Lachha Paratha (Layered Indian Flatbread) (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (All‑purpose whole wheat flour)
• 1 tsp Salt (Fine sea salt)
• 1 tbsp Vegetable oil (for dough) (Can substitute with ghee for richer flavor)
• 0.75 cup Water (lukewarm) (Adjust as needed to form a soft dough)
• 2 stalks Spring onion (green onion) (Finely chopped)
• 2 tbsp Fresh methi leaves (Cleaned and finely chopped)
• 2 tbsp Fresh coriander leaves (Finely chopped)
• 1 piece Green chili (Finely chopped, optional for heat)
• 2 tbsp Vegetable oil (for cooking) (Can use ghee for extra flavor)

Instructions

1. Make the dough

   In a mixing bowl combine whole wheat flour, salt and 1 tbsp oil. Gradually add lukewarm water while kneading until you get a smooth, non‑sticky dough.

   Time: PT10M

2. Rest the dough

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

   Time: PT15M

3. Prepare the herb filling

   Finely chop the spring onion, methi leaves, coriander and green chili. Mix together in a small bowl with a pinch of salt.

   Time: PT5M

4. Divide the dough

   Portion the rested dough into 4 equal balls (about the size of a golf ball).

   Time: PT2M

5. Roll the circles

   On a lightly floured surface, roll each ball into a thin 6‑inch circle. Try to keep the thickness uniform.

   Time: PT12M

6. Add filling and create layers

   Brush the rolled circle lightly with oil, sprinkle a tablespoon of the herb mixture over the surface, then fold the circle in half, and fold again to form a layered “Lachha” shape. Press gently to seal the edges.

   Time: PT20M

7. Final roll

   Gently roll the folded parcel again into a 6‑inch round, keeping the layers intact.

   Time: PT8M

8. Cook the parathas

   Heat the tawa over medium heat (about 350°F). Place a paratha on the hot surface, cook 1‑2 minutes until light brown spots appear, flip, brush with a little oil and cook the other side similarly. Repeat for all parathas.

   Time: PT10M

   Temperature: 350°F

9. Serve

   Serve hot with plain yogurt, pickle, or a dollop of butter.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

5g

Carbohydrates

35g

Fat

5g

Fiber

4g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All‑purpose flour (will be softer)
• Instead of Vegetable oil (for dough): Ghee, Butter
• Instead of Spring onion (green onion): Leeks
• Instead of Fresh methi leaves: Dried fenugreek leaves (kasuri methi) – use 1 tsp
• Instead of Green chili: Red chili flakes
• Instead of Vegetable oil (for cooking): Ghee

Equipment Needed

• Mixing bowl
• Rolling pin
• Tawa or non‑stick skillet
• Spatula
• Knife or kitchen scissors
• Clean kitchen towel (optional)

Critical Steps — Do Not Skip

• Achieving a soft, non‑sticky dough
• Proper folding to create distinct layers
• Cooking on medium heat to avoid burning

Chef Tips from the Video

• For extra aroma, add a pinch of ajwain (carom seeds) to the dough
• Brush the finished paratha with melted ghee for a glossy finish
• If you like extra layers, fold the dough three times instead of two.

Troubleshooting

Storage

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

Freezer: Wrap each paratha tightly in foil or freezer‑safe bag; freeze for up to 1 month. Reheat on a skillet.

Room temperature: Can keep at room temperature, covered, for up to 4 hours.

Make-Ahead Tips

• The dough can be refrigerated overnight for even softer parathas
• Cooked parathas freeze well; reheat on a skillet or microwave