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Laccha Paratha

  • Author: Nithya Narasimhan
  • Prep Time: 3 hours
  • Cook Time: 15 minutes
  • Total Time: 3 hours,15 minutes
  • Yield: 10 parathas 1x
  • Diet: Vegetarian


A multi-layered paratha with crisp round layers, it is an irresistible delicacy


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup water


  1. take all-purpose flour, salt, and water in mixing bowl
  2. Sprinkle little water at a time to make a dough.
  3. Apply some oil on the dough and rest for 3 hours.
  4. After the resting time, take a dough, add little oil, mix, and well. Keep mixing. The dough will absorb the oil.
  5. Roll the dough to a round shape, sprinkle flour
  6. Roll out to make a thin disc
  7. Take the two edges of the dough, flip and collect all together, to make a long strip
  8. Roll to make a spiral shape
  9. Sprinkle some oil and set aside.
  10. This is the second method: Roll out the dough to make a thin disc
  11. Cut all the dough in thin strips
  12. Collect all together
  13. Make a long strip
  14. Make into a spiral shape, apply oil, and set aside.
  15. To make paratha: Take a spiral dough
  16. Press all around the circle to make a paratha shape.
  17. Cook the paratha on hot Tawa on both sides till the brown spots appear.


  • Our Secret to make the best Laccha Paratha:
  •  Replace maida flour with wheat flour or mix of 1/2 cup wheat flour and 1/2 cup maida.
  •  Use ghee instead of oil to knead the dough for more soft and crispy paratha.
  •  Do not apply too much pressure while rolling out to get more visible layers in cooked lachha paratha.
  •  The ingredients in the dough should not exceed the given quantity as that would lead to a soggy or extra hard dough, eventually ruining the aesthetics of the paratha.
  • Category: Breakfast/Dinner, Maincourse
  • Method: stovetop
  • Cuisine: indian

Keywords: laccha paratha, lachha paratha, laccha paratha recipe