Lachha Paratha
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 12 - 14
  • 3 cup whole wheat flour
  • 1 tbsp oil
  • Salt according to taste ( approx. 1 – 1 ½ tsp )
  • Water according to requirement ( 1 – 1 ¼ cup )
  • Oil or ghee for roasting, as required
  • Dry flour for rolling
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a bowl take whole wheat flour. Add salt, oil and water.
  2. Add water in small quantity at a time.
  3. Mix and knead into smooth soft dough.
  4. Cover and keep the dough aside for 20-25 minutes.
  5. Divide dough into 12 - 14 portion.
  6. Take one portion. Make the ball from it.
  7. Flatten and dust it with some flour.
  8. With a rolling pin, roll into a circle of about 5 inches diameter.
  9. Spread some ghee on the dough circle.
  10. Dust some flour on the dough circle.
  11. Spread evenly with the help of brush or finger.
  12. From the edges start to fold & pleat the paratha till the end.
  13. Roll the pleated edges tightly. Join the edges.
  14. Flatten and dust it with some flour if required.
  15. With a rolling pin, roll into a circle of about 6 - 7 inches diameter.
  16. Heat tava and place the rolled lachha paratha on the tava. The tava should be medium hot.
  17. You will soon see the paratha puffing up from the base at some places.
  18. Flip the paratha when the base is ¼ cooked.
  19. When the second side is about ½ cooked. Spread some ghee/oil on the upper side now.
  20. Flip again a couple of times till you see more brown spots and the lachha paratha is cooked evenly.
  21. Make all lachedar parathas this way. Either serve them hot or stack them in a roti basket.
  22. Serve these Lachha Parathas with any indian dal or Punjabi Sabji or vegetable curry of your choice.
Recipe by Zeel's Kitchen at