Lachha Paratha Recipe:- How to make perfect resturant like lachha paratha at home?

Lachha paratha has a special place in Indian cuisine. Lachha paratha is also known as lachhedar or paratwala paratha. Parat or lachha means layers in English. Lachha paratha is basically layered paratha which can be made with wheat flour or all purpose flour or maida. In South India it is known as Parotta, Malabar parotta or Kerala parotta. Today I have used garlic and fine chopped coriander leaves in making these parathas. You can also make it plane. There are many techniques of making lachha paratha. In this video I have shown only one method of making the layers. You can see the other methods of folding in my video five ways of making multilayer paratha. Try them and I am sure few of them will work for you.I make these parathas of medium thickness. If you make them thick more layers will be visible. In that case you have to cook paratha very well so that it get cooked all the way to inside. I have also applied the layer of flour along with oil that will give lachha paratha nice layers.

Laccha Paratha

Course Side Dish
Cuisine Indian


  • 2 cups All-purpose Flour
  • ¼ tsp Salt
  • 1 tsp Sugar
  • 1 cup Water
  • 1 tbsp Garlic Clove fine chopped
  • 2-3 tbsp Coriander Leaves fine chopped
  • 2-3 tbsp All-purpose Flour for dusting
  • Oil


  • Take all purpose flour in a bowl, add salt and sugar. Mix well. Now add little water at a time and knead soft and elastic dough.
  • Cover and let the dough rest for 20 minutes. After 20 minutes knead the dough once again and divide it in 7-8 equal parts.
  • Take once piece and roll it between your palms and make ball. Dip it in dry flour and roll it to a thin chapatti.
  • Pour 1-2 tsp oil on rolled chapatti and spread it all over. Sprinkle some dry flour over the oil.
  • Sprinkle some fine chopped garlic and coriander leaves. Hold it from one side and make a tight roll.
  • Hold the roll from both side and stretch it little bit. Now hold it from one side and make tight roll as shown in video.
  • Do same with others and make all the rolls. Let them rest for fifteen minutes. After fifteen minutes take one ball and dip it in dry flour.
  • Roll it to medium thick chapati. Heat the pan at medium flame. Put rolled chapati on pan and let it cook till you see some light brown spots on down side.
  • Now turn the paratha and put some oil and spread it over and press it gently so that it cooks evenly. Flip it again and spread some oil the other side too. Cook till paratha is crisp from both sides.


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