Aloo Lachha Paratha

Serves 4

20 mins

250 Kcal

Aloo lachha paratha is the queen of parathas layered, golden, and absolutely stealing the show. It's like someone decided to give the OG aloo paratha a glam makeover, Pure crispy, flaky, and spiced perfection. buttery layers of dough hugging a filling of grated, spiced potatoes that bring flavor, crunch, and a whole lot of yum to the table. This isn't just food—it's a vibe. Now, let's talk about the aloo lachha paratha recipe, which is both art and science. Start with a dough made from whole wheat flour, then whip up a potato filling that's packed with flavor. We're talking mashed or grated boiled potatoes mixed with spices like cumin, coriander, red chili powder, and a little amchur for that tangy punch. Roll out the dough, spread the filling, fold, and roll again to create those signature “lachha” layers. Pan-fry it with ghee until each side is golden and crisp, and boom—you've got a masterpiece on your plate. What makes this dish iconic? It's the layers, The crispiness on the outside, the soft, spiced potato filling inside, and that satisfying crunch with every bite it's a textural love affair. Serve it with pickle, yogurt, or even a dollop of butter to take it over the top. Perfect for brunch with the squad, a hearty dinner, or even solo vibes on a cozy weekend.

Ingredients required for Aloo Lachha Paratha

5-6 mashed potatoes
2 cup flour
Salt
1 tbsp linseeds
1/2 tsp red chilli powder
2 tsp ajwain
Oil

Cooking steps for Aloo Lachha Paratha

1
Let's talk about aloo lachha paratha, the flaky, crispy, and spiced-up twist on everyone's favorite stuffed flatbread. This aloo lachha paratha recipe is a total game-changer for breakfast or brunch goals. Let's roll!
2
Start by mixing 2 cups of flour with a pinch of salt and 1 tablespoon of linseeds (optional, but they add a nutty crunch) in a big bowl.
3
Gradually add warm water and knead it into a smooth dough, soft but not sticky, then cover and let it rest for 15-20 minutes while you prep the filling.
4
For the filling, mash 5-6 boiled potatoes in a bowl, adding 1/2 teaspoon red chili powder, 2 teaspoons of ajwain (carom seeds), and salt to taste, mixing everything into a spiced potato mash that smells like heaven.
5
Divide the dough into equal portions and roll each into a small ball, keeping them uniform for consistent paratha vibes.
6
Flatten a dough ball and roll it into a small circle, spread a thin layer of ghee or oil on top, and sprinkle a little dry flour for extra layers.
7
Take a small handful of the spiced potato filling and spread it evenly on the rolled-out dough, then fold the edges inwards like a parcel to seal all that goodness inside.
8
Roll it out gently again, keeping it thick enough to hold the filling without breaking.
9
Heat a tawa or skillet over medium heat, place the paratha on it, and cook until light golden spots appear on the bottom, then flip.
10
Brush ghee or oil on the cooked side, flip again, and repeat until both sides are crispy and golden, with that signature flaky texture.
11
Serve your parathas hot with a dollop of butter, a side of yogurt, or tangy pickle for that extra zing. And just like that, you've nailed the perfect recipe of aloo lachha paratha, a flaky, stuffed masterpiece that's comfort food at its finest!

Shop Ingredients

Ajwain (2 Tsp)

Salt

106

105

107

Mashed Potatoes (5-6)

Linseeds (1 Tbsp)

Red Chilli Powder (1/2 Tsp)

540

290

100

Oil

170

146

148

167

150

151

730

150

184

330

Flour (2 cup)

108

118

FAQs

What is aloo lachha paratha, and how is it different from regular aloo paratha?

Aloo lachha paratha is like the flaky, layered sibling of regular aloo paratha. It's a stuffed Indian flatbread loaded with spiced potato (aloo) filling, but the game-changer here is the distinct crispy layers (lachha). While a regular aloo paratha has a smooth texture and evenly spread filling, lachha paratha is all about rolling, folding, and layering the dough to create that extra flaky, buttery vibe. It's indulgence on a plate, TBH.

How can I achieve the perfect flaky layers in aloo lachha paratha?

Nailing those layers takes a little finesse but is totally worth it. After stuffing the dough with the potato filling, roll it out, brush with a thin layer of ghee or oil, and sprinkle some dry flour. Fold, roll, and repeat—this creates the signature layers. Cook on medium heat and flip it just once the bottom gets golden. Keep pressing gently with a spatula for even cooking and extra crispiness.

What can I serve with aloo lachha paratha?

This paratha is a vibe with so many sides. Pair it with spiced yogurt or raita for a cooling contrast, or go bold with tangy pickle and a dollop of butter. For a full-on meal, team it up with chana masala, dal, or any rich curry. And if you're feeling sweet, drizzle some honey or jaggery syrup on top—it's a breakfast-to-dinner superstar!