Lachha Paratha

Lachha Paratha is a North Indian classic known for its beautiful layers and flaky bite. Dough is rolled, brushed with ghee, pleated into coils, then rolled again to create distinct “lachha” layers that puff and crisp on the tawa. Cooked low‑medium with ghee/oil for even browning, it turns golden and delicately crisp outside while staying soft within. Ideal with creamy kormas, robust kadai/gravy dishes, or as a luxe side to kebabs.

• Taste profile: mildly savory, ghee‑kissed aroma with a touch of salt.

• Texture: flaky‑crisp exterior; soft, layered interior.

• Ideal for: festive mains, rich curries, and special‑occasion meals.

• Serving suggestion: serve hot with a brush of ghee/butter.

What You Get

• One Lachha Paratha (standard size), cooked on tawa with ghee/oil.

Key Highlights

• Hand‑rolled, pleated layers for signature flake.

• Golden, crisp finish that stays tender inside.

• Ghee‑forward option for extra richness.

• Made fresh to order; travels well.

Ingredients

• Dough: refined flour (maida), water, pinch of salt; optional curd for softness.

• Fat: ghee or neutral oil for layering and cooking.

• Optional: a light dusting of flour or semolina during rolling for extra layers.