Lachha Parantha is a multi-layered Indian bread,traditionally prepared in a tandoor.It is a regular bread eaten in all most all Panjabi Home,in India.I made it with little bit twist....:)

  • Cook time:
  • Prep time:
  • Yields: serves 3-4 person
  • For dough:
  • 1 cup all purpose flour
  • 1/2 cup wheat flour
  • 1/4 cup semolina
  • 1/4 cup ghee
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • lukewarm water as needed
  • 1 teaspoon ghee
  • For spread:
  • 10 cashew nuts
  • 10 almonds
  • 10 pistachios
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon crushed black pepper
  • 3-4 tablespoon chilled milk
  • Ghee and dry all purpose flour as needed

For Dough: In a mixing bowl,add all ingredients except water,crumble all and by using water make semi-hard dough,apply 1 teaspoon ghee on top and keep covered for 2 hours.


After 2 hours,again kneed well and make lemon size balls,roll big chapatti,apply the spread evenly on top.Roll the chapatti in tight roll,again shape like the ball.


Again roll a big chapatti,apply ghee on it,sprinkle dry all purpose flour and fold it in the shape of paper FAN.Again make the ball of it and roll in a small chapatti.


On a hot griddle,roast this chapatti,by using ghee.Serve HOT.....with any gravy / yogurt /raita / as it is also taste very nice..:)


For Spread: Mix and grind all nuts add milk and caradmom powder,refrigerate till used.

Recipe Reference

actually this sunday morning i invited some collage friends for brunch,wanted to pamper them,so made this little bit royal parantha....served with hariyali aloo :)i had given such fancy names to ma dish ,as it is my habit to give some different name to the new dish,after doing some mix n match of the ingredients.........if...if it does not turn into disaster........:d:d

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