Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Lachha Paratha

Traditional 7. Lachha Paratha recipe

🧺 Ingredients

• 240g whole wheat flour
• ½ tsp salt
• 1 tbsp oil (for dough)
• 4 tbsp ghee (for layering and cooking)
• 180ml water (for dough)
• Extra flour for dusting

👩‍🍳 How to make Lachha Paratha

1. Knead dough (3 mins, room temp): Mix flour and salt, add 1 tbsp oil, gradually add water until soft, smooth dough forms. Cover 15 mins.
2. Divide dough (2 mins, room temp): Divide into 8 balls, keep covered.
3. Roll base circle (2 mins, room temp): Take one ball, roll into 7-inch thin circle on oiled surface.
4. Apply ghee and fold (3 mins, room temp): Brush ½ tbsp ghee on rolled circle, dust lightly with flour, fold in half, then fold in half again into triangle.
5. Roll layered triangle (2 mins, room temp): Gently roll triangle to 6-inch size—you will see layers forming (do not press hard).
6. Flip and ghee (1 min, medium-high heat): Flip, apply ½ tbsp ghee, press lightly.
7. Final side (2 mins, medium-high heat): Cook second side until golden, flip once more, apply ghee, cook until deep golden and crispy.

Track the macros of Lachha Paratha and 100s of Indian dishes with Nutri Macro India.