Achari Lachha Paratha Recipe-Spicy Indian Style Flaky Bread
A vegetarian North Indian Recipes recipe with whole wheat flour, salt, sunflower oil. Ready in 25 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making the Achari Lachha Paratha we will first knead to make the dough
water - to knead the dough - 2
In a large mixing bowl, add the whole wheat flour, salt and mix it well
whole wheat flour(1 cup)salt(1 teaspoon) - 3
Add a tablespoon of oil and rub it into the flour until you see coarse crumbs
whole wheat flour(1 cup) - 4
Add a little water at a time and knead well to make a smooth and soft paratha dough
water - to knead the dough - 5
Cover the dough and allow it to rest for 10 minutes
water - to knead the dough - 6
After 10 minutes, knead for a minute again until the paratha dough is soft and pliable
water - to knead the dough - 7
Divide the dough into equal portions
water - to knead the dough - 8
Preheat a skillet on medium heat
- 9
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat
- 10
Keep some flour aside for dusting while rolling the dough
whole wheat flour(1 cup)water - to knead the dough - 11
Shape each dough portion into a round ball, press it between the palm of your hands
water - to knead the dough - 12
Dust the dough in flour and roll it into a small or 6 inch diameter circle
whole wheat flour(1 cup)water - to knead the dough - 13
Generously smear the achaari masala from the mango pickle on this rolled out dough
water - to knead the doughpunjabi style mango pickle(1/2 cup) - 14
Dust some flour over the achaari masala
whole wheat flour(1 cup) - 15
This flour and oil from the pickle will help the lachha paratha split itself into layers
whole wheat flour(1 cup)punjabi style mango pickle(1/2 cup) - 16
Begin folding the lachha paratha dough like saree pleat
water - to knead the dough - 17
Start from one end of the rolled out dough and reach the end
water - to knead the dough - 18
Basically, fold it starting from the side towards you and moving away just the way you would fold a hand fan
- 19
Folding one small layer over another and so on
- 20
The dough is essentially shaped into a pleat
water - to knead the dough - 21
Once you have stacked up all the pleats one over the other, start rolling it into a tight circle like that of a swiss roll
- 22
Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle
whole wheat flour(1 cup) - 23
You will be able to see the layers very clearly
- 24
Place the rolled layered Achaari Lachha Paratha on the preheated skillet
- 25
Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely
ghee - to roast the parathas - 26
Proceed the same way with the remaining portions of the paratha dough
water - to knead the dough - 27
Serve the Achari Lachha Paratha along with Creamy Dal Makhani Recipe and Masala Chaas Recipe (Indian Spiced Buttermilk) for a hearty Sunday lunch
Rate this recipe
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Achari Lachha Paratha Recipe-Spicy Indian Style Flaky Bread
A vegetarian North Indian Recipes recipe with whole wheat flour, salt, sunflower oil. Ready in 25 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
27 steps- 1
To begin making the Achari Lachha Paratha we will first knead to make the dough
water - to knead the dough - 2
In a large mixing bowl, add the whole wheat flour, salt and mix it well
whole wheat flour(1 cup)salt(1 teaspoon) - 3
Add a tablespoon of oil and rub it into the flour until you see coarse crumbs
whole wheat flour(1 cup) - 4
Add a little water at a time and knead well to make a smooth and soft paratha dough
water - to knead the dough - 5
Cover the dough and allow it to rest for 10 minutes
water - to knead the dough - 6
After 10 minutes, knead for a minute again until the paratha dough is soft and pliable
water - to knead the dough - 7
Divide the dough into equal portions
water - to knead the dough - 8
Preheat a skillet on medium heat
- 9
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat
- 10
Keep some flour aside for dusting while rolling the dough
whole wheat flour(1 cup)water - to knead the dough - 11
Shape each dough portion into a round ball, press it between the palm of your hands
water - to knead the dough - 12
Dust the dough in flour and roll it into a small or 6 inch diameter circle
whole wheat flour(1 cup)water - to knead the dough - 13
Generously smear the achaari masala from the mango pickle on this rolled out dough
water - to knead the doughpunjabi style mango pickle(1/2 cup) - 14
Dust some flour over the achaari masala
whole wheat flour(1 cup) - 15
This flour and oil from the pickle will help the lachha paratha split itself into layers
whole wheat flour(1 cup)punjabi style mango pickle(1/2 cup) - 16
Begin folding the lachha paratha dough like saree pleat
water - to knead the dough - 17
Start from one end of the rolled out dough and reach the end
water - to knead the dough - 18
Basically, fold it starting from the side towards you and moving away just the way you would fold a hand fan
- 19
Folding one small layer over another and so on
- 20
The dough is essentially shaped into a pleat
water - to knead the dough - 21
Once you have stacked up all the pleats one over the other, start rolling it into a tight circle like that of a swiss roll
- 22
Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5 inch diameter circle
whole wheat flour(1 cup) - 23
You will be able to see the layers very clearly
- 24
Place the rolled layered Achaari Lachha Paratha on the preheated skillet
- 25
Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely
ghee - to roast the parathas - 26
Proceed the same way with the remaining portions of the paratha dough
water - to knead the dough - 27
Serve the Achari Lachha Paratha along with Creamy Dal Makhani Recipe and Masala Chaas Recipe (Indian Spiced Buttermilk) for a hearty Sunday lunch
Rate this recipe
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