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Lachha Paratha

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Lachha Paratha

  • Vegan
  • Medium



Parathas (pan-fried Indian flatbread) are for when you want to spoil yourself! Crispy and flaky, they go well with most Indian dishes be it a gravy, curry or a dry stir-fry.  Remember, with Parathas, the flakier and more layered they are, the better. How crisp you make them is up to your taste though.


  • 2 cups wheat flour (atta) or All purpose flour (Maida)
  • 1 to 2 tsp ghee or oil
  • Salt as required
  • Water as required for kneading
  • Ghee or oil as required for applying on the dough as well as roasting


  1. Combine all the dry ingredients for the dough.
  2. Add ghee and water in parts. knead to form a smooth dough.
  3. Add more water if required for the dough.
  4. Cover the dough with wet muslin cloth or cling film and keep aside for 20 minutes.
  5. Take a medium sized ball of dough. Roll it into 6 to 7 inches diameter disc on a dusted rolling board.
  6. Apply ghee or oil liberally on the paratha disc.
  7. Sprinkle some flour on the top , from the edges start to fold and pleat the paratha till the end.
  8. Roll the pleated edges tightly and stretch a little bit and roll into spiral , join the edges.
  9. Lightly dust with flour and now roll into round parathas of about 4 to 5 inches in diameter.
  10. Heat the tava (griddle). Place the paratha on the hot tava.
  11. Turn the paratha when one side is partly cooked.
  12. Apply ghee on this side, cook for a minute.
  13. Now turn again and apply ghee on the other side.
  14. Flip again for a couple of times, till the paratha is browned evenly and well cooked.
  15. Press the sides with the spatula while frying the paratha to make the paratha crispy.
  16. Alternatively, you could also add some ghee on the tava and then fry the lachcha parathas.
  17. Serve the lachha paratha hot with Palak Paneer/Kadai Chicken.
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Butter Chicken or Murgh Makhani
Kadai Paneer
Butter Chicken or Murgh Makhani
Kadai Paneer

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