Whole Wheat Lachha Paratha Recipe

Whole Wheat Lachha Paratha Recipe with step by step photos and video recipe – is a North Indian bread that will surely impress you with its crispy, flaky and buttery layers. It is easy, delicious and tastes just like the one you get in restaurants. The texture of this lachedar paratha is crispy, flakey yet soft.

Lachha Paratha has its origin in the state of Punjab. The term “Lachha” means ring in Punjabi, the dough is rolled into the form of ring, and is layered with ghee to make it multi-layered.

This Punjabi lachedar paratha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly, melt-in-the-mouth texture.

Whole Wheat Lachha Paratha Recipe is a classic Indian Layered Flat bread that is most often made with maida or all purpose flour. This recipe of Lachha Paratha is healthy and is made from pure whole wheat chakki atta .

The secret of making perfect laccha parathas lies in rolling them the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two laccha parathas.

Different regions of Indian call it by different names, from lachha paratha to kerala paratha. The layers in the paratha, gives it a crisp touch and also makes it a great bread to serve with any gravy dishes.

You can also FOLLOW me on FACEBOOKINSTAGRAM, and PINTEREST for more fabulous recipes and updates.

⇒ Do give this recipe a try and share your comments below with me.

How To Make Lachha Paratha (Step By Step Instruction With Photos) :

kneading the dough :

1. Collect all the required ingredients.

2. In a bowl take 2 cups whole wheat flour along with salt as per taste. Refined flour, Multigrain flour can also be used as alternatives.

3. Add 2 tsp ghee. Also, you can make use of oil if you want.

4. Mix well. Crumble well with your hands by rubbing between your fingers.

5. Next add approx. ½ cup of water as required in parts.

6. Addition of water in small quantities as required will prevent you from adding too much water to bind dough.

7. The dough should be soft like chapati dough.

8. Cover with moist cloth and rest for 20-30 minutes.

9. After 10 minutes, knead for 2-3 minutes again until the paratha dough is soft and pliable. 

rolling lachha paratha :

First method :

1. Make medium sized balls from the dough. 

2. Smoothen the dough balls and press gently between your palms one by one to flatten them.

3. Take one dough ball on a rolling board or chakla. Lightly dust it with some wheat flour.

4. Roll out dough ball in a circular shape (approx. 7-8 inch in diameter) or as thin
as possible. If it is not proper circle, still it is fine.

5. Spread 1 tsp of ghee evenly over it. The more oil or ghee you use to make the paratha, the flakier it will be.

6. Sprinkle some whole wheat flour over the ghee on top. This flour and ghee will help the lachha paratha split itself into layers.

7. Fold from one end to the other to make pleats like a fan. While making the fan, gently press the pleats in between.

8. Keep pleating all the way, it will be like a folded paper fan. Do this till you come to the end.

9. Now hold the two ends of paratha stretch the pleated dough as much as possible. It can be stretched a lot when using refined flour, but in case of atta there is a limitation as it contains less gluten.

10. Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll. 

11. Seal the open end tightly at the bottom in the centre.

12. Dust some flour and now start rolling again. Do not roll too thin as you won’t be able to see the layers.

13. Also, do not press a lot while rolling or else there will be no layers. It should be of the medium thickness.

Second method :

1. Cut the rolled paratha into thin strips using pizza cutter or knife.

2. Take all strips together and fold it into a thin log.

3. Repeat the same rolling and frying process for rest.

roasting lachha paratha :

1. Heat a non stick tawa or griddle. Place the rolled paratha on the hot tawa.

2. After few seconds you will notice bubble on the surface.

3. That time flip the paratha and cook the other side for few seconds.

4. Once the golden brown spots start appearing on both sides, then smear with ghee.

5. Now turn again and apply ghee on the other side.

6. Flip again for a couple of times, till the lachha parathas are browned evenly and well cooked.

7. Press gently using spatula till the bottom side has light brown spots and no more uncooked doughy part seen. 

8. Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.

9. Serve the lachha paratha  hot with any curry recipe like kadai paneer, matar paneer, dal makhani or any curry or your choice. For serving it as a breakfast, have some mango pickle or chutney on side.

IF YOU MADE THIS RECIPE, PLEASE BE SURE TO RATE IT IN THE RECIPE CARD BELOW, DON’T FORGET TO PIN THIS POST ON FACEBOOKINSTAGRAM, PINTEREST FOR LATER. YOU CAN FIND MORE OF MY RECIPES ON MY BLOG PINTEREST BOARD AND FOLLOW ME ON FACEBOOKINSTAGRAM, PINTEREST AND YOUTUBE FOR MORE AWESOME RECIPES.

