Masala Lachha Paratha Recipe
Description
Masala Lachha Paratha is a classic Indian layered flatbread, known for its crispy texture and aromatic spices. Traditionally made with maida (all-purpose flour), this healthier version uses whole wheat flour, making it a delightful and nutritious choice for any meal. Perfect for lunch or dinner, this flavorful paratha pairs beautifully with a variety of Indian gravies, curries, and chutneys.
Cuisine
North Indian
Course
Lunch
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
| Water | As required |
| Ghee | To layer and cook parathas |
Preparation Time
15 minutes
Cooking Time
15 minutes
Instructions
-
Prepare the Dough
Begin by attaching the atta kneading blade into the Zodiac Master Chef Jar. Add the whole wheat flour, red chilli powder, garam masala powder, turmeric powder, and salt to the jar. Add one tablespoon of oil to the mixture. -
Kneading the Dough
Close the jar and start the atta kneading function. Gradually add small amounts of water through the nozzle until the dough starts coming together. Once it begins to form, drizzle a little more oil and continue kneading until the dough pulls away from the sides of the jar. -
Divide and Shape the Dough
Once the dough is smooth and well-kneaded, divide it into 8 to 9 portions, roughly the size of a lemon. -
Rolling the Paratha
Preheat a skillet or tawa over medium heat. If using a cast iron skillet, ensure it’s well-greased and allow it to heat up. Shape each dough portion into a round ball and flatten it with the palms of your hands. Dust it lightly with flour and roll it out into a 6-inch diameter circle. -
Layering the Paratha
Smear ghee over the rolled dough and dust a little flour on top. Start folding the dough to form pleats, applying some ghee between each fold. After folding, roll the pleated dough into a tight Swiss roll shape. Flatten it gently between your palms and roll it out again into a 4-5 inch circle. -
Cooking the Paratha
Place the rolled, layered paratha onto the preheated skillet. Let it cook for a few seconds before flipping. Drizzle ghee over the top and cook the paratha until golden brown and crisp on both sides, ensuring it’s cooked through completely. -
Serving
Serve the Masala Lachha Paratha hot, paired with Mango Achar, Paneer Butter Masala, or your favorite vegetarian gravy. It also makes an excellent accompaniment to chutney, perfect for breakfast, lunch, or dinner.
Tips for Perfect Parathas
- Use fresh dough: For the best texture, ensure the dough is soft and pliable. Let it rest for 10-15 minutes if possible to help with the rolling.
- Layering technique: The key to getting crispy layers lies in the pleating and folding process. Don’t skip the ghee between layers.
- Heat management: Cook the parathas on medium heat to avoid burning while ensuring they cook thoroughly.
Nutritional Information (per serving)
This recipe makes about 8 parathas. The nutritional values are approximate and may vary based on specific ingredients and portion sizes.
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Fat | 6g |
| Saturated Fat | 2g |
| Sodium | 250mg |
Enjoy the warm, spiced aroma of Masala Lachha Paratha as a perfect accompaniment to your favorite Indian dishes. This healthy, whole wheat version of the beloved layered flatbread is sure to bring comfort and flavor to any meal.
