Jun 25, 2011

Whole wheat Layered Parathas / Lachha Parathas

Whole wheat Layered Parathas / Lachha Parathas

Makes: 6 Layered parathas


350 g whole wheat flour ( gehun ka atta )

1/2 teaspoon salt

1 teaspoon oil

150 ml water (140 ml to 160 ml - depending upon the texture of the flour)

1 teaspoon rice flour

1 1/2 teaspoon melted ghee

9 teaspoon ghee / oil for topping


Combine the flour and salt and knead into soft and pliable dough with 150 ml warm water.

Add the oil and knead again till the dough is smooth and elastic.

Cover and keep in an air tight container for 4 - 5 hours or overnight in a refrigerator.

Remove from refrigerator and allow to get normal temperature.

Make a smooth paste of rice flour with melted ghee and keep aside.

Divide the dough into 6 equal parts.

Make 6 roti-size balls (each roti dough weighs 50 g) from the dough. Roll into thin rotis (rotis of 7 - inches in diameter).

Keep one roti on a flat board. Apply 1/2 teaspoon of rice flour - ghee paste evenly on each roti.

Keep the next roti on the first one (keep the second roti slightly lower down, it should not cover the full roti. Repeat the procedure ).

Roll the rotis into a swiss roll roll (do not apply pressure).

Cut the roll into 6 equal pieces and gently make balls.

Take extra care at this stage. It should not be rolled like a normal puri. Roll from center to the side, from all sides. All the layers should be clearly visible.

Use a little flour to roll each portion into a circle of 6 - inch.

Heat a flat frying pan or griddle. Reduce heat to medium and cook lachha parathas till golden brown on both the sides / you can see the layers clearly - see the photo below (approximate cooking time 5 - 8 minutes for each paratha). Apply oil / ghee during frying.

Serve hot with pickle / curd / any gravy dishes of your choice.

1 comment:

Priya said...

Incredible and beautifully layered parathas..