Flaky, smoky & buttery – Tandoori Laccha Paratha that peels apart in layers of pure indulgence! Made with wheat flour, kasoori methi, ajwain, and layers of ghee, masala, and fresh coriander, it turns golden and crisp outside while staying soft and buttery within. Each “laccha” or layer peels apart beautifully, making it an irresistible accompaniment to rich gravies, creamy curries, or even simple curd and pickle.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix wheat flour, salt, kasoori methi, ajwain, and oil in a bowl. If the mixture holds tight on your fist that means it ready to make the dough .
Add water gradually and knead into a smooth, soft dough.
Cover with a damp cloth and rest for 20–30 minutes.
Divide the dough into equal portions and roll each into a ball. Take a dough ball and roll it into a thin chapati.
Roll out one ball into a thin circle. Spread a thin layer of ghee on top, sprinkle tandoori masala and pinch of salt.
Fold the circle into a fan-like pleat, then Make thin slits (cut lines) from the one edge to the other edge.
Roll into a spiral (Swiss roll style) and tuck the end under. Dust some wheat flour . Sprinkle coriander leaves on top, then roll it out again gently into a medium-thick paratha.
Heat a tandoor or a skillet. Place the rolled paratha on it and cook until golden brown spots appear on both sides. Brush with ghee while cooking for added flavor and crispness.
Gently crumble the laccha paratha with your palms before serving. This step elevates the layers of paratha. Each laccha (layer) separates beautifully, making it a perfect companion to rich gravies like Paneer Butter Masala, Dal Makhani, or even a simple bowl of curd.
After kneading, let the dough rest for at least 30 minutes. This makes the paratha soft and pliable.
Don’t roll the paratha too thin, or the layers won’t show. Keep it medium-thick for best results.
You can also add finely chopped garlic over coriander leaves for aroma.
Can I make this paratha without a tandoor?
Yes, you can cook it on a cast-iron skillet or griddle for similar results.
What is the best way to achieve flaky layers?
Ensure you spread ghee evenly and fold the dough properly into pleats before rolling it out again. Roll thick.
Can I use regular flour instead of whole wheat flour?
Whole wheat flour is traditional for this recipe, but you can use all-purpose flour for a softer texture.
How do I store leftover parathas?
Wrap them in foil and refrigerate. Reheat on a skillet before serving.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. But you will have to bring it to room temperature for better rolling otherwise you may have to give much pressure while rolling the dough or while making pleats.
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