Lachha paratha is mainly prepared using maida or all purpose flour. However, I have replaced maida with atta (whole wheat flour) to incorporate health and nutrition aspect in our meal.
Paratha is part of our Indian meal especially Northern part of India. We mostly prepare paratha with whole wheat flour. Instead of making regular circular parathas we can spend little more time to make our meal exciting occasionally. People prefer frying parathas in ghee, however I have used refined oil keeping in mind the lipid profile of my better half (though he enjoys the paratha frying in ghee :P).
Until I prepared the lachha paratha, I used to think needs lot of skill. But believe me, this is one of the easiest recipe I have ever prepared. I have shared step by step pictures to understand the procedure properly. So what are you waiting for? Go through the pictorial guide and make restaurant style paratha at home…
Whole Wheat Lachha Paratha
Whole wheat flour – 2 cups
Salt to taste
Ghee – 2 to 4 tablespoon
Refined oil – 2 tablespoon for kneading the dough + oil for frying
1. Take whole wheat flour salt and 2 tablespoon oil in a big size bowl and knead a smooth dough by adding required water.
2. Allow to rest the dough for 15 minutes to half an hour.
3. Now divide the dogh in equal size balls. It will give 8 to 10 balls.