Lachha Paratha
Lachha Paratha is a popular North Indian flatbread celebrated for its flaky, multi-layered texture, achieved by folding and rolling the dough with ghee or oil. Typically made from whole wheat flour, water, and salt, it is often brushed with ghee during cooking to enhance its richness and separation of layers. This versatile bread is a staple accompaniment to curries, dals, and vegetable dishes across the Indian subcontinent.
🍽️ Nutrition at a glance
Lachha Paratha is primarily a high-carbohydrate food, providing energy, with moderate fat content from the ghee used in its layers. It offers key nutrients like dietary fiber from whole wheat, along with some iron and B vitamins, and a single serving typically ranges from 250 to 350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 6 g |
| Carbs | 40 g |
| Fat | 14 g |
| Fiber | 2.5 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Thiamine (B1) | 0.3 mg |
| Niacin (B3) | 3.0 mg |
| Folate | 60 mcg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Calcium | 30 mg |
| Potassium | 100 mg |
Per 1 piece (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the art of creating the distinct 'lachha' (layers) is a point of pride in Indian bread-making, often passed down through generations. Nutritionally, the layered structure allows for a satisfying texture while the ghee can aid in the absorption of fat-soluble vitamins from accompanying dishes.
