Masala Lachha Paratha Recipe

Masala Lachha Paratha Recipe is a variation of lachha paratha – a popular layered Indian flatbread made using whole wheat flour and spices. It is known for its flaky and layered texture. Pair this flaky and spiced paratha with raita, or Indian curries.

Masala: refers to a blend of spices.
Lachha: translates to layers in English.
Paratha: Indian flatbread made from unleavened dough.

Making masala lachha parantha is super easy but creating layers in paratha involves a specific technique that results in a flaky flatbread. The recipe I am sharing today will give you perfect layers.

Masala lachha paratha

About Masala Lachha Paratha Recipe

Masala Lachha Paratha Recipe is a simple and tasty whole wheat shallow fried flatbread made with whole wheat flour and basic spices.

The dough for lachha paratha is the same as roti or chapati. What makes lachha paratha special? It is a meticulous preparation method.

The traditional method of preparing Lachha Paratha involves rolling out the dough, brushing it with oil or ghee (clarified butter), folding it into pleats, and then rolling it again to create layers before cooking it on a griddle or tawa. The process results in a paratha with multiple delicate layers, making it visually appealing.

The masala mixture is a combination of basic spices available in any Indian kitchen.

When you touch and fold a well-cooked masala lachha paratha, the layers come apart gracefully, just like rings.

Although this masala lachha paratha recipe has lot of step-by-step pics, let me assure you that its actually quite simple.

Reasons to try

Flavorful twist to regular flatbreads.

Easy to make.

Adapts well to different courses – breakfast, lunch, snack, or dinner.

A great option for lunchbox.

Need basic ingredients.

Vegan & Vegetarian.

Customizable.

Pro Tips

1. Dough Consistency: Add water gradually while kneading. The dough should be smooth, soft, and pliable, not too sticky or too dry.

2. Generous use of oil: Apply oil liberally while rolling and layering the dough. This not only enhances the taste but also contributes to the flakiness of the paratha.

3. Layering technique: Layering can take a bit of practice. Take your time while folding and layering the dough. Ensure that each fold slightly overlaps the previous one, creating distinct layers.

4. Cooking temperature: Because of thickness, you have to cook the lachha parathas on medium flame to ensure all the layers are cooked.

Ingredients

Flour: I use a combination of whole wheat flour and all-purpose flour. This combination makes them super flaky. Use good quality whole wheat flour for better results.

Fat: Oil, use any neutral flavored oil.

Spices and Masala: cumin seeds, fennel seeds, red chili powder, whole coriander, chat masala, sesame seeds, coriander leaves, and dried fenugreek leaves.

How to make Masala Lachha Paratha

Following these detailed steps ensures that the dough is soft, elastic, and results in perfectly layered parathas.

Step 1: Making the Paratha Dough

1. Measure the whole wheat flour and all purpose flour and add them to a mixing bowl. Add salt to taste and mix well.

2. Start adding water gradually and mix it with the flour.

3. Continue adding water and mixing untill the flour starts coming together to form a dough.

4. Once the mixture forms a rough dough, begin kneading the dough using the knuckles of your hand. Form a fist and use the knuckles to press down. Then fold the dough back over.

Note: Repeat the knuckle kneading and folding process for a few times.

5. Check the consistency of the dough by pressing a finger – it should feel soft like a baby’s cheeks.

If it doesnot, add a splash of water and continue kneading.

6. Form the dough into a smooth ball and coat it with oil. Apply evenly on the surface.

Alternately, you can also use a stand mixer or food processor to knead the dough.

7. Cover it with a cloth and let it rest for at least 30minutes.

8. After the resting period, knead the dough again for a few times.

This contributes to elasticity in the dough.

9. Divide the dough into smaller portions. Roll the portions between the palms to form smooth balls.

Step 2: Making Masala Lachha

10. Sprinkle a bit of dry flour on the rolling board or clean surface to prevent sticking. Take one dough ball, dip it lightly in dry flour and place it on the rolling surface.

11. Use a rolling pin to roll the dough from the center outward. Apply even pressure and rotate the dough as you roll to maintain a circular shape.

Tip for beginners: Roll in one direction, flip the roti, and then roll in the opposite direction. This helps maintain a round shape and even thickness.

12. Apply a oil or ghee liberally over the disc. Sprinkle red chili powder and chat masala, spread it evenly on the surface with fingers. Sprinkle some dry flour randomly on the top.

13. Starting from one edge, begin folding the dough like a paper fan or layered rope. Each fold should slightly overlap the previous one, creating layers.

14. Now, hold the two ends of the rope. Give it a gentle tap on the rolling board. If the dough is kneaded well, you’ll see the dough stretch all by itself.

This process process will make it longer and result in more coils.

15. Starting from one edge, begin rolling the rope just like a snail. Tuck the end underneath to secure the coil. Now it will look like a swiss roll.

16. On the top, sprinkle toppings of your choice and press gently. Follow the steps for the remaining dough balls and rest them for 5-10minutes.

Note: This relaxation period makes the dough more pliable and easier to work with

17. Sprinkle dry flour and gently roll the coiled ball into a flat disc, ensuring the layers remain intact.

Note: Do not roll by applying too much pressure.

Step 3: Cooking the Paratha

18. Heat a heavy bottom tawa or pan on high heat. Once it is hot, turn the flame to medium and place the rolled paratha on it. Cook on one side until you see small bubbles forming.

19. Flip the paratha and cook the other side.

20. Pour oil and spread it evenly.

21. Cook the paratha pressing gently with a spatula to ensure even cooking. Cook until both sides are golden brown and the layers are well-cooked. The paratha should be flaky and crisp.

22. Masala Lachha Paratha is ready. Remove and serve immediately.

Repeat the same with rest of the parathas.

