Lachha Paratha
A flaky, multi-layered North Indian flatbread, Lachha Paratha is prized for its crisp texture and delicate, buttery layers that separate beautifully when cooked. Made from whole wheat flour dough, it’s rolled out, brushed with ghee or oil, then folded and coiled multiple times to create thin, spiral layers that puff up and crisp as the paratha cooks on a hot griddle (tawa).

The key to a perfect Lachha Paratha is the layering technique, which gives it a light, crispy bite on the outside while remaining soft and slightly chewy inside. It’s typically cooked with generous amounts of ghee or butter to enhance flavor and achieve that golden-brown finish.

Lachha Paratha is served hot, often accompanied by rich curries like butter chicken, paneer butter masala, or dal makhani, and sometimes with a side of yogurt or pickle. Its irresistible flaky texture and rich aroma make it a favorite for festive meals, special occasions, or any time you want a delicious twist on traditional Indian bread.