Soft & Crunchy Lacha Paratha with Ghee and Spiral Layers

Imagine waking up to a golden-brown spiral of pillowy, flaky lacha paratha—luscious layers gently crisped with ghee. This isn’t your everyday lachcha paratha recipe; it’s one that combines traditional technique with a playful twist of extra crunch and buttery richness. You’ll feel like a culinary daredevil—pulling apart those delicate layers, teasing your taste buds, and discovering the perfect balance of soft, tender dough and crisp, crunchy edges. Whether you’re making this for a weekend treat or impressing guests at brunch, this paratha is a head-turner—and that's where the magic happens.

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Soft & Crunchy Lacha Paratha with Ghee and Spiral Layers

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 6 generous parathas

Equipment

• Large Mixing Bowl for kneading dough
• Rolling Pin & Board for shaping dough
• Cast-Iron Skillet / Tawa for cooking parathas
• Pastry brush (optional) to brush ghee between layers
• Bench Scraper (optional) for cutting spirals

Ingredients

  

For the Dough

• 3 cups all-purpose flour maida
• 1 tsp fine salt
• 2 tsp granulated sugar
• 2 tbsp ghee for dough
• 1 cup warm water approximate
• Extra all-purpose flour for dusting

For Layering & Cooking

• ½ cup ghee melted and kept warm
• Extra flour to roll out

Optional: finely chopped fresh coriander or ajwain for flavor in layers

Instructions

 

Make the Dough (5 min)

1. In the mixing bowl, whisk together flour, salt, and sugar.
2. Stir in ghee, rubbing into the flour until it resembles coarse crumbs.
3. Gradually mix in warm water to form a soft, supple dough.

Knead & Rest (10 min)

1. Transfer to a floured surface; knead for about 5 minutes into a smooth ball.
2. Cover with a damp cloth and rest for 10 minutes. - (Resting is essential—rested dough leads to softer layers.)

Divide & Shape (3 min)

1. Divide dough into six equal balls (~100 g each).
2. Lightly flour each ball.

Roll & Spiral Fold (5 min each)

1. Roll out a ball into an oval (7×8″), brush with ghee, sprinkle a light dusting of flour.
2. Starting from the shorter end, roll into a tight log.
3. Coil the log into a spiral, tuck the end under. Flatten slightly.
4. Repeat with all balls, placing spirals on a floured tray.

Roll to Paratha (3 min each)

1. Working with one coil: gently flatten and roll into a circle (~7–8″), careful not to press too hard to preserve layers.

Cook Parathas (2 min each)

1. Heat skillet/tawa on medium-high.
2. Place paratha; cook 30 seconds until brown spots appear. Flip.
3. Brush lightly with ghee, press with spatula; cook ~30 seconds. Flip again, brush ghee, cook 30 seconds.

Finish & Serve

1. Remove and let rest 1 minute.
2. Serve hot, with visible spiral layers gleaming with ghee.

Pairings

• Indian Chutneys & Accompaniments: Serve with cool dahi-mint chutney, sweet mango pickle, or tangy tamarind sauce.
  
• Curries: Heartier pairings include murgh makhani (buttery chicken), chana masala, paneer butter masala, or even a light poori bhaji.
  
• Breakfast Spread: Add spiced scrambled eggs (egg paratha inspiration!), sautéed mushrooms, and masala chai.
  
• Dessert Paratha Twist: After cooking, spread honey and chopped nuts to make a sweet version inspired by cheese paratha recipe creativity—makes a fun dessert.
  
• Fusion Straw: Roll up the paratha into a paratha roll recipe base: fill with aloo masala, crispy veggies, perhaps some cheese, and fold over.

FAQs

1. Can I use whole wheat flour instead of all-purpose?

Yes, but for soft & spiral layers, mix 50/50 whole wheat and all-purpose. Whole wheat alone may be dense. A pure aloo paratha recipes approach blends better when stuffed, but for spirals, softer dough is key.

2. Should I use ghee or oil?

Ghee is traditional—adds richness and encourages crisp layers. Light oil works but flavor will be muted. For more indulgence, brush with extra ghee post-cooking.

3. Can I turn this into a masala paratha recipe?

Absolutely! Before rolling spirals, sprinkle lightly with garam masala, chopped green chili, or cumin powder—gives you a savory masala paratha variant.

4. What meat should I serve this with?

Pair with boneless chicken curry (breast or thigh cuts work well). For grilled meats, stick to thigh—the dark meat’s juiciness complements the buttery bread.

5. Can I make onion paratha recipe variant?

Yes! Finely dice onions, sprinkle between spirals on each layer, maybe add a pinch of salt and chili for an onion paratha twist.