Lachha paratha
Lachha paratha, from above
VegPunjab

Lachha paratha

Pleated, coiled and rolled so it flakes into a hundred ghee crisp layers. Show off bread.

45 minTime
8 gProtein each
mildSpice
Layers upon layers2 chapters · 1 min read

Make it your way

Grandma's wayPleats, coils and ghee.
The original
325kcalsame
8 gproteinsame
7 gfibresame
45minutessame

Classic lachha paratha.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2 cups
Salt½ tsp
Gheeabout 4 tbsp, for layering and cooking
Waterabout 2/3 cup

Method

5 steps
  1. 1Knead a soft dough with atta, salt and water. Rest 20 minutes.
  2. 2Roll a ball into a large thin circle, brush with ghee and dust with flour.
  3. 3Pleat it like a paper fan, then coil the pleated strip into a spiral. Rest 5 minutes.
  4. 4Roll gently into a 6 inch paratha and cook on a hot tawa with ghee until golden on both sides.
  5. 5Crush it between your palms while hot to open up the layers.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Lachha paratha: a bread or rice, a side, something to drink and something sweet.

With a main Chicken tikka masala70 min
With a main Palak paneer35 min
On the side Baingan bharta40 min
On the side Aloo gobi35 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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