Crisp at the edges and tender through the middle, Lachha Paratha Recipe | Crisp, Flaky Layered Lachha Parantha is a vegetarian Indian roti made with wheat flour, ajwain, and salt in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 10 roti
- Category: roti
- Cuisine: Indian
Ingredients
- 2 cup wheat flour
- ¼ tsp ajwain
- ½ tsp salt
- 2 tbsp oil
- water (for kneading)
- ghee (for layers)
- oil (for roasting)
Method
- Firstly, on a large plate (paraat) take 2 cups of wheat flour.
- Add ¼ tsp ajwain, ½ tsp salt and 2 tbsp oil.
- Mix well making sure everything is well combined.
- Add water and start to knead the dough.
- Knead to smooth and soft dough adding water as required.
- Spread some oil, cover it, and rest for 20 minutes.
- After resting the dough, knead the dough slightly and pinch a ball-sized.
- Dust with wheat flour and roll as thin as possible.
- Spread ghee generously and fold zig zag.
- Roll it spiral and tuck it from inside.
- Dust with wheat flour, and roll slightly thick.
- Cook the roti on hot tawa, and flip over.
- Roast the roti spreading oil on both sides.
- Cook until the paratha turns golden and crisp.
- Finally, crush the Lachha Paratha Recipe and enjoy it with curry.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
