Whole Wheat Lachha Paratha
Lachha paratha is a popular Indian style shallow fried flatbread having flaky multiple layers, often served with dals and curries. Traditionally, this paratha is made using plain flour (maida) but this is the healthier version and is made using only whole wheat flour. Follow the below given method and learn to make paratha two different ways with step by step pictures and video.
| Ingredients: |
| 1½ cups Whole Wheat Flour |
| 1½ tablespoons Oil or Ghee + for shallow frying |
| Salt, to taste |
| 3/4 cup Water or as needed |
Directions:
- Take 1½ cups whole wheat flour, 1½ tablespoons oil, and salt to taste in a deep bowl.
- Mix well.
- Add water as needed in small quantities and knead the soft dough like paratha a (little firmer than roti/chapati dough).
- Add 1 teaspoon oil to the dough and knead it again. Cover the dough with a cloth or cover the bowl with a plate and let it rest for 15-20 minutes.
- Knead the dough again for a few seconds. Divide it into 6 equal parts. Take each dough portion, give it a shape like a ball, and then flatten it a little bit by pressing it between your palms to make a pattie.
- Take dry wheat flour in a medium bowl for rolling. Take one dough pattie, coat it with dry wheat flour, and put it on a rolling board. Roll it out into a thin circle having approx. 7-8 inch diameter.
- Spread oil or ghee evenly on the rolled paratha and sprinkle some dry wheat flour over it.
- You can roll the lachha paratha in two different ways.
- METHOD-1:
- Hold ½ inch wide strip from one side of the edge and then lift and fold it and put it on the rolled circle (like pleating a sari). Again, do the same process until the entire rolled paratha is folded into pleats as shown in the picture.
- Now, hold the strip from both ends and stretch a little bit. Put it on a rolling board, roll it from one end, and make it like a Swiss roll.
- Spread some oil on the top and roll it out gently without applying too much pressure into a little thick paratha (approx. 5-6 inch diameter).
- METHOD-2:
- Cut the rolled paratha into 2 equal parts using a knife (as shown in the picture).
- Put one half on top of the other and cut again into 2 parts lengthwise. Do this process until the paratha strip is 1/2 inch wide.
- Hold the strips from both ends and pull gently. Roll it like a Swiss roll. Spread some oil on the top. Roll it out gently without applying too much pressure into a little thick paratha (approx. 5-6 inch diameter).
- Heat the tawa over medium flame. When it is medium hot, place a rolled paratha on it. Cook until a few tiny bubbles appear on the surface, for approx. 40-50 seconds.
- Flip it and spread some oil evenly on the surface. Cook again for 30-40 seconds.
- Flip it again and spread the oil evenly on another side. Press it with a spatula and cook until little brown spots appear on both sides.
- Transfer the paratha to a plate. Whole wheat flour Lachha Paratha is ready for serving. Serve it with tea for breakfast or with paneer curry for lunch.
Tips and Variations:
- Don’t apply pressure while rolling the parathas. Roll them gently to keep the layers separate.
Taste: Salty
Serving Ideas: Serve paratha with capsicum curry, boondi raita, and pickle for lunch.