Lachha Paratha is a flaky, layered Indian flatbread made from Akshkuber Atta, ghee, and water. The dough is rolled, layered with ghee, folded into coils, and cooked on a hot tawa until crispy and golden. It is commonly served with curries, dal, or curd.
For Dough:
For Layering:
🥣 Step 1: Prepare the Dough
Take 1 cup Akshkuber Atta in a bowl.
Add ½ tsp salt and mix well.
Add water little by little and knead into a soft, smooth dough.
Cover and rest for 15–20 minutes.
🍥 Step 2: Create Lachha Layers
Divide dough into small balls.
Roll one ball into a thin roti.
Spread ghee or oil on the surface.
Sprinkle dry flour lightly.
Cut into thin strips (like noodles).
Gather strips and roll into a spiral ball (lachha shape).
Rest for 5 minutes.
🔥 Step 3: Roll & Cook
Gently roll the spiral ball into a thick paratha.
Heat a tawa and place the paratha.
Cook on medium flame, flipping both sides.
Apply ghee/oil and cook until golden brown and crispy layers appear.
🍽️ Serve With
Butter, curd, or pickle
Dal Makhani
Paneer Butter Masala
Aloo Sabzi
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