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.
Servings 3
Calories
Equipment
- Tawa or Griddle
- Rolling Pin
- Spatula
- Mixing Bowl
Ingredients
- 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.