Tandoori Lachha Paratha Recipe

Ingredients

For the Dough:

• 2 cups whole wheat flour (atta)

• 1 cup all-purpose flour (maida) (optional, for extra softness)

• 1/2 tsp salt

• 1 tsp sugar

• 2 tbsp ghee or oil (for mixing)

• 3/4 cup warm water or as needed

For Layering:

• 2–3 tbsp ghee or butter (melted)

• 2 tbsp dry flour (for sprinkling between layers)

For Cooking:

• Ghee or butter, for brushing

• Optional: a pinch of black salt or kasuri methi for topping

Instructions

1. Make the Dough:

• In a large bowl, mix wheat flour, maida (if using), salt, and sugar.

• Add ghee and mix with your fingers until crumbly.

• Gradually add warm water and knead into a soft, pliable dough.

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

2. Shape the Lachha (Layers):

• Divide the dough into medium-sized balls.

• Roll out each ball into a thin roti.

• Brush the surface with ghee and sprinkle dry flour evenly.

• Now, pleat the roti like a fan or paper accordion, starting from one end to the other.

• Roll the pleated strip into a spiral (like a cinnamon roll) and tuck the end underneath.

• Roll out again gently into a 6–7-inch disc. The layers will be inside.

3. Cook the Paratha (Tandoori Style):

Option 1 – On Tawa (Stovetop):

• Heat a tawa or griddle over medium-high heat.

• Place the rolled paratha and cook for 30 seconds on one side.

• Flip and cook the other side. Apply ghee generously and cook while pressing gently.

• Cook until golden and crispy with visible layers.

Option 2 – In Oven (Tandoori Style):

• Preheat oven to 250°C (480°F) with a pizza stone or baking tray inside.

• Place rolled paratha on the hot tray and bake for 5–7 minutes or until puffed and golden.

• Brush with ghee after baking.

Option 3 – In Tandoor (If available):

• Stick the rolled paratha to the walls of a hot clay tandoor and cook till golden with a slight char.

4. Final Touch:

• Once cooked, lightly crush the paratha between your palms or with tongs to expose the beautiful layers.

• Brush with more ghee or butter and sprinkle with crushed kasuri methi or black salt if desired.

Serving Suggestions:

• Serve hot with paneer tikka masala, butter chicken, dal makhani, or even plain curd and pickle for a rustic combo.