Masala Laccha Paratha : A Hatke Take On A Favourite Bread
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Ever since mankind has discovered the meaning of food, the basic and the most staple dish go back to the inception of bread. The entire world consumes a multitude of types of bread that can and are eaten with a wide variety of condiments. India’s Naan bread has garnered praise all over the world for its texture and simplicity. The ‘Laccha Paratha’ is another addition to the list which is loved by people all over the world. 

Would you like a different take on your regular Laccha Paratha? 


  •   250 gms regular flour
  •     250 gms refined flour
  •     Salt
  •     ¼ tablespoon Ajwain
  •     ¼ tablespoon fenugreek leaves
  •     Water
  •     ½ cup Urad Dal
  •     ¼ tablespoon asafoetida
  •     ¼ tablespoon turmeric
  •     ¼ tablespoon red chilli powder
  •     ¼ tablespoon black pepper powder
  •     ¼ tablespoon coriander powder
  •     ¼ tablespoon Garam Masala
  •     ¼ tablespoon Dried Mango Powder
  •     1 tablespoon melted butter
  •     ¼ tablespoon chopped green chillies


The Dough-

  • In a big bowl, (preferably a paraath) mix the refined flour as well as the regular flour. You can make the dough only with the regular flour as it would be healthier. The refined flour gives a better colour though.
  • Add salt, Ajwain and dried fenugreek leaves and mix.
  • Now slowly proceed adding water and kneading the flour into a tight dough. The tighter the dough would be, the better the laccha paratha is.
  • Let the dough rest aside. Cover the bowl.

The Masala

  •  Put a saucepan on a medium flame and roast white Urad Dal in it for five minutes. You will notice the colour of the Daal turning brown, this is how you will figure out that the lentil is roasted.
  • Keep it aside, let it come down to room temperature. Add asafetida and grind it into a fine masala.
  • Take it out in a separate bowl. Add turmeric, red chilli powder, black salt, salt, coriander powder, garam masala and dried mango powder (Amchur) and mix well. 
  •  Your Masala or flavouring is ready. You can store this masala for a month or two.


  • Take out the Dough and give it a quick knead again.
  • Cut the dough into pieces of four. One piece should be of around 100-110 gms.
  • Roll them into balls. Let them rest for five-ten minutes.
  • Dust a dough ball with flour and start rolling it with a rolling pin.
  • After rolling it into a thin chapati, spread some melted butter and pieces of chopped green chillies.
  • Now, a spoon-full of the masala and spread it evenly with your hands on the chapati. Now roll the parathas into horizontal lines like a child makes paper planes. 
  • Keeping your thumb in the centre, roll the horizontal parathas into circles. This is your laccha.
  • Keep the lachas or pinwheels in the fridge for ten minutes
  • Now, take a laccha and roll them with a rolling pin like a chapati
  • Cook them properly on a tawa or non-stick pan with ghee or refined flour. Make sure the paratha is cooked and brown on both sides

Serve Hot with curd, pickle or any condiment of your choice

This recipe is delicious and could be served with your favourite curry.