About Laccha Paratha
This flaky crispy paratha variant is also called as Lachedar paratha or Paratwala paratha. In Punjabi language “Parat” or “Lachha” means layer and layers can be seen on the paratha when it gets cooked. The South Indian variation of this laccha paratha is Parotta which is made from all-purpose flour and is a specialty of Malabar cuisine from the South Indian state of Kerala. The Malabar parotta is more softer than laccha paratha due to the all-purpose flour. Lachha Paratha is usually made with whole wheat flour. Although you can include some all-purpose flour in the dough. In some restaurants, they use a mix of both these flours. But while making at home I recommend using whole wheat flour. Lachha paratha is an easy paratha to make. To get these layers the dough is folded and pleated many times. There are some techniques to get the multiple layers. I am sharing the method which I use often. I make the laccha parathas using this technique that I have shown in the stepwise photos. This method works for me greatly and I find it simple and easy. I use the same technique to make the Pudina Paratha (layered flatbread flavored with mint and spices). I usually roll the paratha to medium thickness. But if you make them more thick then more layers will be visible but then you have to cook the paratha really very well so that it is not left uncooked from inside. Sometimes the paratha served in restaurants is so thick that it has many layers but uncooked from inside. You can actually taste the uncooked dough. Ensure that the paratha are roasted really well and do not roll them very thick. Serve the laccha paratha hot with any vegetable curry like aloo matar, veg kadai, veg handi or with paneer curry recipes like Paneer Butter Masala, matar paneer, kadai paneer, paneer makhani or with Mango Pickle. Don’t serve them cold. They have to be eaten when they are hot or warm for the best taste and texture.
How to make Lachha Paratha
Form Dough
1: in a bowl or vessel take 2 cups whole wheat flour along with salt as per taste. 2. Add 1 to 2 teaspoons of ghee or oil. 3. Next add water as required in parts. 4. Knead the whole wheat flour with water to a smooth dough. Cover the bowl with a lid and keep aside to rest for 20 to 30 minutes. You can also use a stand mixer to knead the dough. 5. After the dough has rested, make medium-sized balls from the dough. Cover the bowl or the pan with a napkin or lid.
Make Laccha Paratha
- Take one dough ball on a rolling board. Lightly dust it with some flour on both the sides.
- Roll it into 8 to 8.5 inches diameter thin disc. Sprinkle flour while rolling.
- Apply ghee or oil liberally on the paratha disc.
- Sprinkle some whole wheat flour on top.
- From the edge start folding and pleating the rolled dough as shown in the photo below.
- Keep on pleating it like shown in picture below or you can also fold it like a paper fan. Do this till you come to the end.
- Roll the pleated dough in a tight cirlce. Join the edges.
- Dust some flour and now start rolling again to a diameter of about 7 inches.
- Rolled laccha paratha is ready to be put on tawa or griddle.
Roast Laccha Paratha
- Heat the tawa or griddle or frying pan. Keep the flame to medium-high to high. When the tawa becomes hot then place the paratha on it. Tip: To check the hotness of the pan, sprinkle 2 to 3 pinches of flour on it. If the flour particles get browned in a few seconds then the pan is hot enough for the paratha to be roasted. Wipe up the browned flour particles with a kitchen napkin before keeping the paratha on the pan.
- Turn the paratha when one side is partly cooked. You will see some air pockets and a few blisters.
- Apply ghee or oil on this side. Wait for the second side to cook.
- Then flip again after the second side is cooked and spread ghee or oil on this side and cook it for some seconds. Flip again for a couple of times, till the lachha parathas are browned evenly and well cooked. Press the sides with the spatula while frying the parathas. Alternatively, you could also add some ghee on the pan and then roast them. Make all laccha paratha this way. If not serving them immediately then stack them in a roti box or casserole and keep them tightly covered. But eat them while they are still warm. Serve Lachha paratha hot with any curry recipe like palak paneer, kadai paneer, kadai mushroom, chana masala, veg korma or with mango pickle. You can also squish the paratha in your palms (take care as they will be hot) so that the layers are visible and then serve. Some people prefer to have plain paratha or this laccha paratha with their morning breakfast. I enjoy paratha with my morning cup of hot chai or sometimes with a side vegetable dish or pickle. More paratha recipes
Aloo ke paratheGobi parathaOnion parathaMethi parathaPaneer paratha.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Lachha Paratha recipe post from the blog archives first published on June 2010 has been updated and republished on June 2021.
