Laccha Paratha, also known as Parat Wala Paratha, is a North Indian flatbread that stands out for its flaky, crispy layers. This recipe avoids refined flour and uses whole wheat flour, making it a healthier option for your everyday meals.
Its unique folding and rolling technique is the secret behind those irresistible layers. Whether paired with dal makhani, Paneer Butter Masala Recipe or a simple bowl of Cucumber Raita Recipe, this laccha paratha recipe is a must-try!
In this post, I’ll walk you through an easy method to master the art of making healthy laccha paratha at home.
Laccha paratha is popular paratha from North India. Indian cuisine has great variety of flat breads and paratha, and laccha paratha is one of the most popular parathas of India. Since making laccha paratha is all about following the right way of folding, in this post I tried to do step by step method of making laccha paratha.
Laccha paratha is also known as paratwala paratha because it has layers which in hindi is called Parat, hence the name Paratwala paratha. You can make laccha paratha with plain wholewheat paratha dough or with a mix of both whole wheat and all purpose mix. In restaurants they mostly serve all purpose flour ones but at home you can make a healthier version with all wholewheat flour. In this recipe I have made whole wheat paratha.
Why Try This Recipe?
- Healthier Option
Made entirely with whole wheat flour, this laccha paratha is free of refined flour, making it more wholesome and fiber-rich. - Crispy Layers
The method of folding and rolling creates multiple layers, resulting in a delightfully flaky texture. - Versatile Pairing
Whether served with dal, curry, or chutney, this paratha complements a variety of dishes beautifully. - Beginner-Friendly
With my step-by-step guide, even first-timers can nail this recipe without hassle. - Restaurant-Style at Home
Enjoy the taste of restaurant-quality parathas without relying on maida (all-purpose flour).
Ingredients Needed
- Whole Wheat Flour: Forms the base of this paratha, offering a healthier alternative to refined flour.
- Ghee (Clarified Butter): Adds richness and enhances the flaky texture of the layers.
- Salt: Balances the flavor.
- Chilli Powder (Optional): For a hint of spice if desired.
(Note: Detailed quantities are mentioned in the recipe card.)
How to Make Laccha Paratha
- Prepare the Dough: In a large bowl, mix 250 g of whole wheat flour, 1 tbsp ghee, and a pinch of salt. Gradually add water and knead until you get a firm yet pliable dough. Cover it with a damp cloth and let it rest for 20 minutes.
- Divide and Roll: Divide the dough into 4 equal portions. Roll out each portion into a thin circular disc.
- Brush and Fold: Brush the rolled-out dough with melted ghee. Sprinkle some salt (and chili powder if desired). Fold the dough into pleats, like a fan, and then roll it into a coil.
- Flatten and Roll Again: Flatten the coil gently and roll it out into a paratha, ensuring it’s slightly thicker than regular parathas to preserve the layers.
- Cook the Paratha: Heat a griddle or tawa. Place the rolled paratha on it and cook until golden brown spots appear. Flip and cook the other side similarly. Brush with ghee on both sides as it cooks for a crispy texture.
- Serve Hot: Serve your laccha paratha fresh off the griddle with your favorite accompaniment like dal, curry, or yogurt.
Substitutions You Can Make
- Butter Instead of Ghee: You can use unsalted butter for a similar richness.
- Vegan Option: Replace ghee with any plant-based butter or oil for a dairy-free version.
- Spices: Skip chili powder for a plain version or add dried herbs for a twist.
- Flour Mix: You can mix whole wheat flour with oats flour or a small portion of all-purpose flour for added texture.
Creative Variations You Can Try
- Stuffed Laccha Paratha
Add a filling of spiced mashed potatoes or paneer before folding the layers. - Cheese Laccha Paratha
Brush the dough with melted cheese for a gooey, indulgent twist. - Garlic Laccha Paratha
Sprinkle minced garlic and coriander leaves before rolling for an aromatic version. - Sweet Laccha Paratha
Use sugar and cardamom powder in place of salt and chili for a dessert-style paratha. - Multigrain Laccha Paratha
Combine whole wheat flour with millet or quinoa flour for a nutrient-packed version.
Tips to Make It Better
- Perfect Dough
Ensure the dough is firm yet pliable to make rolling and folding easier. - Use Enough Ghee
Don’t skimp on ghee while brushing or cooking—it’s the secret to those flaky layers. - Roll Gently
Avoid pressing too hard while rolling to preserve the layers. - Cook on Medium Heat
Cooking on medium heat ensures the parathas turn golden and crispy without burning.
