Whole Wheat Lachha Paratha Recipe:
Lachha Paratha is a popular North Indian flatbread, known for its crispy layers and delightful texture. It is made with whole wheat flour, which gives it a rustic, nutty flavor. This particular recipe is diabetic-friendly and can be enjoyed as part of a wholesome meal, especially for those looking for a healthier alternative to refined flour-based breads. The parathas are soft, flaky, and perfect when served with a variety of curries or yogurt. Let’s dive into the step-by-step process of making Whole Wheat Lachha Paratha.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour (atta) | 2 cups |
| Salt | 1 tsp |
| Oil | As required |
| Ghee (clarified butter) | As required |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 70 minutes
Servings: 3
Cuisine: Indian
Course: Dinner
Diet Type: Diabetic-Friendly
Instructions:
Step 1: Preparing the Dough
Start by preparing the dough for the parathas. In a large mixing bowl, add 2 cups of whole wheat flour and 1 teaspoon of salt. Mix the flour and salt thoroughly. Add a tablespoon of oil into the mixture and blend it well into the flour. Slowly begin adding water, little by little, to the flour and knead it into a soft, pliable dough. Make sure to knead the dough for about 5-7 minutes until it becomes smooth and elastic. Once the dough is ready, cover it with a damp cloth and set it aside for about 10 minutes to rest.
Step 2: Kneading the Dough Again
After 10 minutes, knead the dough once more to ensure it is smooth and soft. This second kneading is important for achieving the perfect texture. Once the dough is well-kneaded, divide it into small, equal-sized portions. Roll each portion into a ball.
Step 3: Rolling the Parathas
Heat a tava (griddle) on medium heat. While the tava is heating up, take one dough ball and flatten it between your palms to form a small disc. Dust it lightly with some dry flour to prevent sticking, and then roll it out into a 6-inch diameter circle using a rolling pin. Make sure the dough is evenly rolled out.
Once the dough is flattened, apply a small amount of ghee or oil over the surface of the rolled dough. Now, begin folding the dough in a pleated fashion, starting from one edge and folding it towards the center, similar to how you would fold a fan. Continue folding until you reach the end. Then, coil this pleated dough into a round shape, similar to a spiral.
Step 4: Shaping the Paratha
After you have rolled the dough into a spiral, gently press it down with your palm to flatten it slightly. Now, roll it out again using the rolling pin, this time into a larger circle (about 8-10 inches in diameter). The folding and rolling process helps create the signature layers of the Lachha Paratha.
Step 5: Cooking the Parathas
Place the rolled-out paratha onto the hot tava. Let it cook for about 1-2 minutes, or until you see small bubbles forming on the surface. Flip it over and cook the other side for another minute or so. Once both sides are partially cooked, drizzle some ghee or oil on top and flip the paratha again. Continue to cook it on both sides, pressing gently with a spatula to ensure even cooking, until the paratha turns golden brown and crispy.
Repeat the process for the remaining dough balls, making sure to apply ghee or oil between each paratha to keep them soft and crispy.
Step 6: Serving
Once all the parathas are cooked, serve them hot with your favorite curry, yogurt, or chutney. The layers of ghee give the parathas a rich flavor and a deliciously crispy texture that pairs beautifully with both vegetarian and non-vegetarian dishes.
Tips for Perfect Lachha Paratha:
- Flour Consistency: Make sure the dough is soft and smooth, but not too sticky. If it’s too sticky, add a little more flour, but be cautious as too much flour can make the paratha dense.
- Resting the Dough: Allowing the dough to rest for 10 minutes helps in making the parathas softer and easier to roll.
- Oil/Ghee Usage: While ghee adds flavor and richness, you can also use oil for a lighter version of the paratha. A mix of both ghee and oil works well for achieving a balance of crispiness and flavor.
- Cooking on Medium Heat: Cook the parathas on medium heat to ensure they cook evenly and become crispy without burning. If the heat is too high, the parathas will cook too quickly on the outside and remain raw inside.
Nutritional Information (Approximate Per Serving):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sodium | 200 mg |
This Whole Wheat Lachha Paratha recipe is not only easy to prepare but also a healthier option when compared to traditional parathas made with refined flour. Enjoy the taste of India with this homemade flatbread that’s perfect for any meal, especially for those managing their blood sugar levels.
