How to make Lachcha Parantha -

Layered parantha lightly flavoured with dried mint leaves and dried fenugreek leaves

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour, Salt (नमक)

Cuisine : Punjabi

Course : Breads

For more recipes related to Lachcha Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Aloo Anardana Kulcha Oatmeal And Herb Bread Makai Ki Missi Appam

Lachcha Parantha

Lachcha Parantha Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lachcha Parantha Recipe

  • Whole wheat flour 2 cups + for dusting

  • Salt to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Ghee as required

  • Dried mint leaves as required

  • Dried fenugreek leaves (kasuri methi) as required

  • Pickle to serve


Step 1

Take whole wheat flour in a mixing bowl, add salt, crush and add carom seeds and add 1½ tsps ghee and mix well. Add sufficient water gradually and knead into soft dough. Apply a little ghee on the surface of dough, cover with a damp muslin cloth and rest it for 10-15 minutes.

Step 2

Divide dough into big equal portions and shape them into balls. Dust the worktop with some dry flour, keep each ball on it, flatten it slightly and roll out into a big thin disc.

Step 3

Apply 1 tsp ghee on top of each disc with your hand. Sprinkle a little dry flour and spread it with a light hand. Starting from one end, make pleats just like one does to make a Japanese paper fan and press lightly after each pleat. Stretch the dough slightly and start rolling from one end to the other and shove the end into the centre of the roll. Make more rolls similarly with the remaining balls. Rest these rolls for 5 minutes.

Step 4

Heat a non-stick tawa.

Step 5

Sprinkle a little dry flour on the worktop and roll out each roll with a light hand into a not too thin parantha. Dampen your fingers and rub them lightly on the top of each parantha. Crush and sprinkle some dried mint leaves. Crush and sprinkle some kasuri methi. Dampen your fingers again and lightly dab on top the leaves so that they stick to the parantha.

Step 6

Place one lachcha paratha at a time, the leaf side upwards, on it and cook on medium heat till the underside gets light golden brown specs on it. Flip and cook till the other side is similarly done.

Step 7

Apply1 tsp ghee on top, turn it over and apply 1 tsp ghee on other side too and cook, turning side till both sides are a nice golden brown.

Step 8

Crush each parantha in between palms to separate the layers and arrange them on a serving plate. Drizzle some ghee on top and serve hot with pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.