lachha paratha recipe, how to make lachha paratha

Lacha paratha, a crusty, flaky, multi-layered flatbread from northern India, made from whole wheat or atta flour.

Lasha Parata

Lakha paratha is a popular Indian flatbread, puff pastry with mutilated layers, crispy on the outside and soft on the inside. This layered paratha, usually made of whole wheat flour or atta, comes from Punjab and is also known as lacquered paratha. The famous parandh wali gali (paratha street) in old Delhi is very popular in North India and has street vendors preparing various Indian flat breads including lacha paratha.

Earlier I published a recipe for a South Indian street speciality, parotta, a flaky flatbread made from all-purpose flour or maida. After I posted it, there are many requests for the North Indian Lachha Paratha Recipe with Atta. I am sharing with you a step-by-step guide to making a perfect Lakha Paratha at home without too much hassle.

Lasha Recipe

I have made paratha lacha with whole wheat flour, although you can use a 50:50 ratio of all-purpose flour and whole wheat flour. The mixed flour dough gives a slightly softer texture. Still, preparing lahahaha paratha with just the starter is just as good and healthier because it is full of fiber and has a low glycemic index. The ingredients of Lakha Paratha are Atta, salt, oil and water. You can use butter or clarified butter, also known as ghee. Vegans can take butter. If you prepare Lakha Paratha step by step, you will get soft and fluffy inner layers with a crispy outer flatbread made of powder and egg free dough.

How to make a lasha machine with step-by-step pictures


Put the wheat flour and salt in a bowl and mix well. Add a tablespoon of butter or melted butter and mix through the dough. Slowly add enough hot water to make a soft dough. Knead for a few minutes and let the dough rest for 10 minutes. Cut balls the size of a lemon out of the dough and roll them into a smooth ball. Place a ball of dough on a work surface and sprinkle the work surface with flour.


Roll out the dough into a flat circle 7 to 8 inches in diameter. Pour one to two teaspoons of oil or ghee over it and spread it all over. Sprinkle with a little flour. Grease and dust lead to a flaky paratha.


Start at one side of the circle and fold the rolled pita in creases of half an inch.


Once the folds are formed, grab the ends together and gently rock them in the air so that the folded dough extends lengthwise. Start with one end to spiral it like a Swiss roll.


Form more spirals with the rest of the dough and set aside. Place the rolled out dough on a work surface and sprinkle with flour.


Roll out the dough into a circle 7 to 8 inches in diameter, brush it with one or two teaspoons of butter or ghee and sprinkle with a little flour.


Begin the folds at one end of the circle to form an elongated longitudinal fold. Stretch it a little and form a spiral out of it. After all the coils are done, let them rest for 30 yards by covering them with a damp cloth. After the dough has rested, place the rolled out dough on a work surface and sprinkle with flour.


Roll out the dough into a flat circle of 7 cm diameter and place on a preheated tawa or iron pan. Make sure the pan is hot before placing the paratha in the shallow fryer. Cook over medium heat for 20 seconds without stirring before turning to coat. Bake for another 20 seconds, turn over and bake until brown spots appear. Use a flat ladle to squeeze the paratha so that the layers form and unfold.


Flip again, drizzle with oil or ghee and fry for a few more seconds, then flip to the other side and fry until golden brown and layered. You can lightly crush the paratha to expose the soft inner layers.

Lakha paratha is best eaten hot in a pan with a side dish like palek meta, palek paneer, dal mahani or masala mushroom. You can serve it at breakfast, brunch, lunch and dinner because it is a complete meal if you add curry, pickles or yogurt. If you are cooking for dinner or lunch, make all the lakh parathas, wrap them in a kitchen towel and keep them aside. You can alternately freeze and reheat the parathas as needed.

Lasha paratha served with masala mushroom

If you have never tried to prepare lachha paratha at home, try it. Once you’ve done that, you probably won’t want to order a pickup truck next time. Nothing beats the aroma and taste of a pot of homemade, boiling parata lachha!

how to build a Lacha machine

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