Lachha Paratha Tandoori Style

There’s nothing quite like the aroma of freshly made Lachha Paratha, especially when it’s cooked tandoori style. This layered flatbread is known for its crispy edges, soft inner layers. Made with simple ingredients like plain flour, semolina, ghee, and a touch of salt, it transforms into a showstopper when cooked tandoori-style — puffed, golden, and irresistibly delicious.

In this post, we’ll dive into the technique behind those perfect flaky layers, the secret to that signature restaurant-style lachha paratha and how you can recreate it at home with or without a tandoor. Pair it with butter chicken, dal makhani, or even a cup of chai — this Lachha Paratha is sure to elevate your meal.

Lachha Paratha Tandoori Style

Doodh Patti Chai Recipe

Ingredients:

1. All-purpose flour (maida) – 1 1/2 cup
2. Fine semolina – 3/4 cup
3. Yeast – 1 pinch
4. Salt – 1/2 tsp
5. Honey – 1/2 tbsp
6. Warm water (adjust as needed)
7. Melted butter – 100gm (for layering)
8. Oil – 1/3 cup
9. Sesame seeds
10. Kalwanji (onion seeds)

Coconut Flour Keto Paratha

Method:

• In a large bowl, mix flour, semolina, salt, yeast and honey.
• Slowly add warm water and knead until you have a soft, pliable dough.
• Cover with a damp cloth and let it rest until it doubles in size.
• Divide the dough into balls. Take one and roll it out.
• Brush the entire surface with ghee and oil mixture.
• Place second layer of rolled layer, apply ghee and oil mixture.
• Fold the sheet as shown in the video, fold and fold again, make a stripe and cut to make a thin rope.
• Roll like a wheel and set aside.
• Roll it again with light hands, apply sesame seeds and kalwanji.
• Heat a tawa or skillet over medium-high heat. Place the paratha and cook until golden spots appear.
• Flip, add a touch more ghee, and cook both sides until crisp and flaky.
• Serve It Hot