Lachcha Parantha Recipe - Ideal company for a kabab platter…cut the parantha into triangles and serve.

This recipe is from the book Tandoori Cooking @ Home.

Main Ingredients : Whole wheat flour (atta), Refined flour (maida)

Cuisine : Punjabi

Course : Breads

Lachcha Parantha

Lachcha Parantha Recipe - How to make Lachcha Parantha


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy


  • Whole wheat flour (atta) 1 1/2 cups

  • Refined flour (maida) 1/2 cup

  • Salt to taste

  • Ghee 6 tablespoons

  • Milk 3 tablespoons

  • Sugar 1 tablespoon


Step 1

Sift both the flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips. Warm the milk in a pan and dissolve the sugar in it. Add the mixture to the sifted flours and mix thoroughly. Add enough water and knead lightly to make a soft dough.

Step 2

Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round roti. Brush the entire surface of each roti with one tablespoon of melted ghee and dust with flour.

Step 3

Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into a six-inch parantha. Heat a tawa; cook each parantha on both sides on medium heat.

Step 4

Pour a little ghee all around and shallow-fry the parantha till both sides are golden brown. Lightly crush the parantha with your hands to separate the layers. Serve immediately.

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