How To Make

Khapli Atta Laccha Parathas

? Simple Steps For The Flakiest Flatbreads

Khapli atta is an ancient grain that’s getting more and more popular today because of its health benefits – it’s rich in protein and fibre, has a low GI, and is free from trans-fat. It also has a unique gluten structure that impacts how laccha parathas turn out. Because the gluten breaks down more easily, it doesn’t become chewy or dense, resulting in perfectly crispy and distinct layers that define a laccha paratha. Khapli atta laccha parathas, especially those made with Aashirvaad Chakki Khapli Atta, are also more easily digestible than those made with maida.

Whether you’re curious about the taste, looking for more ways to use khapli atta than in a plain roti, or simply want a healthy upgrade on your favourite flatbread, the khapli atta laccha paratha recipe is worth exploring. Here are the ingredients you need: 

• 2 cups Aashirvaad Chakki Khapli Atta

• ¾ tsp salt

• 1 tbsp oil or ghee

• ¾–1 cup lukewarm water

• 3–4 tbsp ghee for layering

• Extra khapli atta for dusting

Mix the Aashirvaad Chakki Khapli Atta and salt in a bowl. Add the oil or ghee and rub it into the flour. Gradually add lukewarm water and knead into a soft, smooth dough. Cover and rest for 20–30 minutes. Then divide the dough into 4–6 equal portions. Roll one portion into a thin circle or rectangle. Spread a thin layer of ghee over the surface and dust lightly with flour.

Starting from one end, fold the dough into thin pleats like a paper fan. Roll the pleated strip into a spiral or coil, tucking the end underneath. If you're new to making lachha parathas, don't worry about creating perfectly even pleats. Simply fold the dough back and forth in 1–2 cm sections. The goal is to create multiple layers, not perfect symmetry. Repeat with the remaining dough portions. 

Allow the coiled dough balls to rest. This relaxes the gluten and helps the layers remain distinct when rolled. Gently roll each coil into a 5–6 inch disc. Avoid pressing too hard, as excessive pressure can flatten the layers. Heat a tawa over medium heat. Cook the paratha for 1-3 minutes per side, until light brown spots appear on both sides. Apply ghee and continue cooking until golden and crisp.

Once cooked, gently clap the paratha between your palms or lightly crush the edges to separate the flaky layers before serving. This only takes a minute but makes the paratha visibly flakier and lighter in texture. It also prevents the layers from sticking together as the paratha cools, giving it the signature lachha appearance. However, be sure to do this gently as excessive force can flatten or tear the delicate layers you worked so hard to create.

Laccha parathas pair the best with rich curries, from creamy non-vegetarian delights like butter chicken (or shahi paneer for vegetarian folks) to slow-cooked lentil curries like dal makhani. For a lighter fare, pair the dish with home-cooked paneer bhurji and dal tadka. Serve it with a side salad and a glass of lassi or spiced buttermilk for a traditional meal. You can also swap the lassi with lemon iced tea or mint cooler. 

To achieve maximum flakiness with khapli atta laccha paratha, make sure you use enough fat between layers. A thin but complete coating of ghee helps create distinct flaky layers. At the same time, dust lightly with flour between folds. This prevents the layers from merging during rolling and cooking. Lastly, always rest the dough twice. One rest after kneading and another after shaping the coils improves texture.

Laccha paratha is a staple North Indian flatbread and easily one of the most popular orders in restaurants. While the recipe above helps with the basic laccha paratha, multiple variations exist – with green chillies, red chilli powder, pudina, etc. Recreating the dish at home with Aashirvaad Chakki Khapli Atta yields a healthier, nuttier flatbread that’s definitely worth the experiment. Start with the basic version and move on to different flavours once you’ve mastered the art of pleating and coiling.