How to Serve the Recipe
Serve laccha paratha hot with sides like dal makhani, Paneer Butter Masala Recipe , or a simple bowl of Cucumber Raita Recipe. It also pairs well with Nimbu Hari Mirch Achar and a drizzle of melted butter for an indulgent treat.
Storing and Reheating
- Store cooked parathas in an airtight container for up to 2 days.
- Reheat on a tawa with a few drops of ghee or butter to restore crispness.
FAQs
What is laccha paratha made up of?
Laccha paratha is traditionally made with whole wheat flour, ghee, and salt. Some variations might include maida or additional spices.
Is laccha paratha healthy?
When made with whole wheat flour and moderate ghee, it’s a healthier option compared to maida-based versions.
Why are my layers not forming?
Ensure you brush the dough with enough ghee before folding and don’t roll the paratha too thin.
Can I make this without ghee?
Yes, you can use oil or butter as substitutes, though the authentic flavor comes from ghee.
What’s the difference between plain paratha and laccha paratha?
Laccha paratha has visible layers due to the folding technique, while plain paratha is typically single-layered.
Why is my laccha paratha not flaky?
A: Ensure you brush ghee between the layers while folding. Also, don’t skip resting the dough!
How do I store leftover parathas?
Cool the parathas completely, stack them with parchment paper in between, and store them in an airtight container in the fridge. Reheat on a tawa for the best texture.
Can I make laccha paratha without ghee?
Yes, you can use oil, but ghee gives it an authentic flavor.
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- How to Fold Samosa – Samosa Folding Technique
- Laccha Paratha Recipe | How to Make Laccha Paratha
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- Paneer Chur Chur Naan Recipe Without Tandoor
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Watch Video
Laccha Paratha Recipe | How to Make Laccha Paratha
Ingredients
- 250 g whole wheat flour
- 1 tbsp ghee for the dough
- Salt to taste
- 1 tbsp ghee for brushing
- 2 tbsp ghee for cooking
- salt to taste
- red chili powder to taste
- coriander chopped
Instructions
- Mix flour, ghee, salt in a big mixing bowl and add required amount of water to make smooth and stiff dough. The dough should be well kneeded, not too soft but firm and pliable.
- Divide it into 4 parts and roll into thin big circles. Brush it with ghee and sprinkle salt and chilli powder over it.
- Now Pleat this rolled disc as shown below and coil it to make a round circle as shown.
- Now roll carefully into accha paratha little bit thicker than normal paratha.
- When you are rolling laccha paratha, you can put flat griddle for heating and when you are ready with rolled paratha smear it with ghee.
- And put that paratha over griddle.
- Cook it from one side till brown spots start to appear and similarly from other side too and cook it till crispy and golden brown.
- Likewise cook all the paratha and serve hot with curd / dal or any curry of your choice.
Notes
- Perfect Dough
Ensure the dough is firm yet pliable to make rolling and folding easier. - Use Enough Ghee
Don’t skimp on ghee while brushing or cooking—it’s the secret to those flaky layers. - Roll Gently
Avoid pressing too hard while rolling to preserve the layers. - Cook on Medium Heat
Cooking on medium heat ensures the parathas turn golden and crispy without burning.
Here’s the step by step method of making Laccha paratha
Mix flour, ghee, salt in a big mixing bowl and add required amount of water to make smooth and stiff dough. The dough should be well kneeded, not too soft but firm and pliable.
Divide it into 4 parts and roll into thin big circles. Brush it with ghee and sprinkle salt and chilli powder over it.
After applying ghee, smear some paratha masala, or dried mint (in case you like the flavour or just salt if you like it plain)
Now Pleat this rolled disc as shown above.
Twist it to make it look like a braid.
Coil it to make a round circle as shown.
If you like it spicy and want to make mirchi paratha you can add green chilli, mint, coriander, basically whatever herbs you like.
Now roll carefully into laccha paratha little bit thicker than normal paratha.
If you like paratha and try out different paratha recipes, Do check out Paneer Paratha, Chana Dal Paratha, Kolkata Paratha roll , Chane ke saag ka paratha.
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Loved it, and my whole family wants to eat lachcha parantha
Your full description helped a lot. Thanks
I am glad it helped 🙂