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# Lachha Paratha Recipe
| | |
| -------------- | ------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 10 roti |
Per roti.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 116 kcal |
| Carbohydrates | 19 g |
| Protein | 3 g |
| Fat | 3 g |
| Saturated fat | 0.2 g |
| Sodium | 117 mg |
| Potassium | 27 mg |
| Fiber | 1 g |
| Sugar | 0.1 g |
| Calcium | 4 mg |
| Iron | 1 mg |
## About
It is perhaps one of the easy and simple paratha prepared without any stuffing and the selling point is its flakiness. **Lachha Paratha** most commonly known as **Lachha Parantha** is a popular North Indian or Punjabi cuisine paratha recipe. The additional layered flakiness gives it an edge compared to other stuffed parathas, thus making it more attractive and appetizing.
There are many different types of **Lachha Paratha** recipes across India. The different types of paratha are mainly derived from the combination of flour used to make it. The main hero combination is wheat and plain flour, but most commonly just wheat flour is used. The same layered paratha can also be made with just plain flour. This is very similar to Kerala paratha and known for its taste and softness.
## Ingredients
* 2 cup wheat flour
* ¼ tsp ajwain
* ½ tsp salt
* 2 tbsp oil
* water *(for kneading)*
* ghee *(for layers)*
* oil *(for roasting)*
## Instructions
1. Firstly, on a large plate (paraat) take 2 cups of wheat flour.
2. Add ¼ tsp ajwain, ½ tsp salt and 2 tbsp oil.
3. Mix well making sure everything is well combined.
4. Add water and start to knead the dough.
5. Knead to smooth and soft dough adding water as required.
6. Spread some oil, cover it, and rest for 20 minutes.
7. After resting the dough, knead the dough slightly and pinch a ball-sized.
8. Dust with wheat flour and roll as thin as possible.
9. Spread ghee generously and fold zig zag.
10. Roll it spiral and tuck it from inside.
11. Dust with wheat flour, and roll slightly thick.
12. Cook the roti on hot tawa, and flip over.
13. Roast the roti spreading oil on both sides.
14. Cook until the paratha turns golden and crisp.
15. Finally, crush the Lachha Paratha Recipe and enjoy it with curry.
## Step-by-step
Firstly, on a large plate (paraat) take 2 cups of wheat flour.
Add ¼ tsp ajwain, ½ tsp salt and 2 tbsp oil.
Mix well making sure everything is well combined.
Add water and start to knead the dough.
Knead to smooth and soft dough adding water as required.
Spread some oil, cover it, and rest for 20 minutes.
After resting the dough, knead the dough slightly and pinch a ball-sized.
Dust with wheat flour and roll as thin as possible.
Spread ghee generously and fold zig zag.
Roll it spiral and tuck it from inside. Dust with wheat flour, and roll slightly thick.
Cook the roti on hot tawa, and flip over.
Roast the roti spreading oil on both sides.
Cook until the paratha turns golden and crisp.
Finally, crush the **Lachha Paratha Recipe** and enjoy it with curry.
## Video
## Notes
* Firstly, knead the dough super soft, or the paratha will not be soft from the inside.
* Also, spreading ghee gives a nice flavour to the paratha.
* Additionally, adding ajwain is optional. Ajwain helps in digestion.
* Finally, **Lachha Paratha Recipe** tastes great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/lachha-paratha-lachha-parantha-recipe/](https://hebbarskitchen.com/lachha-paratha-lachha-parantha-recipe/)
