Lacha Paratha almost like South Indian Kerala Paratha or Malabar Paratha beacause of its twist palm method.


Wheat flour, ghee, fennel, milk and salt
Knead with pounded fennel
Fry both sides of lacha paratha



  1. 1 cup flour
  2. 1 tsp fennel
  3. 1/4 cup ghee or butter
  4. 1/2 cup milk
  5. Salt
  6. Ghee to shallow fry


  1. Mix the flour and salt together. Mix gradually the flour with milk and little water and knead into a dough.
  2. Cover with a moist cloth and keep aside for 10 minutes. Add ghee gradually to dough, kneading constantly till a soft smooth dough.
  3. Add pounded fennel and knead for another few minutes. Divide the roll into 6 balls. Dust lightly and roll and apply 1 tsp ghee evenly over one side.
  4. Make radical cut and fold disc into a narrow conical shape. Place flat side of the cone on palm and twist palm together in a round movement to compress dough into a thick flat.
  5. Heat griddle and shallow fry both sides in a low heat till golden. I did it with 4 inch width.

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