Whole Wheat Lachha Roti/Paratha 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 pairs well with North Indian Curries likes Paneer Makhani, Shahi Paneer Koftas, Palak Paneer, Kadhai Mushroom to name a few.

What is Lachha Roti/Paratha

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 Parantha (like Methi Paratha, Aloo Parantha) 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.

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. Many people also add some maida to it. I add semolina instead of APF, as it is more nutritious and gives a nice crispy texture to the bread.

Being North Indians we love our curries and dals like Methi Malai Paneer, Matar Paneer, Dal Tadka, Dal Makhani, Kale and Spinach Saag with Paneer Koftas. With our curries we love to have Naan or Lachha Paratha especially on special occasions and when we go to 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, for me nothing can beat the taste and aroma of freshly baked/cooked breads at home.

Variations in Lachha Roti/Paratha

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

Add a tsp garlic powder while kneading the dough for Garlic Lachha Paratha.

Can we Freeze Lachha Paratha

Yes we can freeze half cooked Lachha Parantha 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.

Dough for Lachha Paratha

Dough for Lachha Parantha should be soft not very hard, pailabe 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 add 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

Click here for Video Recipe Link

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.

Leave for 5 minutes and then again, knead with or without 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.

Rolling 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.

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.

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

Serve hot with your favourite curry.

Recipe card for Lachha Roti/Paratha

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