By Rajlakshmi
May 5, 2026
If you want restaurant-style laccha parathas at home for dinner or lunch, follow these 5 key tips in your kitchen.
A well-kneaded dough results in the desired elasticity and strength, essential for creating the signature flaky layers.
The technique of ‘laccha ' requires you to roll the dough into a thin circle, then apply a generous layer of ghee or oil. You have to sprinkle some flour, and fold it into pleats, like a fan and coil the pleated dough into a spiral.
Ghee enhances the paratha's flakiness. When layering the dough, generously apply ghee between each fold to create distinct, crispy layers.
Cook the paratha on a medium-high flame to puff it up and achieve a crispy exterior without burning.
You need to gently press it with a spatula around the edges so that every part gets direct heat, helping the layers separate and puff up.