Serving Suggestions

Masala lachha paratha pairs well with:

1. Yogurt Raita: Whisked yogurt is combined with the chosen vegetables (onion, tomato, carrot, cucumber), herbs (coriander leaves), and spices (roasted cumin powder).

2. Pickles and Chutneys: Serve a selection of pickles and chutneys on the side. Mango, lemon pickle, mint chutney, or tamarind chutney add diverse flavors.

3. Vegetable curry: Pair masala lachha paratha with a flavorful vegetable curry.

4. Masala Chai: Enjoy masala lachha paratha with a cup of hot masala chai.

Perfect masala lachha paratha

Storage Suggestions

If you plan to consume the parathas within a day, you can store them at room temperature in an airtight container. Ensure they are completely cool before storing.

For a longer shelf life, refrigerate the masala lachha parathas. Place them in an airtight container or zip-lock bag. If stacking parathas, place a sheet of paper towel or butter paper between each to prevent sticking.

To enjoy refrigerated parathas, reheat them directly on a hot griddle or tawa.

Variations

1. Coarse spice mix: Crush the spices in the motar and pestle or in a spice grinder – whole coriander, cumin seeds, and fennel seeds.

2. Garlic Masala Lachha Paratha: Add finely chopped garlic as a topping to infuse garlic flavor.

3. Methi Masala Lachha Paratha: Add finely chopped fresh fenugreek leaves (methi) to the dough for a fragrant and slightly bitter variation.

4. More topping options: dry mint powder, mint leaves, and kalonji (nigella seeds).

More Related Recipes

Mix Veg Paratha without Stuffing

Methi Palak Paratha

Aloo Paratha

Whole Wheat Paratha

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Recipe Card

masala lachha paratha recipe

Masala Lachha Paratha Recipe

Author: Santosh Allada
Masala Lachha Paratha is a tasty Indian flatbread made with whole wheat flour and spiced with cumin, coriander, and red chili powder. It's special because of its layered and flaky texture. Best enjoyed hot, you can pair it with various dishes or simply eat it with yogurt or chutney.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 3 people

Ingredients
  

For the Paratha Dough

  • 1 cup Whole wheat flour
  • 1 cup All purpose flour
  • 1 tsp Oil
  • Salt (to taste)
  • 3/4-1 cup Water (to knead)

Spices

  • 1/2-1 tbsp Red chili powder
  • 2-3 tsp Chat masala
  • 1-2 tbsp Whole coriander
  • 1/2-1 tbsp Fennel seeds (saunf)
  • 1-2 tsp Carom seeds (ajwain)
  • 1-2 tbsp Sesame seeds
  • 1/2-1 tbsp Dried fenugreek leaves (kasuri methi)
  • 2-3 tbsp Coriander leaves

For Cooking Parathas

  • Oil (as needed)

Instructions
 

Making the Dough

  • Measure the whole wheat flour and all purpose flour and add them to a mixing bowl. Add salt to taste and mix well.
  • Start adding water gradually and mix it with the flour.
  • Continue adding water and mixing untill the flour starts coming together to form a dough.
  • Once the mixture forms a rough dough, begin kneading the dough using the knuckles of your hand. Form a fist and use the knuckles to press down. Then fold the dough back over.
  • Check the consistency of the dough by pressing a finger – it should feel soft like a baby’s cheeks. If it doesnot, add a splash of water and continue kneading.
  • Form the dough into a smooth ball and coat it with oil. Apply evenly on the surface.
  • Cover it with a cloth and let it rest for at least 30minutes.
  • After the resting period, knead the dough again for a few times.
  • Divide the dough into smaller portions. Roll the portions between the palms to form smooth balls.

Making Masala Lachha

  • Sprinkle a bit of dry flour on the rolling board or clean surface to prevent sticking. Take one dough ball, dip it lightly in dry flour and place it on the rolling surface.
  • Use a rolling pin to roll the dough from the center outward. Apply even pressure and rotate the dough as you roll to maintain a circular shape.
  • Apply a thin layer of ghee or oil over the disc. Sprinkle red chili powder and chat masala, spread it evenly on the surface with fingers. Sprinkle dry flour randomly.
  • Starting from one edge, begin folding the dough like a paper fan or layered rope. Each fold should slightly overlap the previous one, creating layers.
  • Now, hold the two ends of the rope. Give it a gentle tap on the rolling board. If the dough is kneaded well, you’ll see the dough stretch all by itself.
  • Starting from one edge, begin rolling the rope just like a snail. Tuck the end underneath to secure the coil. Now it will look like a swiss roll.
  • On the top, sprinkle toppings of your choice and press gently.
  • Sprinkle dry flour and gently roll the coiled ball into a flat disc, ensuring the layers remain intact.

Cooking the Paratha

  • Heat a heavy bottom tawa or pan on high heat. Once it is hot, turn the flame to medium and place the rolled paratha on it. Cook on one side until you see small bubbles forming.
  • Flip the paratha and cook the other side.
  • Pour oil and spread it evenly.
  • Cook the paratha pressing gently with a spatula to ensure even cooking. Cook until both sides are golden brown and the layers are well-cooked. The paratha should be flaky and crisp.
  • Masala Lachha Paratha is ready. Remove and serve immediately. Repeat the same with rest of the parathas.

Notes

Use good quality whole wheat flour or atta.
Adjust the spice levels according to your preference.
Be patient while layering the dough.
Allow the dough to rest adequately after kneading. This relaxes the gluten and enhances the paratha’s elasticity.
Apply oil or ghee generously during cooking the paratha. It also contributes to the paratha’s flakiness.
Masala Lachha Paratha is best enjoyed hot. Serve immediately for the ultimate taste and texture.


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