Laccha Paratha
Flaky, multi-layered whole wheat paratha with crisp edges and soft layers, rolled, pleated and cooked on a tawa with ghee.
Laccha paratha is a layered flatbread from Punjab, named for the lachhe or rings of thin layers that spiral through it. The dough is a soft whole wheat dough rolled thin, brushed with ghee, pleated like a hand fan and coiled into a spiral before being rolled out again. On a hot tawa the layers puff and separate, giving a crisp exterior and a tender, flaky interior. It is a good accompaniment to rich gravies such as shahi paneer, dal makhani and rajma, and is just as good with plain curd and pickle for a simple meal.
Method
- Mix the atta, salt and sugar. Add oil and rub in. Add water gradually and knead to a soft, smooth dough, about 8 minutes. Cover and rest for 20 minutes.
- Divide into 6 equal balls. Roll one ball into a thin circle, about 15 cm wide.
- Brush generously with ghee and sprinkle a little dry flour over it.
- Pleat the circle like a paper fan, folding about 1 cm at a time, to form a long strip. Gently stretch the strip slightly.
- Roll the strip into a coil like a snail, tucking the end underneath. Rest the coils for 10 minutes covered.
- Press each coil flat and roll out into a 16 to 18 cm round, using light dusting flour. Do not press hard or the layers will merge.
- Heat a tawa on medium-high. Cook the paratha for 30 to 40 seconds until small bubbles appear, flip and brush with ghee.
- Flip again, brush ghee on the other side and cook until golden brown spots appear. Remove and crush lightly with both hands to open up the layers.
Chef's tips
- Keep the dough soft but not sticky; stiff dough tears when pleating.
- Dry flour between the layers helps them stay separate and flaky.
- Roll gently, using light pressure, so the layers do not fuse.
- Crush the hot paratha between your palms; this is what reveals the layers.
Watch Purna make something similar
Amritsari Kulcha
Pavbhaji Paratha
What to serve it with
Serve with paneer curries, dal makhani, rajma, raita, or just curd and pickle.
Storage
Best eaten fresh. Cooled parathas can be wrapped in foil and kept for 1 day; reheat on a tawa with a drop of ghee.
Variations
- Use half maida and half atta for a softer, restaurant-style paratha.
- Add 1/2 tsp ajwain or kasuri methi to the dough.
- Make mini laccha parathas with 12 smaller balls for kids.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why are my laccha parathas not flaky?
Layers merge if the dough is too stiff, the ghee is missing, or you press hard while rolling the coil. Brush ghee evenly, add dry flour between layers and roll gently.
Can I make laccha paratha with only atta?
Yes. Whole wheat dough works well if kneaded soft and rested. Maida-blended dough gives a slightly softer layer, but a pure atta paratha is just as flaky when done properly.
Can I prepare the coils in advance?
Yes. Shape the coils, cover and refrigerate for up to a day. Bring to room temperature, roll and cook as usual. Refrigerated coils may need a few extra minutes at room temperature before rolling.
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