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Lachha paratha—lachha meaning layered—is a delectably flaky flatbread with layer upon layer of ghee-brushed goodness. This version is made with Kudligi Nuggekai (Moringa), giving the bread a pale, green hue and vegetal, subtly herbaceous flavor. They are great on their own, hot and slathered with more ghee or salted butter, but they also make a lovely side piece to anything saucy, from Konkan-ish Squash Curry to Guntur Sannam Chicken.
This recipe details two ways to form and roll out paratha. The first is more of a classic lachha paratha rolling method, while the second takes a page out of the cong you bing book. Both ways result in a superbly buttery, layered paratha.