Lachha paratha is made from a soft dough of maida. The parathas are rolled specially to have layers in between and then fried to perfection with a little bit of cooking oil applied on them. If you are unaware of the procedure but want to make lachha paratha at home, continue reading my recipe.
KEY TAKEAWAYS
- Lachha paratha is a very popular form of Indian bread.
- Serve it with any sabzi, non-veg dish, dal, or any other gravy-based dish for a perfect meal.
- Lachha paratha tastes crispy on the outside, soft on the inside, and slightly creamy.
- Other similar parathas are plain paratha, aloo paratha, paneer paratha, and gobi paratha.
The Ingredients:
To make the dough:
- 2 cups refined wheat flour (maida)
- ½ tsp salt
- 2 tbsp cooking oil
- 1 cup water (lukewarm)
To make a corn flour mixture:
- ¼ cup cooking oil
- 2 tbsp corn flour
To fry the lachha parathas:
- Maida – as required (dry, for sprinkling while rolling the paratha)
- Cooking oil – as required (for greasing the paratha while frying)
I came across this recipe in an envelope of school circulars. My son had accidentally brought home another child’s envelope, and inside was a folded sheet with this recipe scribbled by hand. I took a screenshot of the recipe on my phone but returned the envelope the next day through my son.
I was very curious but was determined to try it out all by myself. I made it the next day, and the parathas turned out to be exceptionally soft and nice. My husband and both my sons liked them very much and even said these were their favorites. Now, it is our accidental favorite. That moment reminded me that beautiful things come even by mistake—especially recipes, tucked quietly among notices, drawings, and life’s little surprises.
How to Make Lachha Paratha? (Step by Step Guide with Images)
Step 1: In a mixing bowl, take 2 cups of refined wheat flour (maida) and add ½ tsp of salt along with 2 tbsp of cooking oil to it. First, mix them with the maida very nicely.
(Pro tip: 2 cups of maida are good enough to make 6 lachha parathas. However, you can adjust the proportions according to your requirements).
Step 2: Now, add 1 cup of lukewarm water to it gradually and make a soft dough.
(Pro tip: Do not use very hot or cold water to make the dough. Lukewarm water produces the best results).
Step 3: Cover the dough with a soft, wet, cotton cloth very nicely and keep it aside for about 10 to 15 minutes to set properly.
Step 4: After 15 minutes, remove the cloth and make the dough balls, slightly larger in size, as shown in the image below. Cover these dough balls again with the piece of cloth and keep it aside to set further.
Step 5: In the meantime, make the corn flour mixture. Take about ¼ cup of cooking oil in a separate bowl and put 2 tbsp of corn flour in it. Stir nicely to make a nice and smooth slurry. Keep it aside.
(Pro tip: Instead of this slurry, you can use regular cooking oil but adding corn flour will make the lachha parathas softer).
Step 6: Now, to roll the parathas, sprinkle a bit of dry maida on the rolling surface. Take one dough ball, place it, and press it with your hand as shown in the image. Sprinkle some more maida on top of it. Then roll it to make a paratha, a bit thinner and bigger in size as compared with regular parathas.
Step 7: Put a sufficient quantity of the oil and corn flour mixture on it and rub it nicely all over the surface of the paratha.
Step 8: Now, use a cutter to cut the paratha into thin slices, as shown in the image below. Then roll it.
Step 9: Stretch it further to elongate it and roll it in your fingers, and insert the end in the middle, as shown in the images below.
Step 10: Now, place a pan to heat it on a medium flame. In the meantime, roll it to make a smaller and thicker paratha this time. Repeat the steps and make all the parathas in the same way.
Step 11: Place the paratha on the preheated pan. Let it fry for a few seconds on a medium flame and then flip it. Press it with the spatula to ensure it is nicely cooked at the edges.
Step 12: Apply cooking oil and rub it nicely all over the surface. Flip it and do the same on the other side. Flip it for a couple of times more and fry the paratha on a medium to high flame now, until you see small golden-brown spots on both the surfaces. Remove the paratha when done.
Step 13: Repeat the process to make all the parathas and stack them one by one on top of one another on a plate.
Step 14: Now, when the parathas are still hot, press all of them as shown in the image with your hands very gently.
(Pro tip: Be quick and careful while performing this step because the parathas will be really hot at this stage).
Step 15: Your homemade lachha parathas are now ready to enjoy. Serve it with dal or any sabzi.
Recipe Card
Lachha Paratha | Layered Paratha
Ingredients
To make the dough:
- 2 cups refined wheat flour maida
- ½ tsp salt
- 2 tbsp cooking oil
- 1 cup water lukewarm
To make a corn flour mixture:
- ¼ cup cooking oil
- 2 tbsp corn flour
To fry the lachha parathas:
- Maida – as required dry, for sprinkling while rolling the paratha
- Cooking oil – as required for greasing the paratha while frying
Instructions
- In a mixing bowl, take 2 cups of refined wheat flour (maida) and add ½ tsp of salt along with 2 tbsp of cooking oil to it. First, mix them with the maida very nicely. (Pro tip: 2 cups of maida are good enough to make 6 lachha parathas. However, you can adjust the proportions according to your requirements).
- Now, add 1 cup of lukewarm water to it gradually and make a soft dough. (Pro tip: Do not use very hot or cold water to make the dough. Lukewarm water produces the best results).
- Cover the dough with a soft, wet, cotton cloth very nicely and keep it aside for about 10 to 15 minutes to set properly.
- After 15 minutes, remove the cloth and make the dough balls, slightly larger in size, as shown in the image below. Cover these dough balls again with the piece of cloth and keep it aside to set further.
- In the meantime, make the corn flour mixture. Take about ¼ cup of cooking oil in a separate bowl and put 2 tbsp of corn flour in it. Stir nicely to make a nice and smooth slurry. Keep it aside. (Pro tip: Instead of this slurry, you can use regular cooking oil but adding corn flour will make the lachha parathas softer).
- Now, to roll the parathas, sprinkle a bit of dry maida on the rolling surface. Take one dough ball, place and press it with your hand as shown in the image. Sprinkle some more maida on top of it. Then roll it to make a paratha, a bit thinner and bigger in size as compared with regular parathas.
- Put sufficient quantity of the oil and corn flour mixture on it and rub it nicely all over the surface of the paratha.
- Now, use a cutter to cut the paratha into thin slices, as shown in the image below. Then roll it.
- Stretch it further to elongate and roll it in your fingers and insert the end in the middle, as shown in the images below.
- Now, place a pan to heat it on a medium flame. In the meantime, roll it to make a smaller and thicker paratha this time. Repeat the steps and make all the parathas in the same way.
- Place the paratha on the preheated pan. Let it fry for a few seconds on a medium flame and then flip it. Press it with the spatula to ensure it is nicely cooked at the edges.
- Apply cooking oil and rub it nicely all over the surface. Flip it and do the same on the other side. Flip it for a couple of times more and fry the paratha on a medium to high flame now, until you see small golden-brown spots on both the surfaces. Remove the paratha when done.
- Repeat the process to make all the parathas and stack them one by one on top of one another on a plate.
- Now, when the parathas are still hot, press all of them as shown in the image with your hands very gently. (Pro tip: Be quick and careful while performing this step because the parathas will be really hot at this stage).
- Your homemade lachha parathas are now ready to enjoy. Serve it with dal or any sabzi.
