Whole Wheat Lachha Paratha Recipe
This Whole Wheat Lachha Paratha recipe is a healthier alternative to the traditional Lachha Paratha made with refined flour. Using whole wheat flour instead, it offers a deliciously crispy texture with multiple layers, making it perfect for pairing with any curry or gravy. It’s diabetic-friendly and can be served with a variety of dishes to make for a hearty and flavorful dinner.
Cuisine: Indian
Course: Dinner
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1 teaspoon |
| Oil | As needed |
| Ghee | As needed |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
-
Prepare the Dough:
To start, place the whole wheat flour and salt in a large mixing bowl. Mix well. Add one tablespoon of oil to the flour mixture and rub it in using your fingers until well incorporated. Gradually add water, a little at a time, to knead the dough. Keep kneading until the dough becomes soft and smooth. Cover the dough and let it rest for 10 minutes. -
-
Re-knead the Dough:
After the resting time, knead the dough once again for a minute until it is perfectly soft. -
Shape the Dough:
Take a portion of the dough and roll it into a ball using your hands. Set aside. -
Heat the Tawa (Griddle):
Heat a tawa or griddle over medium heat. Once it’s hot, add a little ghee and spread it evenly. -
Roll the Paratha:
Dust the rolling surface lightly with dry flour. Flatten the dough ball between your palms and use a rolling pin to roll it out into a round shape, approximately 6 inches in diameter. -
Layering the Paratha:
Brush the rolled dough with a small amount of ghee. Now, fold the dough into layers by folding it from one side to the other, creating a pleated pattern. Keep folding the dough all the way to the end. Once it’s folded, roll it up into a coil shape. -
Second Rolling:
Now, gently press down on the rolled dough coil and roll it out again into a flat paratha, using dry flour to prevent sticking. -
Cook the Paratha:
Place the rolled paratha on the heated tawa. Drizzle a little ghee on both sides and cook, pressing gently with a spatula to ensure even cooking. Cook until the paratha turns golden brown and crispy on both sides. -
Serve Hot:
Once the paratha is cooked, remove it from the tawa and serve immediately with your favorite curry or chutney.
Tips:
- Adjust the amount of ghee according to your preference.
- If you like a softer texture, you can skip some of the ghee during the rolling and cooking process.
- For best results, serve the paratha hot and fresh to maintain its crispy layers.
Enjoy this hearty and wholesome Whole Wheat Lachha Paratha with any curry of your choice for a delicious Indian dinner experience!
