Saturday, January 10, 2015

Lacchha Paratha (Whole Wheat)

Lacchha Paratha is a soft, layered and flaky paratha which I usually love to order in restaurants in India with some wonderful subzi. But I had never tried making it myself as I used to think the process must be quire complicated. Also this is made with maida and I did not want to include maida in my eating. So I decided to make this with whole wheat flour, not even a bit of maida, and it's really easy and comes out so soft and wonderful. Of course this is not perfect, yet to be practised; but was good for a first-timer. Here's how I made it:


Whole wheat flour (according to the number of parathas to be prepared)
Water to make the dough
Ghee or oil to add to the flour: a tsp. every cup of flour
Butter or ghee for frying
Wheat flour for dusting
Salt to taste
Carom seeds (optional)

  1. Add the ghee/oil to the flour and mix well with fingers to a crumbling consistency. Add the salt and carom seeds to the flour and mix well. Now start adding very little water at a time to make the dough. Do not add a lot of water, the dough must be smooth and hard, not watery. Prepare the dough and keep covered for 10 minutes.
  2. Begin by pinching balls from the prepared dough. Make a round ball as you would for a roti, but take a bigger ball. Flatten it with a rolling pin to a big size, I make it to the biggest size possible.
  3. Dust the flattened dough with wheat flour. 
  4. Begin folding the flattened and dusted roti in small folds until the whole roti is folded. The smaller folds, the more layers will show up in the paratha.
  5. When the whole roti is folded, carefully make the folded roti into a circle and seal the ends. 
  6. Begin by dusting the roti and flattening it very carefully with a rolling pin, putting minimum pressure. The roti will be prepared. 
  7. Now add this to a very hot griddle/pan on maximum flame. Let cook on one side for about 30 seconds and quickly turn the paratha and repeat from the other side.
  8. Cook evenly on both sides and remove from the griddle. Cook and prepare all the parathas in this way and keep aside. 
  9. Fry all the parathas with ghee/butter on both sides, like you would do with a normal paratha, on medium flame so they don't become hard. Remove from flame and serve hot with any wonderful subzi !! 


  1. Lovely post! Full of information about your flavourful recipes :)
    Thanks very much for sharing!
    Restaurant in Karol Bagh

  2. This recipe is simple, and amazing. Best naan ive had, and ive never baked anything. Im so proud of its taste and look that I took pictures. Definitely coming back to this site.
    Restaurant in North Campus



Protected by Copyscape Web Plagiarism Check