Whole Wheat Lachha Paratha Recipe: Multilayered Indian Flatbread
Introduction
Whole Wheat Lachha Paratha, a deliciously layered Indian flatbread, is perfect for enhancing your meals with its delightful texture and flavor. This recipe takes you through each step to create beautifully flaky parathas that can accompany various dishes, making them an excellent choice for dinner or breakfast. Whether paired with a rich curry like Matar Paneer or enjoyed with a refreshing side of yogurt and pickles, these parathas are sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1 teaspoon |
| Ghee (for layering and cooking) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 6g |
| Carbohydrates | 32g |
| Dietary Fiber | 5g |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Sodium | 180mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Total Time | 70 minutes |
Serving Information
| Servings | Cuisine | Course | Diet |
|---|---|---|---|
| 3 | Indian | Dinner | Diabetic Friendly |
Instructions
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Dough Preparation: Start by making the dough for the parathas. In a large mixing bowl, combine the whole wheat flour and salt, mixing them thoroughly to ensure even distribution. Add a tablespoon of ghee (or oil) and rub it into the flour until you achieve a texture resembling coarse crumbs.
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Kneading the Dough: Gradually add water, a little at a time, kneading the mixture to form a smooth and soft dough. Once the dough is well-kneaded, cover it with a damp cloth or plastic wrap and let it rest for about 10 minutes.
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Final Knead: After the resting period, knead the dough for an additional minute to ensure it is soft and pliable. Divide the dough into 10 equal portions, which will help you create uniform parathas.
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Preheat the Skillet: Place a skillet over medium heat. If using a cast iron skillet, be sure to grease it well and allow it to preheat thoroughly.
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Shaping the Parathas: Take one portion of the dough and roll it into a small ball between your palms. Dust it lightly with flour and then flatten it slightly. Roll the dough into a circle with a diameter of about 6 inches.
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Layering with Ghee: Smear a thin layer of ghee over the surface of the rolled-out dough. Dust a little flour over the ghee to facilitate the layering effect of the paratha.
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Creating the Layers: Begin folding the dough like an accordion, making pleats as you go. Start from one edge and continue folding until you reach the other end. Once you have created the pleated structure, roll it up into a Swiss roll.
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Final Rolling: Gently flatten the rolled pleats using the palms of your hands, then dust it with flour again. Roll the dough into a circle with a diameter of about 4 to 5 inches, taking care to maintain the visible layers.
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Cooking the Parathas: Carefully place the rolled Lachha Paratha onto the preheated skillet. Cook it for a few seconds on each side, then smear some ghee on top and cook until it turns golden brown and is cooked through. Repeat this process with the remaining portions of dough.
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Serving Suggestions: Serve your Whole Wheat Lachha Paratha hot with Matar Paneer or Smoked Dal Makhani Dhaba Style. For a delightful meal, pair it with a fresh salad of carrot, cucumber, and tomato dressed with lemon and coriander, or enjoy it for breakfast with Kesar Elaichi Aam Chunda Pickle and homemade yogurt.
Conclusion
With its unique multilayered texture and wholesome ingredients, Whole Wheat Lachha Paratha is more than just a side dish; it’s an experience that brings warmth and comfort to your table. Try this recipe for a fulfilling meal that reflects the essence of Indian cuisine. Enjoy the layers of flavor, and let every bite transport you to a cozy Indian kitchen filled with love and delicious aromas!