RECIPE CARD :

WHOLE WHEAT LACHHA PARATHA RECIPE

Achala
A North Indian bread that will surely impress you with its crispy, flaky and buttery layers.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Resting Time 20 mins
Total Time 45 mins
Course Breakfast
Cuisine Indian
Servings 8 paratha
Calories 195 kcal

Ingredients
  

  • 2 cup whole wheat flour
  • 2 tsp ghee
  • ½ tsp salt or as required
  • ½ cup water or as required
  • 5 tbsp ghee or oil as required for brushing as well as cooking

Instructions
 

kneading the dough :

  • Collect all the required ingredients.
  • In a bowl take 2 cups whole wheat flour along with salt as per taste. Refined flour, Multigrain flour can also be used as alternatives.
  • Add 2 tsp ghee. Also, you can make use of oil if you want.
  • Mix well. Crumble well with your hands by rubbing between your fingers.
  • Next add approx. ½ cup of water as required in parts.
  • Addition of water in small quantities as required will prevent you from adding too much water to bind dough.
  • The dough should be soft like chapati dough.
  • Cover with moist cloth and rest for 20-30 minutes.
  • After 10 minutes, knead for 2-3 minutes again until the paratha dough is soft and pliable.

rolling lachha paratha :

    First method :

    • Make medium sized balls from the dough.
    • Smoothen the dough balls and press gently between your palms one by one to flatten them.
    • Take one dough ball on a rolling board or chakla. Lightly dust it with some wheat flour.
    • Roll out dough ball in a circular shape (approx. 7-8 inch in diameter) or as thin
    • as possible. If it is not proper circle, still it is fine.
    • Spread 1 tsp of ghee evenly over it. The more oil or ghee you use to make the paratha, the flakier it will be.
    • Sprinkle some whole wheat flour over the ghee on top. This flour and ghee will help the lachha paratha split itself into layers.
    • Fold from one end to the other to make pleats like a fan. While making the fan, gently press the pleats in between.
    • Keep pleating all the way, it will be like a folded paper fan. Do this till you come to the end.
    • Now hold the two ends of paratha stretch the pleated dough as much as possible. It can be stretched a lot when using refined flour, but in case of atta there is a limitation as it contains less gluten.
    • Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll.
    • Seal the open end tightly at the bottom in the centre.
    • Dust some flour and now start rolling again. Do not roll too thin as you won’t be able to see the layers.
    • Also, do not press a lot while rolling or else there will be no layers. It should be of the medium thickness.

    Second method :

    • Cut the rolled paratha into thin strips using pizza cutter or knife.
    • Take all strips together and fold it into a thin log.
    • Repeat the same rolling and frying process for rest.

    roasting lachha paratha :

    • Heat a non stick tawa or griddle. Place the rolled paratha on the hot tawa.
    • After few seconds you will notice bubble on the surface.
    • That time flip the paratha and cook the other side for few seconds.
    • Once the golden brown spots start appearing on both sides, then smear with ghee.
    • Now turn again and apply ghee on the other side.
    • Flip again for a couple of times, till the lachha parathas are browned evenly and well cooked.
    • Press gently using spatula till the bottom side has light brown spots and no more uncooked doughy part seen.
    • Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.
    • Serve the lachha paratha hot with any curry recipe like kadai paneer, matar paneer, dal makhani or any curry or your choice. For serving it as a breakfast, have some mango pickle or chutney on side.

    Notes

    • Many people even make use of milk to knead the lachha parantha dough.
    • The more oil or ghee you use to make the paratha, the flakier it will be.
    • Roll it over again from one end to the other end to form a swiss roll.
    • Do not roll too thin as you won’t be able to enjoy the layers.
    • Also, do not press a lot while rolling or else there will be no layers. If you are finding difficulty in rolling, gently lift the paratha, dust little flour on the rolling board and then continue rolling. This will also prevent the paratha from sticking.

    Nutrition

    Calories: 195kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 27mgSodium: 147mgPotassium: 109mgFiber: 3gSugar: 1gVitamin A: 3IUCalcium: 11mgIron: 1mg
    Tried this recipe?Let us know how it was!

    finally, I request you to check my other paratha recipes collection with this recipe post of whole wheat lachha paratha recipe. It includes recipes like Punjabi Aloo Paratha, Garlic Naan, Butter Naan, Roomali Roti, and many more. further, I request you to visit my other similar recipes recipes like,

    And don’t forget to share this article on your favorite social networking sites ?

    Leave a Comment

    Recipe Rating