha

Stuff the paratha with spiced paneer filling for a hearty meal.

Herbed Lachha Paratha

Incorporate fresh herbs like coriander or mint for an aromatic flavour.

Butter Lachha Paratha

Brush the paratha with melted butter for an indulgent, rich taste.

Multigrain Lachha Paratha

Use a mix of whole wheat and other flours (like oats or millet) for a healthier version.

💭 FAQS About Perfect Lachha Paratha Recipe

Can I make Lachha Paratha without ghee?

Yes, you can use oil or butter as an alternative. However, ghee provides the authentic taste and helps achieve the crisp texture that makes this paratha unique.

My Lachha Paratha didn’t have enough layers. What went wrong?

A. If the layers didn’t form properly, it could be because the dough wasn’t rested enough or was too dry. Ensure the dough is soft and rested for at least 20 minutes to help it become stretchable and easy to layer.

How do I get the perfect puff in Lachha Paratha?

For puff in paratha, roll the dough evenly, and cook on high heat. Press the paratha lightly with a spatula while cooking to encourage puffing.

🥣 Storage Suggestions

At Room Temperature:
Store leftover parathas in an airtight container or wrap them in a clean kitchen towel. They stay fresh for 1 day

In the Refrigerator:
Place parathas in a ziplock bag or an airtight container. They’ll stay fresh for up to 4-5 days. Reheat on a tawa or microwave.

Freezing:
For longer storage, freeze half-cooked or fully cooked parathas. Place parchment paper between each paratha to prevent sticking. Freeze for up to 30 days. Reheat directly from frozen.

🍽 Serving Suggestions

Here are serving suggestions for Lachha Paratha:

With Curries: Pair with rich curries like Paneer Butter Masala or Dal Makhani.
With Raita & Pickles: Enjoy with mint raita or Indian pickles.
For Breakfast: Serve with butter and a cup of chai.
As a Snack: Serve with chutney or sautéed vegetables.

🎥Recipe Video

🧾Recipe Card

Golden, flaky Lachha Paratha with crispy layers served hot with raita and pickle.

Ultimate Lachha Paratha Recipe in 5 Easy Steps

Learn how to make the ultimate Lachha Paratha with flaky, crispy layers in just 5 easy steps! Perfect for pairing with curries, raita, or any meal.

Prep Time15

Active Time15

Total Time50

Course: Breakfast, Main Course, Side Dish

Cuisine: Indian, Vegetarian

Diet: Vegan,

Yield: 3

Calories:

Author: Spicy Veg Recipes

Equipment

Tawa or Griddle
Rolling Pin
Spatula
Mixing Bowl

Materials

2 cups whole wheat flour atta
2 tablespoons ghee or oil plus extra for cooking
1/2 teaspoon salt
Water as needed for kneading
1/2 teaspoon carom seeds
Extra dry flour for dusting

Instructions

In a large bowl, mix wheat flour, carom seeds, ghee/oil and salt. Add water little by little and knead into a soft, pliable dough. Rest for 20 minutes.
Divide the dough into equal balls. Roll one ball into a thin circle. Brush with ghee and sprinkle dry flour over it. Pleat the rolled dough like a paper fan, then roll it into a spiral.
Gently roll the spiral ball into a medium-thick disc, keeping the layers intact.
Heat a tawa (griddle) on medium flame. Place the rolled paratha on it. Cook until small bubbles appear, then flip.
Apply ghee and cook both sides until golden brown and crispy. Lightly press the paratha with a spatula to enhance the layers.

Notes

Nutrition (per serving)

Calories: ~150 kcal
Fat: ~7g
Carbohydrates: ~20g
Protein: ~4g
(These values are estimates and can vary depending on ingredients used.)

Notes

Resting the dough is key for soft, stretchable parathas.
You can add garlic or herbs like kasuri methi for extra flavour.
Store leftover parathas in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.

Step-by-Step Instructions for Lachha Paratha Recipe

Prepare the Dough for Lachha Paratha Recipe:

In a bowl, add wheat flour, carom seeds, oil and salt. Add water little by little and knead into a soft, pliable dough.

Kneading soft dough for Lachha Paratha with whole wheat flour, salt, and water.

Spread oil evenly and allow it to rest for 20 minutes.

Roll and Layer:

Divide the dough into equal balls. Roll one ball into a thin circle. Brush with ghee and sprinkle dry flour over it.

Rolling the dough into a thin circle, brushing with ghee, and sprinkling dry flour for layering."

Pleat the rolled dough like a paper fan, then roll it into a spiral.

Roll Again: Gently roll the spiral ball into a medium-thick disc, keeping the layers intact.

Cooking the Lachha Paratha on a tawa until golden and crispy with bubbling layers.

Cook the Paratha: Heat a tawa (griddle) on medium flame. Place the rolled paratha on it. Cook until small bubbles appear, then flip.

Golden brown Lachha Paratha served with yogurt raita and pickle

Final Touch: Apply ghee and cook both sides until golden brown and crispy. Lightly press the paratha with a spatula to enhance the layers.

Final Thought

Lachha Paratha is easier than you think! You can create beautifully flaky, crispy layers that taste just like restaurant-style parathas. Whether paired with rich curries, simple raita, or enjoyed on their own, these parathas are sure to become a family favourite. So, roll up your sleeves and bring the magic of homemade Lachha Paratha to your table today!

If you try this recipe and love it, please share your feedback in the comments below!