5 Delicious Lachha Paratha Recipes To Try At Home

Lachha Paratha is a popular North Indian flatbread made of wheat flour. It is a layered paratha that is made by rolling out the dough into thin circles, applying ghee or oil on the surface, and then folding the dough to create multiple layers. The dough is then rolled out again and cooked on a tawa or griddle until it turns golden brown and crispy.

The name "Lachha" comes from the Hindi word "Lachhedar," which means "layered." The multiple layers of the paratha are created by rolling out the dough and then folding it like a fan. This process is repeated multiple times to create thin layers of dough that give the paratha its signature flaky texture.

Lachha Paratha is commonly served with a variety of North Indian dishes such as curries, dals, and kebabs. It is also a popular breakfast food and is often eaten with yogurt or pickle. The paratha can be made with whole wheat flour or a combination of wheat flour and all-purpose flour. Here are 5 different types of Lachha Parathas that you must try:

Aloo Lachha Paratha

Aloo Lachha Paratha is a delicious variation of the plain Lachha Paratha, where boiled and mashed potatoes are added to the dough. The mashed potatoes are mixed with spices like cumin powder, coriander powder, and red chili powder to give the paratha a unique flavor. The paratha is then rolled out and cooked in the same way as the plain Lachha Paratha.

Here is a simple recipe to make Aloo Lachha Paratha at home:

Ingredients

2 cups whole wheat flour
2 medium-sized boiled and mashed potatoes
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt to taste
Water, as required
Oil, as required

Method

- In a mixing bowl, combine the whole wheat flour, mashed potatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.

- Mix well and add water little by little to make a soft and smooth dough.

- Knead the dough for 5-7 minutes, then cover and let it rest for 10-15 minutes.

- After the resting period, divide the dough into equal-sized balls.

- Take one ball and roll it into a thin circle. Apply oil on the surface and sprinkle some flour.

- Cut the circle into thin strips using a knife or pizza cutter.

- Stack the strips on top of each other and roll them together to form a spiral.

- Roll the spiral into a circular shape and flatten it gently with your hands.

- Heat a skillet or tawa over medium heat. Place the rolled paratha on it and cook until brown spots appear on one side.

- Flip the paratha and cook the other side until brown spots appear.

- Apply some oil on both sides and cook until the paratha is golden brown and crispy.

- Repeat the same process for the remaining dough balls.

Paneer Lachha Paratha

Paneer Lachha Paratha is a popular North Indian dish that is made with a combination of paneer and all-purpose flour. The paneer is crumbled and mixed with spices like garam masala, cumin powder, and coriander powder to create a flavorful filling. The filling is then rolled into the paratha, which is then cooked on a tawa or griddle until it is crispy and golden brown.

Here's a recipe to make Paneer Lachha Paratha at home:

Ingredients

2 cups wheat flour
Salt to taste
1 tsp oil
Water as required
1 cup grated paneer
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp dried fenugreek leaves
Salt to taste
1 tbsp chopped coriander leaves
Oil or ghee for cooking

Method

- In a mixing bowl, add wheat flour, salt, oil and mix well.

- Gradually add water and knead into a soft dough. Cover and keep aside for 10-15 minutes.

- In another bowl, mix grated paneer, red chilli powder, coriander powder, garam masala powder, dried fenugreek leaves, salt, and chopped coriander leaves.

- Divide the dough into equal-sized balls.

- Roll out each ball into a small disc and apply oil on top.

- Take a portion of the paneer mixture and spread it evenly on top of the oiled dough disc.

- Roll out the dough disc into a long strip, similar to a Swiss roll, and then coil it like a snail shell.

- Gently flatten the coiled dough with your palm and dust it with flour.

- Roll out the flattened dough into a round paratha.

- Heat a tawa (griddle) on medium-high flame and cook the Paneer Lachha Paratha until golden brown spots appear on both sides.

- Apply ghee or oil on both sides and cook until crispy and well-done.

- Serve hot with pickle, curd, or any gravy of your choice.

Cheese Lachha Paratha

Grated cheese is added to the dough, and the paratha is cooked until the cheese melts and becomes gooey. This paratha is a great option for cheese lovers and can be served with a variety of dips and sauces.


