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Lachha Paratha

  • Duration: 25 minutes
  • Serves: 2 people
  • Spice Level: Zero

Authenticity Slice

Traditionally these parathas are made in a tandoor, but can also be made in an oven or on a tawa/pan with equal ease. The trick to make the paratha crisp is to cook it over a low flame.

Trivia Tadka

The origins of this paratha can be traced back to the Mughal era, where a variety unleavened breads were made. Today's lachha paratha was popularly referred to as Parat-daar paratha, where Parat referred to layers.


  • All-purpose flour (maida) (2 1/2 cups + 1/4 cup, for dusting)
  • Warm water (1/2 cup)
  • Milk (3/4 cup)
  • Fennel powder (saunf) (2 tsp)
  • Salt (1 tsp)
  • Clarified butter (ghee) (1/2 cup + 2 tbsp)
  • Oil or ghee (for shallow frying)


  • Sift maida (all-purpose flour) and salt together.
  • In a deep plate, pour the flour and make a dent (well like) in the middle, add milk and water to it. Mix gradually and knead into dough.
  • Cover with a moist cloth and keep aside for 10 minutes.
  • Melt ½-cup ghee and pour it on the dough, kneading constantly to make it soft and smooth.
  • Add fennel powder and knead again for 5 minutes.
  • Divide the dough into 8 even pieces and roll each into a smooth roundel.
  • Roll out each peda into a disc of roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, spread a very thin layer of oil over the top of the disc.
  • Now, roll the disc up like a jelly roll, then twist it into a tight spiral, and tuck the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disc.
  • Heat a tawa and with oil or ghee shallow fry the paratha on both sides on medium-low heat until it is golden brown.
  • The layered paratha tastes best when accompanied by a gravy dish like paneer do pyaza as the flaky layers can absorb the delicious gravy.


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