title: “Lachha Paratha Laccha Paratha Flaky Crispy " ShowToc: true date: “2024-09-16” author: “David Bell”
About Laccha Paratha
This flaky crispy paratha variant is also called as Lachedar paratha or Paratwala paratha. In Punjabi language “Parat” or “Lachha” means layer and layers can be seen on the paratha when it gets cooked. The South Indian variation of this laccha paratha is Parotta which is made from all-purpose flour and is a specialty of Malabar cuisine from the South Indian state of Kerala. The Malabar parotta is more softer than laccha paratha due to the all-purpose flour. Lachha Paratha is usually made with whole wheat flour. Although you can include some all-purpose flour in the dough. In some restaurants, they use a mix of both these flours. But while making at home I recommend using whole wheat flour. Lachha paratha is an easy paratha to make. To get these layers the dough is folded and pleated many times. There are some techniques to get the multiple layers. I am sharing the method which I use often. I make the laccha parathas using this technique that I have shown in the stepwise photos. This method works for me greatly and I find it simple and easy. I use the same technique to make the Pudina Paratha (layered flatbread flavored with mint and spices). I usually roll the paratha to medium thickness. But if you make them more thick then more layers will be visible but then you have to cook the paratha really very well so that it is not left uncooked from inside. Sometimes the paratha served in restaurants is so thick that it has many layers but uncooked from inside. You can actually taste the uncooked dough. Ensure that the paratha are roasted really well and do not roll them very thick. Serve the laccha paratha hot with any vegetable curry like aloo matar, veg kadai, veg handi or with paneer curry recipes like Paneer Butter Masala, matar paneer, kadai paneer, paneer makhani or with Mango Pickle. Don’t serve them cold. They have to be eaten when they are hot or warm for the best taste and texture.
How to make Lachha Paratha
Form Dough
1: in a bowl or vessel take 2 cups whole wheat flour along with salt as per taste. 2. Add 1 to 2 teaspoons of ghee or oil. 3. Next add water as required in parts. 4. Knead the whole wheat flour with water to a smooth dough. Cover the bowl with a lid and keep aside to rest for 20 to 30 minutes. You can also use a stand mixer to knead the dough. 5. After the dough has rested, make medium-sized balls from the dough. Cover the bowl or the pan with a napkin or lid.
Make Laccha Paratha
- Take one dough ball on a rolling board. Lightly dust it with some flour on both the sides.
- Roll it into 8 to 8.5 inches diameter thin disc. Sprinkle flour while rolling.
- Apply ghee or oil liberally on the paratha disc.
- Sprinkle some whole wheat flour on top.
- From the edge start folding and pleating the rolled dough as shown in the photo below.
- Keep on pleating it like shown in picture below or you can also fold it like a paper fan. Do this till you come to the end.
- Roll the pleated dough in a tight cirlce. Join the edges.
- Dust some flour and now start rolling again to a diameter of about 7 inches.
- Rolled laccha paratha is ready to be put on tawa or griddle.
Roast Laccha Paratha
- Heat the tawa or griddle or frying pan. Keep the flame to medium-high to high. When the tawa becomes hot then place the paratha on it. Tip: To check the hotness of the pan, sprinkle 2 to 3 pinches of flour on it. If the flour particles get browned in a few seconds then the pan is hot enough for the paratha to be roasted. Wipe up the browned flour particles with a kitchen napkin before keeping the paratha on the pan.
- Turn the paratha when one side is partly cooked. You will see some air pockets and a few blisters.
- Apply ghee or oil on this side. Wait for the second side to cook.
- Then flip again after the second side is cooked and spread ghee or oil on this side and cook it for some seconds. Flip again for a couple of times, till the lachha parathas are browned evenly and well cooked. Press the sides with the spatula while frying the parathas. Alternatively, you could also add some ghee on the pan and then roast them. Make all laccha paratha this way. If not serving them immediately then stack them in a roti box or casserole and keep them tightly covered. But eat them while they are still warm. Serve Lachha paratha hot with any curry recipe like palak paneer, kadai paneer, kadai mushroom, chana masala, veg korma or with mango pickle. You can also squish the paratha in your palms (take care as they will be hot) so that the layers are visible and then serve. Some people prefer to have plain paratha or this laccha paratha with their morning breakfast. I enjoy paratha with my morning cup of hot chai or sometimes with a side vegetable dish or pickle. More paratha recipes
Aloo ke paratheGobi parathaOnion parathaMethi parathaPaneer paratha.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Lachha Paratha recipe post from the blog archives first published on June 2010 has been updated and republished on June 2021.