Here is a simple recipe to make Cheese Lachha Paratha at home:

Ingredients

2 cups of whole wheat flour
1 tsp salt
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
1/2 cup grated cheese (cheddar or mozzarella)
1/4 cup oil
Water for kneading
Extra flour for dusting

Method

- In a large mixing bowl, combine the whole wheat flour, salt, cumin powder, coriander powder, red chili powder, and grated cheese. Mix well.

- Add oil to the mixture and mix well. Slowly add water and knead the dough until it becomes soft and pliable.

- Cover the dough and let it rest for 15-20 minutes.

- Divide the dough into 6-8 equal parts.

- Roll each part into a small ball and dust it with flour.

- Roll out each ball into a thin disc using a rolling pin.

- Spread some oil over the disc and sprinkle some flour and grated cheese.

- Start making pleats by folding the disc in half and then in half again to form a small triangle.

- Roll the triangle tightly and tuck the end underneath.

- Gently press the rolled triangle and dust it with flour.

- Roll out the triangle into a thin disc using a rolling pin.

- Heat a non-stick tawa or skillet over medium heat. Place the rolled paratha on the tawa and cook until both sides are golden brown, flipping it occasionally.

- Brush some oil over the paratha and cook for another minute.

- Serve hot with your favorite chutney or curry.

Methi Lachha Paratha

Methi Lachha Paratha is a healthy variation of the plain Lachha Paratha, where fresh fenugreek leaves are added to the dough. The fenugreek leaves are finely chopped and mixed with the dough along with spices like cumin powder, coriander powder, and red chili powder. The paratha is then rolled out and cooked in the same way as the plain Lachha Paratha.
Here is a simple recipe to make Methi Lachha Paratha at home:

Ingredients

2 cups of whole wheat flour
1/2 cup of fresh fenugreek leaves, chopped
1/2 teaspoon of cumin seeds
1/2 teaspoon of ajwain seeds
1/2 teaspoon of red chili powder
1/2 teaspoon of turmeric powder
Salt to taste
Water as needed
Ghee or oil for frying

Method

- In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, cumin seeds, ajwain seeds, red chili powder, turmeric powder, and salt. Mix well.

- Gradually add water to the mixture and knead until you have a smooth and elastic dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

- Divide the dough into equal-sized balls.

- Roll out each ball into a thin circle.

- Brush the circle with a little ghee or oil, and sprinkle some flour over it.

- Fold the circle in half, and then fold it in half again, so that you have a small triangle.

- Roll out the triangle into a thin circle again, making sure the layers are evenly distributed.

- Heat a skillet or tawa over medium heat. Place the rolled out Methi Lachha Paratha on the skillet and cook until brown spots appear on both sides.

- Brush the cooked paratha with a little ghee or oil, and serve hot with your favorite curry or chutney.

Palak Lachha Paratha

Palak Lachha Paratha is another healthy variation of the plain Lachha Paratha, where fresh spinach leaves are added to the dough. The spinach leaves are finely chopped and mixed with the dough along with spices like cumin powder, coriander powder, and red chili powder. The paratha is then rolled out and cooked in the same way as the plain Lachha Paratha.

Ingredients

1 cup spinach leaves, finely chopped
2 cups whole wheat flour
1 tsp salt
1 tsp cumin seeds
1 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp oil
Water, as required
Ghee or butter for cooking

Method

- In a mixing bowl, add the whole wheat flour, salt, cumin seeds, coriander powder, red chili powder, turmeric powder, and oil. Mix well.

- Add the finely chopped spinach leaves and mix until well combined.

- Add water gradually and knead the dough until it becomes smooth and soft. Cover the dough and let it rest for 15-20 minutes.

- After resting, knead the dough again for 2-3 minutes.

- Divide the dough into equal-sized balls.

- Take one ball and dust it with flour. Roll it into a thin disc of around 5-6 inches in diameter.

- Apply a little ghee or butter on the surface of the disc and sprinkle some flour on top.

- Make small pleats on one end of the disc and then start rolling it up, like a Swiss roll.

- Flatten the rolled-up dough slightly and roll it out again into a 5-6 inch diameter disc.

- Heat a tawa or a griddle over medium heat.

- Place the rolled-out disc on the hot tawa and cook for about a minute or until small bubbles appear on the surface.

- Flip the paratha and cook for another minute.

- Apply some ghee or butter on both sides and cook until the paratha is golden brown and crispy.

- Repeat the process with the remaining dough balls.