lachha paratha

🫓 Lachha Par

atha Recipe

Flaky, crispy, and beautifully layered—perfect with chai, eggs, curry, or yogurt.

Ingredients

• 2 cups all-purpose flour (maida) or atta

• ½ tsp salt

• 1 tbsp oil or melted ghee

• About ¾ cup warm water, as needed

• Extra flour for dusting

• 3–4 tbsp ghee or oil for layering and cooking

Method

1. Make the dough: Mix flour and salt. Add 1 tbsp oil/ghee, then gradually add warm water and knead until you have a soft, smooth dough.

2. Rest: Cover and let the dough rest for 20–30 minutes.

3. Divide: Make 5–6 equal-sized balls.

4. Roll: Take one ball and roll it into a very thin circle. Brush generously with ghee.

5. Create the layers: Sprinkle a little dry flour over the ghee. Fold the dough back and forth like an accordion, then coil the strip into a spiral. Tuck the end underneath.

6. Roll again: Gently roll the spiral into a round paratha. Don’t press too hard—you want to preserve the layers.

7. Cook: Heat a tawa over medium heat. Place the paratha on it and cook until small bubbles appear. Flip, brush with ghee, and cook until golden and crisp on both sides.

8. Fluff the layers: Remove from the tawa and gently crush the paratha between your palms for a few seconds to separate the layers.

✨ Secret to extra-flaky lachha paratha

Use plenty of ghee between the layers, roll gently, and cook over medium heat rather than high heat. This gives you those gorgeous crispy, flaky layers.