Lachha Paratha/Roti

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Whole Wheat Lachha Paratha/Roti recipe | Dhaba like Crispy Flaky Lachha Roti/Paratha made with Whole Wheat Flour

Lachha Roti/Paratha is the famous layered roti/paratha from North India, served at Dhabas(roadside Indian Eateries on highways) and restaurants. It is served with Indian curries like Dal Makhani, Paneer Makhani.

Table of Contents

What is Lachha Paratha/Roti
Variations in Lachha Roti/Paratha
Dough for Lachha Paratha
How to make Lachha Paratha
- Prepare Dough
- Roll the Dough
Curries that you can serve with Lachha Paratha
- Recipe card for Lachha Roti/Paratha
Lachha Paratha

What is Lachha Paratha/Roti

Lachha Paratha is more famous than Lachha Roti. I usually make it Roti style, directly cook on flame and then spread butter. I do not shallow fry on griddle like Paratha.

Lachha in Hindi/Punjabi means thinly sliced. Paratha is a shallow fried Indian bread cooked on griddle. It is called Lachha Paratha as this flatbread has layers. Usually tis is pan fried like other Paratha (like Methi Paratha, Aloo Paratha) but I cook it directly on flame, giving it a Tandoor effect. You can call it Lachha Roti. Just like the one cooked on tandoors in dhabas and restaurants.

The main advantage of making these at home is that these are made with Whole Wheat flour. Though frozen paratha and naan packs are available at stores and those come handy also when serving to guests. But, nothing can beat the taste and aroma of freshly baked/cooked breads at home.

Variations in Lachha Roti/Paratha

Pudina Lachha Paratha.. Sprinkle dried mint or fenugreek leaves while rolling Paratha before pleating. Also sprinkle once Paratha is cooked.

Garlic Lachha Paratha-Add a tsp of garlic powder while kneading the dough or add minced /chopped garlic while rolling the dough.

Dough for Lachha Paratha

Dough for Lachha Paratha should be soft not very hard, pliable and easy to roll. I add desi ghee in flour for dough but you can also use melted butter or oil.

As mentioned above, I use Whole Wheat flour(Atta) for dough and some semolina(sooji) to it. You can always add Maida/APF if you want instead of Sooji.

Dough for Lachha Paratha does not need any proving and also no baking powder and baking soda is used.

How to make Lachha Paratha

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Prepare Dough

Add all the ingredients together and rub ghee/butter/oil in flour.

Then knead a soft and pailabe dough with water. I use Paneer whey for the dough you can use milk or plain water also. Add water slowly and gradually. Do not add all the water at once.

Mix all ingredients together to make dough for laccha roti

Leave for 5 minutes and then again knead without or with very little ghee. Finally cover and keep covered for 15-20 minutes.

Paneer Whey is the water that is leftover after straining paneer(Indian Cottage Cheese) when we make paneer at home from milk and vinegar.

Check here how to make Paneer at Home. I use it for chapati dough or while making breads like Pizza base , Pav (Indian Dinner Roll) . Also add it for Eggless cakes and muffins.

Roll the Dough

Divide the dough into equal portions as shown in pic below.

Roll each potion to a circular thin disc about 8" diameter. Spread melted butter or ghee evenly on the rolled dough.

Sprinkle flour lightly all over the rolled dough.

Fold in pleats just like the way we made fan in, from one end to the other. Now roll it in spiral from one end to the other, just like a roulade/swiss roll.

Again, roll the dough lightly coat with flour, with light hands using a rolling pin.

Roll to a circular disc and apply butter

Heat Tawa or griddle, place rolled Lachha on the it and cook from one side till it tiny bubbles arise. Turn it to the other side and cook for another 1 minute.

Cook on direct flame from both sides, use a mash if cooking on induction stove-top.

Transfer on mash or cook directly on flame

Spread butter nicely, sprinkle dry fenugreek leaves/Kasuri methi or dry mint leaves(optional).

Serve hot with your favourite curry.

Can we Freeze Lachha Paratha

Yes we can freeze half cooked Lachha Paratha for about 2-3 months. I recommend not to freeze for a longer period unless not required. Cook it on griddle till it starts to bubble from both sides. Then cool completely. Stack all parathas, keep parchment paper in between and keep in Zip lock or a air-tight container. Whenever you want to use, thaw on the counter just a few minutes before cooking, cook as per the instructions given below and serve.

Is Lachha Paratha same as Malabar Parotha

Many confuse Lachha Paratha with Malabar Parotha. But both breads are very different from each other. Malabar Parota/Parotha is made with all-purpose flour(APF) or maida and any people also add egg to it whereas, Lachha Paratha is made with Whole Wheat Flour or some amount of maida to it. I add semolina instead of APF, as it is more nutritious and gives a nice crispy texture to the bread.

Curries that you can serve with Lachha Paratha

Paneer Makhani, Shahi Paneer Koftas, Palak Paneer, Kadhai Mushroom, Paneer Masala Dhaba Style, Rajma Masala, Khoya Paneer, Methi Malai Paneer, Matar Paneer, Kale and Spinach Saag

Indian Flatbreads from the blog

Whole Wheat Tawa Naan, Amritsari Kulcha, Sheermal, Bread Kulcha

Recipe card for Lachha Roti/Paratha

Lachha Paratha

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Whole Wheat Lachha Paratha recipe | Dhaba like Crispy Flaky Lachha Paratha made with Whole Wheat flour

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Prep Time 15

Cook Time 10

Total Time 25

Course Main

Cuisine Indian North Indian

Ingredients

2 Whole Wheat Flour/Atta
1/4 Semolina/Sooji
1/4 tsp Caraway Seeds/Ajwain Seeds
2 tbsp Ghee/Melted Butter/Oil for kneading dough
1 tsp Salt
Butter for cooking/ topping optional