10 Person
40 Min
30 Min
70 Min
In a mixing bowl, combine whole wheat flour and salt.
Add 3–4 teaspoons ghee (or oil) and mix well.
Gradually add water and knead into a smooth, soft dough.
Cover with a lid or a damp cloth and rest for 20–30 minutes.
Divide the rested dough into medium-sized balls; keep covered.
Place one dough ball on a lightly floured surface; dust both sides.
Roll into an 8-inch disc, sprinkling flour as needed.
Spread ghee or oil generously over the surface; sprinkle a little flour.
Starting from one edge, pleat/fold like a paper fan until the other edge.
Coil the pleated strip into a tight spiral (concentric rings); seal the edge.
Dust lightly and roll into a 7-inch disc—do not press too hard.
Repeat with the remaining dough balls.
Heat a tawa or heavy pan over medium-high heat.
Place the rolled paratha on the hot tawa.
When bubbles and blisters appear, flip.
Brush the cooked side with ghee or oil, then cook the second side.
Flip again, apply ghee/oil, and roast until golden brown spots appear on both sides.
Remove from heat; optionally, brush with more ghee.
Gently crush between your palms to open up the flaky layers.
Resting is essential: It relaxes gluten, making layering easier.
Don’t over-roll after coiling; light pressure preserves the layers.
Medium-high heat: Too low dries the paratha; too high burns it.
Flour between layers: Helps separate and define the lachchas.
Serve hot with:
Paneer butter masala or dal makhani
Vegetable korma or chole
Raita and onion salad
Texture: Crisp, flaky, layered
Lower-fat: Use oil spray or reduce ghee by half (≈180 kcal/paratha).
High-fibre: Replace ¼ cup wheat flour with multigrain or atta + bran.
Vegan: Use neutral oil instead of ghee (cholesterol-free).
Whole wheat flour provides complex carbohydrates, fiber, and iron.
Ghee contributes fat-soluble vitamins (A, D, E, K) but also saturated fat—moderation is key.
Crushing the paratha does not change its nutritional value; it only affects its texture and layer separation.
Lachcha Paratha – Functional Substitution Matrix
| Original Ingredient | Substitute | Measurement Change | Flavor Impact | Texture / Aroma Impact |
|---|---|---|---|---|
| Whole wheat flour (atta) | All-purpose flour (maida) | Use 1:1 | Milder, less nutty | Softer, more elastic layers; more bakery-style flake |
| Whole wheat flour | 50% wheat + 50% all-purpose | No change | Balanced wheat flavor | Improved layering with moderate chew |
| Whole wheat flour | Gluten-free flour blend | Use 1:1 + ½ tsp xanthan gum per cup | Neutral | Reduced elasticity; layers are less defined |
| Whole wheat flour | Add 2 tbsp wheat bran per cup | Add an extra 1–2 tbsp of water | Earthier taste | Denser texture; slightly less flakiness |
| Ghee | Unsalted butter (melted) | Use 1:1 | Creamy, slightly sweeter | Slightly softer layers due to butter’s water content |
| Ghee | Neutral oil (canola/sunflower) | Use 1:1 | Neutral | Crisp but less aromatic; lighter mouthfeel |
| Ghee | Coconut oil | Use 1:1 | Mild coconut note | Crisp layers; faint tropical aroma |
| Ghee | Vegan butter | Use 1:1 | Buttery, mild | Similar layering; softer finish |
| Water | Milk | Use 1:1 | Richer taste | Softer, more tender paratha |
| Water | Yogurt + water (1:2) | Replace 25–30% of water | Slight tang | Tender crumb; improved browning |
| Salt | Sea salt | Use 1:1 | Cleaner salt taste | No texture change |
| Salt | Low-sodium salt | Use slightly more (≈10%) | Mild | No texture change |
| Cooking ghee (roasting) | Oil spray | Light coating | Neutral | Less crispness; lighter finish |
| Cooking ghee | Butter | Use slightly less | Rich, creamy | Softer crust; reduced crunch |
| Flour dusting | Rice flour | Use sparingly | Neutral | Helps prevent sticking; slightly crisper surface |
Lachcha Paratha (also spelled Laccha Paratha) originates in North India, particularly in the Punjab region and in areas influenced by Mughlai cuisine. The word “lachcha” means ring or layered coil, referencing the visible spiral layers created by pleating and coiling the dough before rolling.
The layered technique is widely attributed to the culinary sophistication of the Mughal Empire. Mughal royal kitchens were known for:
Rich use of ghee and butter
Advanced dough-lamination methods
Multi-layered breads served with meat gravies and kormas
Refined tandoor and tawa cooking techniques
While simple whole-wheat rotis were common among rural populations, layered breads such as lachcha paratha were associated with royal and courtly cuisines, in which texture and visual appeal were as important as flavor.
Per Serving (Approximate values)
