Watch Me How to Make Perfect Lacha Paratha

Ingredients

• 1 large Egg (room temperature)
• 2 tablespoons Vegetable Oil (for the dough, neutral oil)
• 1 teaspoon Salt (fine sea salt)
• 1 cup All-Purpose Flour (sifted, approx 120 g)
• 1 cup Whole Wheat Flour (approx 120 g, also called atta)
• 1/4 cup Water (add gradually, adjust as needed)
• 4 tablespoons Vegetable Oil (for layering and frying, divided into 1 Tbsp per step)

Instructions

1. Combine Wet Ingredients

   Crack the egg into a mixing bowl, add 2 Tbsp vegetable oil and 1 tsp salt. Whisk until the mixture is uniform and slightly frothy.

   Time: PT2M

2. Add Flours

   Add 1 cup sifted all‑purpose flour and 1 cup whole wheat flour to the bowl. Stir with the whisk until the flour is fully incorporated and the mixture looks crumbly.

   Time: PT3M

3. Knead the Dough

   Gradually pour in about 1/4 cup water, a little at a time, mixing with your hand until a soft, non‑sticky dough forms. Knead for 2‑3 minutes until smooth.

   Time: PT5M

4. Rest the Dough

   Cover the dough with a damp kitchen towel and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

5. Divide and Shape Balls

   Divide the rested dough into 6 equal portions and roll each into a smooth ball.

   Time: PT5M

6. Roll Thin Sheets

   On a lightly floured surface, roll each ball into a thin circle about 2 mm thick (roughly 8‑inch diameter).

   Time: PT5M

7. Oil and Fold for Layers

   Brush the rolled sheet with 1 Tbsp oil, then fold the edges toward the center to create a layered square or spiral. Repeat the oil‑brush and fold once more for extra layers.

   Time: PT10M

8. Pre‑heat the Tawa

   Place the tawa on medium heat (about 180 °C) and let it heat for 5 minutes until a few droplets of water sizzle.

   Time: PT5M

   Temperature: 180°C

9. Cook First Side

   Place the layered paratha on the hot tawa. Cook for 1 minute until light brown spots appear.

   Time: PT1M

   Temperature: 180°C

10. Add Oil and Flip

    Brush the cooked side with a little oil (about 1/2 tsp), flip, and cook the other side for another 1 minute.

    Time: PT1M

    Temperature: 180°C

11. Final Oil Brush and Finish

    Brush the second side with another 1/2 tsp oil, cook for an additional 30 seconds, then remove the paratha to a plate. Keep warm while you cook the remaining pieces.

    Time: PT30S

    Temperature: 180°C

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

30 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Egg: Flaxseed egg, Commercial egg replacer
• Instead of Vegetable Oil: Olive oil, Ghee
• Instead of All-Purpose Flour: Bread flour
• Instead of Whole Wheat Flour: All-Purpose Flour
• Instead of Vegetable Oil: Ghee, Butter

Equipment Needed

• Mixing Bowl
• Whisk
• Rolling Pin
• Tawa or Flat Skillet
• Spatula
• Kitchen Towel
• Knife or Kitchen Scissors
• Plate

Critical Steps — Do Not Skip

• Gradually adding water to achieve the right dough consistency.
• Rolling the dough thin without tearing.
• Evenly oiling each layer before folding.
• Cooking on medium heat to get crisp layers without burning.

Chef Tips from the Video

• Dust the rolling surface with a mixture of flour and a pinch of salt to prevent sticking.
• For extra crispness, sprinkle a few drops of water on the tawa before the first flip.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days.

Freezer: Freeze individually wrapped parathas for up to 1 month; reheat on a skillet.

Room temperature: Can sit at room temperature for up to 4 hours if covered.

Make-Ahead Tips

• The dough can be refrigerated overnight; bring to room temperature before rolling.
• Cooked parathas freeze well – reheat on a dry skillet or microwave.

Frequently Asked Questions