Wheat Parotta/Lachha paratha , a healthy version of parotta made with wheat flour instead of maida(all purpose flour). I used to grow up eating a lot of parottas from various restaurants in our area, Tirunelveli Town. Parotta in each restaurant have their unique taste. In Tirunelveli district, every city (or even every area) has at least one famous parotta stall, so it's kind of routine to have parotta at least once in a week.
Besides, whenever we visit our periamma's(mom's sisters) place who are living in Shenkottai and Ilanji, we used to get the famous "Border Kadai" Parotta. But here in the US, we still couldn't find any restaurant to satisfy our "Parotta craving", so I used to make it at home.
Now on a bit healthier side, i used to make parottas with wheat flour, though it doesn't matches the taste of original parotta, we still like the layer in the wheat parotta and also recently i came to know that it's called as "Lachha Paratha" in North India.
Related : How to make Soft Chapati
What's lachha Paratha ?
Lachha paratha is a layered paratha made from the whole wheat flour/ aata flour. In India, most of the rotis and parathas are made from wheat flour. Based on the stuffing or how it rolled, it has various names !
Compared to the regular roti/chapati, this lachha paratha takes more time to roll. But because of the layers, it's so soft and tastes fabulous. So it is really worth the time and efforts !
Now let's check out on how to make these super soft lachha paratha.
Wheat Parotta| Lachha Paratha
Preparation Time :30 mins | Cooking Time : 20 mins | Makes : 8
Recipe Category: Flat Bread | Recipe Cuisine: Indian
Recipe Category: Flat Bread | Recipe Cuisine: Indian
Ingredients
Wheat flour - 2 cups
Salt - to taste
Oil - 2 tsp + 1 tbsp
Water - required to make soft dough
Wheat flour - 2 cups
Salt - to taste
Oil - 2 tsp + 1 tbsp
Water - required to make soft dough
Take the flour in a bowl, add salt & 2 tsp of oil , mix it well with your hands and then add water slowly to make pliable dough. Keep it aside for 20 mins.
Now make 8 equal balls from the dough, take one dough, rolled into thin sheets (if needed use dusted flour).Spread the oil on the thin sheets.
Sprinkle little flour on the thin sheets, spread it on all sides with your hands,then take one end of the sheet and pleat like saree as shown below.
Once you pleat the dough till it reaches the other end, stretch the pleated dough a little by pulling the pleated dough with your hands and roll into circles as shown below.
Similarly do it for all the dough,at the time of making parotta, take the rolled dough, dusted with flour on both sides and roll gently into required size of parotta.Heat the tawa, apply some oil on tawa , place the rolled parotta.
Cook the parotta on both sides on medium flame until brown spots appear on both sides.
Related : How to make Ragi chapati
Related: How to make Spinach Chapati
Notes:- Be gentle while rolling the parotta, otherwise the layers get merged.
- Make sure that the dough should be easily pliable, neither so soft nor too firm.
- Like all purpose flour, the wheat flour dough is not easily stretchable.
See those lovely layers in the parotta
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