Lachha Paratha Recipe – Easy Step-by-Step Guide

Lachha paratha — the layered, buttery, tear-apart flatbread beloved across the subcontinent — looks fancy but is surprisingly approachable once you understand the technique. “Lachha” means layers, and the goal is a paratha that separates into soft, flaky concentric rings with a crisp outer crust and tender inner layers. This recipe walks you through a reliable dough, the traditional ghee-rolling technique, and pan-cooking tips so you consistently get restaurant-style lachha parathas at home.

Why this method works

Great lachha paratha depends on three things: dough elasticity, fat lamination, and rolling technique. The dough should be soft but not sticky, rested enough to relax gluten, and layered with ghee or oil to create steam pockets during cooking. Rolling and coiling produce distinct concentric layers (the “lachhas”) that puff and separate when pan-fried. Patience in each stage converts simple ingredients into a multi-textured bread.

Yields & timing

• Makes: 6 medium lachha parathas (about 20–22 cm / 8–9 inches)
• Prep time: 15 minutes
• Resting time: 30–45 minutes
• Cook time: 20–25 minutes
• Total time: ~1 hour (including resting)

Ingredients

To embark on your culinary adventure and create Karachi Crispy Lachha Paratha, gather the following ingredients:

For the Dough:

• 2 cups of whole wheat flour (Atta)
• 1/2 teaspoon of salt
• 2 tablespoons of ghee (clarified butter)
• Water for kneading

For Layering:

• 1/4 cup of ghee (clarified butter)

For Rolling and Frying:

• Dry whole wheat flour for rolling
• Ghee or oil for frying

Now that you have all your ingredients ready, let's begin the captivating process of preparing Karachi Crispy Lachha Paratha.

Step-by-Step Cooking Instructions

Step 1: Preparing the Dough

Start by sifting the whole wheat flour into a large mixing bowl. This will help aerate the flour and make the paratha lighter.

Add salt and 2 tablespoons of ghee to the flour. Ghee not only imparts a wonderful flavor but also contributes to the paratha's crispiness.

Gradually add water, a little at a time, and knead the dough. Keep kneading until you have a soft, smooth, and pliable dough. The dough should not be too sticky or too dry.

Cover the dough with a damp cloth and let it rest for about 20-30 minutes. This resting period allows the gluten to relax, making it easier to roll out the parathas.

Step 2: Dividing the Dough

After the dough has rested, divide it into equal-sized portions, usually about the size of golf balls. You can make as many portions as you like, depending on the size of the parathas you desire.

Step 3: Creating the Layers

Take one portion of the dough and roll it into a smooth ball between your palms.

Flatten the ball slightly and dust it with dry whole wheat flour to prevent sticking.

Roll out the dough into a thin, round disc, like a chapati or tortilla, using a rolling pin. Roll it as thin as possible without tearing it.

Spread a thin layer of ghee evenly across the rolled-out dough. Make sure to cover the entire surface.

Step 4: Folding the Dough

Once you've applied the ghee, it's time to create the layers that make Lachha Paratha unique.

Start by folding the ghee-covered dough inwards, accordion-style, creating pleats or folds as you go.

Once you've folded it entirely, you'll have a long, narrow strip of layered dough.

Step 5: Rolling the Paratha

Now, take this folded strip and roll it into a coil, like a cinnamon roll. This will create layers within the paratha.

Press the coiled dough gently to flatten it slightly.

Dust the flattened dough with dry whole wheat flour and carefully roll it out again into a thin, round paratha. Be gentle to avoid pressing too hard and losing the layers.

Step 6: Frying the Paratha

Heat a griddle or a flat pan over medium-high heat. Place the rolled-out paratha onto the hot surface.

As the paratha starts to cook, you'll notice it puffing up. Flip it over and smear some ghee or oil on the surface. This will help it crisp up and develop a beautiful golden brown color.

Cook both sides until they are crispy and golden brown, ensuring that the layers separate slightly, giving the paratha its characteristic flakiness.

Remove the Karachi Crispy Lachha Paratha from the griddle, and using your hands or a spatula, gently crush it along the edges to open up the layers. This step is what makes the paratha truly lachha (layered).

Serve the hot and crispy paratha immediately with your favorite accompaniments, such as yogurt, pickles, or a spicy curry.

Pro tips for perfect lachha paratha

Knead well but not aggressively: You want some gluten elasticity for rollability, but not a tough dough.

Rest is essential: Resting relaxes gluten — without it, the paratha will shrink back while rolling.

Use moderate heat: Too hot a pan will char outside and leave layers undercooked; too cool will make it oily.

Layering fat: Don’t overdo ghee; a thin, even layer is enough to create separation.

Coiling technique: The spiral method creates pronounced rings; pleating gives a more rustic layered look.

Finish with heat: A brief high-heat blast at the end helps crisp edges—watch carefully.

Variations & flavor ideas

Whole wheat lachha: Use 100% whole wheat flour; increase water slightly and be gentler while rolling.

Garlic-paratha: Mix minced garlic and chopped coriander into the ghee before layering.

Paneer-stuffed lachha: Place a small ball of spiced, grated paneer in the center before coiling for stuffed parathas.

Herb-lachha: Add finely chopped methi (fenugreek), coriander, or nigella seeds to the dough for aroma.

Serving suggestions

Lachha paratha pairs beautifully with rich gravies like butter chicken, nihari, or malai kofta. For lighter meals, serve with chole (spiced chickpeas), dal makhani, or a cooling raita and pickle. For breakfast, enjoy with a smear of butter and a cup of chai.

Make-ahead & storage

Make-ahead: Shape and roll parathas, then stack with parchment between each and refrigerate for up to 24 hours. Reheat on a hot tava with a little ghee.

Freezing: Fully cooked parathas freeze well — cool completely, layer with parchment, freeze flat in a zip bag for up to 1 month. Reheat on tava or oven from frozen.

Keep warm: Store cooked parathas wrapped in a clean kitchen towel to retain softness until serving.

Troubleshooting — common issues & fixes

Paratha tears while rolling: Dough is too dry or not rested — add a teaspoon of water and rest covered.

Layers don’t separate: Either not enough fat applied or coil rolled too tightly — spread fat evenly and roll gently.

Paratha becomes hard the next day: Reheat briefly with ghee and cover to retain moisture; avoid overcooking during reheating.

FAQs

Can I use regular butter instead of ghee for layering the paratha?

While ghee adds a distinctive flavor and crispiness, you can use regular butter as a substitute.

What can I serve with Karachi Crispy Lachha Paratha?

You can enjoy these parathas with a variety of accompaniments, such as curries, chutneys, pickles, yogurt, or even a simple cup of chai.

Can I make the dough in advance and refrigerate it?

Yes, you can prepare the dough in advance and refrigerate it. Just make sure to bring it to room temperature before rolling and cooking the parathas.

How thin should I roll out the parathas?

Aim for a thickness similar to a chapati or tortilla—thin but not so thin that it tears easily.

Can I reheat leftover parathas?

Yes, you can reheat leftover parathas in a dry skillet or oven to restore their crispiness.

Final thoughts

Lachha paratha is a joyful exercise in technique that rewards practice: a few simple kneads, a slick of ghee, and a careful coil turn plain dough into impressive, flaky rounds. Once you master the coil and the heat, you’ll find yourself making these again and again — they elevate any curry and make ordinary meals feel special. Try one variation at a time, note the pan temperature that works for your stove, and enjoy pulling apart those perfect lachhas.

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