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Crisp, flaky flatbreads with multiple layers ideal for lunch or dinner.
Lacha Paratha (or also known as Lachcha Paratha / Lachha Paratha) is a popular North Indian flaky, multi-layered paratha. Ideal for lunch or dinner, serve with a gravy side dish of choice.
A multi-layered paratha whose origin is from Punjab but now a days, it is very popular all over India. Since it is from Punjab, it is also called as Punjabi lachedar paratha / Punjabi lachha paratha.
You can also check side dish for chapati or paratha like lauki ki sabzi, dal fry, mushroom peas masala, palak paneer, baby corn masala.
Lachcha Paratha Recipe
Crisp, flaky flatbreads with multiple layers ideal for lunch or dinner.
Servings: 2 people
Ingredients for Lachcha Paratha
- 250 g Wheat Flour
- 2 tbsp Oil
- Salt as per taste
- Warm water as required
How to make Lachcha Paratha
- In a large and wide bowl, mix the wheat flour and salt.
- Gradually add water and mix to a chapati dough consistency.
- Keep aside for 10 to 15 minutes.
- Pinch a big lemon sized ball and flatten lightly.
- Apply little oil on one side and roll to a thin disc.
- Twist and roll this spirally into a ball.
- Apply a little oil on top and roll it into a medium disc. Do not apply too much pressure else the layers will combine into one.
- Heat a tawa over medium flame.
- Cook the prepared paratha on both sides, applying little oil around the edges.
- Repeat until all dough is used.
- Serve with side dish of choice.
