Lachha Paratha
Whole Wheat Lachha Paratha recipe | Dhaba like Crispy Flaky Lachha Paratha made with Whole Wheat flour
Ingredients
- 2 Whole Wheat Flour/Atta
- 1/4 Semolina/Sooji
- 1/4 tsp Caraway Seeds/Ajwain Seeds
- 2 tbsp Ghee/Melted Butter/Oil for kneading dough
- 1 tsp Salt
- Butter for cooking/ topping optional
Instructions
Prepare Dough
- Add all the ingredients together and rub ghee/butter/oil in flour. Save 1 tbsp. of ghee/butter for later use.
- Then knead a soft and pailabe dough with water. I use Paneer whey for the dough you can use milk or plain water also. Add water slowly and gradually. Do not add all the water at once.
- Leave for 5 minutes and then again, knead with or without very little ghee. Finally cover and keep covered for 15-20 minutes.
Rolling the Dough
- Divide the dough into equal portions as shown in pic below.
- Roll each potion to a circular thin disc about 8" diameter. Spread melted butter or ghee evenly on the rolled dough.
- Sprinkle flour lightly all over the rolled dough.
- Fold in pleats just like the way we made fan in, from one end to the other. Now roll it in spiral from one end to the other, just like a roulade/swiss roll.
- Again, roll the dough lightly coat with flour, with light hands using a rolling pin.
Cook Paratha
- Heat Tawa or griddle, place rolled Lachha on the it and cook from one side till it tiny bubbles arise. Turn it to the other side and cook for another 1 minute.
- Cook on direct flame from both sides, use a mash if cooking on induction stove-top.
- Spread butter nicely, sprinkle dry fenugreek leaves/Kasuri methi or dry mint leaves(optional).
- Serve hot with your favourite curry.
Video
Notes
Variations:
For Pudina Lachha Parantha.. Sprinkle dried mint or fenugreek leaves while rolling Parantha before pleating. Also sprinkle once Parantha is cooked.
Add a tsp garlic powder while kneading the dough for Garlic Lachha Parantha.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!