Masala Lachha Paratha is a delicious Indian flatbread that goes wonderfully with so many curries. Delicate flaky paratha are surprisingly easy to make and we have included the masala lachha paratha step by step recipe to make it as easy as possible. 

Lachha paratha are also known as warqi paratha or layered paratha. 

MASALA LACHHA PARATHA

Lachha paratha are a style of paratha that have loads of flaky layers. They are very rich and moreish. There is a special technique that is used in making these parathas to make them extra crispy and flaky. 

You can either make them plain or with a masala. 

Other Paratha Recipes we love to indulge in are  coconut milk paratha and crispy ajwain paratha

This paratha is 

✔️Perfect for breakfast, lunch or dinner

✔️Great for lunch box

✔️Made with basic ingredients

✔️Vegan 

✔️Freezable 

Ingredients for Masala Lachha Paratha

For the actual measurements check the recipe card below ⬇️

Dough

Chapatti Flour - you can use any atta for the paratha, however, medium or white will taste the best

Plain flour - all-purpose white plain flour

Salt/sugar - to taste

Oil - any will do. 

Masala:

Turmeric powder

Red chilli powder

Ground cumin

Ground coriander

Chaat masala

Fresh coriander leaves

What to serve with Masala Lachha Paratha

These parathas can be enjoyed at any time of the day. 

Start the day with these parathas and a hot cup of karak chai 

Because the paratha are made with a masala, I prefer milder curries and loads of cooling raita. A great one is aloo matar with roasted tomato raita. 

Also these parathas pair so well paneer curries like niramish paneer or badami methi mango paneer

My mum loves to relish with instant keri no chundo or gujarati garlic chutney  or south Indian style pineapple chutney.

Tips:

These parathas can be made with only plain flour or wholewheat flour. 

You may use Indian achar (pickle) masala instead of other spices.

Roasted gram flour mixed with spices is a great option too. 

Skip the Indian flavours totally and go for other herbs and spices such as oregano, chilli flakes, garlic and onion powder mix. 

Storing:

These paratha are best eaten fresh, but you can also keep them into the fridge for 2/3 days. To reheat, sprinkle a little water and recook on the Tava with oil.

To freeze, first, make as normal, allow to cool then freeze by separating each paratha with a piece of parchment.

How to make Lachha Paratha

Masala lachha paratha made in three steps. Prepare the dough, stuffing, rolling paratha, then roast.

Dough- The main ingredients for the lachha paratha dough are flours, oil, salt, sugar and water. The dough is kneaded with lukewarm water and the consistency should be kept similar to normal chapati dough. 

Then cover it with the clean kitchen towel and leave it aside to rest for at least 30 minutes. 

Stuffing/filling

Stuffing of these parathas are ever so easy, just mix all the spices masala along with freshly chopped coriander in a bowl and leave it aside.  You may go for different flavour stuffing see TIPS section above. 

Rolling, stuffing and roasting 

Divide the dough into equal portions and make balls. Roll out one ball using a rolling pin on a worktop. Apply oil and sprinkle masala.

Cut into the stripes using a sharp knife or pizza cutter. Take one strip and fold it into a log, the same log put it to the beginning end of the second stripe and roll it up together with the second strip and make a log.

Then this log with the two strips rolled up put it in the beginning end of the third strip and repeat till you finished all the strips.

Slightly press the big log and dip it into the dry flour and roll it into the thin circle using a rolling pin.

Heat a frying pan or Tawa, carefully lift the rolled paratha and put it on a heated pan. 

Roast both sides until light brown dots appear, apply oil on both sides until golden brown.

PIN IT FOR LATER

Other stuffed paratha recipe

Palak paneer matar paratha

Aloo aur pyaz ke parathe

Broccoli and tofu paratha

More paratha recipe

Multigrain butternut squash achari paratha

Sprouted beans paratha

Tandrjo keri paratha - amaranth leaves and raw mango paratha

Dal methi paratha

Did you like this recipe? 

Then don't forget to sign up for your 5 free Indian mithai recipe e-book (these recipes are not on the blog) and email updates to get new recipes delivered right into your inbox. 

You can also follow us across Social Media - we would love to keep in touch!

lachha paratha, masala lachha paratha, how to make lachha paratha, layered paratha, warqi paratha. flaky paratha

Bread

Indian

Yield: 6-8 paratha

Author: Hayley Dhanecha

Print

MASALA LACHHA PARATHA

These delicious and crispy masala lachha parathas are so popular amongst the Indian community. BTW, lachha means layers in Hindi.

Prep time: 2 MinCook time: 15 Mininactive time: 30 MinTotal time: 47 Min

Ingredients

• 250g chapatti flour
• 250g plain flour
• 1 tsp. salt
• 1 tsp. sugar
• oil
• 1 tsp. turmeric powder
• 2 tsp. red chilli powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. chaat masala
• 2 tsp. finely chopped fresh coriander leaves

Instructions

1. In a bowl combine both flours, salt, sugar and add 1 TBSP oil.
2. Mix everything with your fingers and using lukewarm water knead the dough, it should be like normal ROTI dough.
3. Cover the dough with the clean kitchen napkin and leave it aside for 30 minutes.
4. Meanwhile, mix all the masala with the coriander and leave it aside.
5. Divide the dough into equal portions (about cricket ball size) and shape into the balls.
6. Take one ball and using dry flour make a thin circle with the help of a rolling pin.
7. With the pastry brush thinly spread oil onto the entire circle.
8. Take 1 tsp of mixed masala and sprinkle.
9. Now, cut into the 1" seven or eight stripes using a sharp knife or pizza cutter.
10. Take one strip and fold it into a log, the same log put it to the beginning end of the second stripe and roll it up together with the second strip and make a log.
11. Then this log with the two strips rolled up put it in the beginning end of the third strip and repeat till you finished all the strips.
12. Slightly press the big log and dip it into the dry flour and roll it into the thin circle using a rolling pin.
13. Heat a nonstick frying pan or Tawa, carefully lift the rolled paratha and put it on a heated pan.
14. Roast both sides until light brown dots appear, apply oil on both sides until golden brown.
15. Repeat the same procedure until you make all.
16. Serve hot with sabji, raita and salad.

Notes:

These parathas can be made with entirely with wholewheat or plain (maida) flour.

Calories

382.54

Fat (grams)

7.10

Sat. Fat (grams)

1.70

Carbs (grams)

68.63

Fiber (grams)

6.12

Net carbs

62.50

Sugar (grams)

2.14

Protein (grams)

10.05

Sodium (milligrams)

521.10

Cholesterol (grams)

0.35

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2020/10/masala-lachha-paratha.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

Did you make this recipe?

Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey

Created using The Recipes Generator