Masala Lachha Paratha Recipe

Flaky, crisp, and bursting with flavor, lachha paratha takes the humble flatbread to a whole new level. This spiced, multi-layered delight features coiled folds that lock in bold masalas, delivering a satisfying bite every time. Whether served with cooling curd, tangy chutney, or rich, spicy curries, lachha paratha adds texture, depth, and a touch of indulgence to any meal.

Origin Masala Lachha Paratha Recipe

Masala Lachha Paratha hails from North India, especially Punjab, where layered, flaky breads are a staple of comfort meals. The word lachha means “ring” or “coil,” referring to the spiral layers formed in the paratha. It’s a spiced twist on the classic plain lachha paratha, often enjoyed with yogurt, pickles, or gravies.

What I Love About This Recipe

The crispy, flaky layers packed with aromatic Indian spices make every bite a burst of flavor. It’s a fun way to upgrade a regular paratha, and the layered texture is not only delicious but also beautiful. It’s perfect for breakfast or lunch, and pairs wonderfully with curd, chutney, or spicy sabzis.

Also Read : Gramma’s Date Squares

Masala Lachha Paratha Recipe

Recipe by RecipeWikkiCourse: Bread, Side Dish, BreakfastCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

230

kcal

Lachha Paratha is a flaky, multi-layered Indian flatbread known for its crisp edges and soft, chewy layers. Perfectly golden and buttery, it’s an ideal companion to rich curries and dals.

Ingredients

• 2 cups whole wheat flour (atta)

• 1/2 teaspoon salt

• Water (as needed for kneading)

• Ghee or oil (for layering and cooking)

• 1/2 teaspoon red chili powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon chaat masala

• 1/2 teaspoon cumin powder

• 1/2 teaspoon dry mango powder (amchur)

• Salt to taste

• 1 tablespoon chopped coriander leaves (optional)

Directions

• In a bowl, combine whole wheat flour and salt. Gradually add water and knead into a soft, pliable dough. Cover and rest for 20 minutes.
• Divide the dough into equal balls.
• Roll one ball into a thin circle. Apply a thin layer of ghee/oil over it.
• Sprinkle a generous pinch of the masala mix all over the surface.
• Pleat the dough like a fan from one end to another, then roll it into a spiral (like a cinnamon roll).
• Flatten gently and roll it again into a round paratha.
• Heat a tawa and cook the paratha on both sides, applying ghee or oil until golden brown and crisp.
• Repeat for the remaining dough balls.
• Serve hot with curd, pickle, or your favorite curry.

Notes

• For extra flakiness, use ghee between the layers while folding.
• You can experiment by adding finely chopped onions or green chilies to the masala mix.
• Keep the flame medium to avoid burning the layers and to ensure even cooking.