How to Make Restaurant-Style Lachha Paratha

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16/05/2025

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Lachha Paratha

Lachcha Paratha Recipe

How to Make Restaurant-Style
Lachha Paratha

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Quick Summary

Crispy, flaky, and irresistibly golden—bring the magic of restaurant-style lachha parathas to your kitchen! With layers that melt in your mouth, every bite is a swirl of flavour and crunch. Roll, fold, cook, and enjoy perfection!

Deep Dive

Lachha paratha, a crispy, multi-layered delight from Punjabi cuisine, is a popular Indian bread known for its rich texture and irresistible flakiness. Perfectly paired with curries, dals, or chutneys, this paratha is a must-try for anyone who loves Indian cuisine. Making it at home might seem tricky, but with the right technique, you can achieve restaurant-style perfection.

What is Lachha Paratha?

Lachha paratha, also known as lachedar paratha, is a layered, unleavened flatbread made from whole wheat flour and cooked on a tawa with ghee or butter. Its crisp layers and soft interior make it a popular choice in types of paratha across India. Originating from Punjab, this flaky bread is a staple in regional recipes.

Ingredients for Laccha Paratha Recipe

To make a perfect laccha paratha, you will need:

2 cups whole wheat flour
1/2 cup all-purpose flour (optional, for extra crispiness)
1/2 teaspoon salt
1 tablespoon oil or ghee
3/4 cup water (adjust as needed)
2 tablespoons ghee or butter for layering
Extra dry flour for rolling

How to Make Lachha Paratha

Step 1: Preparing the Dough

In a mixing bowl, combine whole wheat flour, all-purpose flour, and salt.
Add oil or ghee and mix well.
Gradually add water and knead into a soft, pliable dough.
Cover and rest for at least 30 minutes to allow the gluten to develop.

Step 2: Rolling and Layering the Paratha

Divide the dough into equal portions and roll each into a ball.
Roll out one lacha paratha dough ball into a thin circle.
Apply a thin layer of ghee on the surface and sprinkle dry flour.
Pleat the rolled dough like a fan or accordion.
Roll the pleated dough into a spiral shape, tucking the end in.
Flatten and roll again into a medium-thick circle.

Step 3: Cooking the Paratha

Heat a tawa (griddle) on medium heat and place the rolled-out paratha.
Cook the lacha paratha for about 30 seconds until bubbles form, then flip.
Apply ghee on the top side, cook for 30-40 seconds, and flip again.
Repeat until golden brown spots appear and the layers puff up.
Lightly press with a spatula to enhance crispiness.

Secrets to Perfect Lachha Paratha

Use ghee liberally: The more ghee you use between layers, the crispier and flakier the laccha paratha.

Don’t Overwork the Dough: Avoid over-kneading or over-rolling, as this can lead to tough layers of the lacha paratha.

Rest the Dough: Allowing the laccha paratha dough to rest helps in achieving soft and flaky layers.

Cook on medium heat: Too high heat can burn the lachha paratha without fully cooking the layers.

Difference Between Lachha Paratha and Malabar Parotta

While both lachha paratha and malabar parotta are layered Indian breads, they differ in ingredients and techniques:

Flour Used: A lachha paratha recipe includes whole wheat flour, whereas malabar parotta is prepared with all-purpose flour, giving it a softer texture.

Preparation: Laccha paratha is pleated and rolled, while malabar parotta is kneaded extensively, stretched, and coiled.

Cooking Method: Lacha paratha is cooked on a tawa with ghee, while malabar parotta is usually cooked with more oil for extra flakiness.

Variations and Innovations

While traditional lachha paratha is made with whole wheat flour, you can experiment with different variations:

Garlic Lachha Paratha: Add minced garlic to the dough for an aromatic twist

Herb Lachha Paratha: Mix in fresh herbs like coriander or mint for added flavour

Spicy Lachha Paratha: Incorporate spices like cumin seeds or chilli flakes into the dough

Other Popular Types of Paratha

Aloo Paratha: Stuffed with spiced mashed potatoes, this North Indian classic is a comforting delight.

Paneer Paratha: A protein-packed option filled with crumbled paneer and aromatic spices.

Methi Paratha: Infused with fresh fenugreek leaves, perfect for a nutritious breakfast.

Mooli Paratha: Grated radish and spices lend a slightly pungent yet delicious flavour.
Gobhi Paratha: Stuffed with spiced cauliflower, offering a crispy, flavourful bite.
Dal Paratha: Made with lentil stuffing, this is a wholesome, protein-rich option.

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How to Make Restaurant-Style Lachha Paratha

How to Make Restaurant-Style
Lachha Paratha

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