Friday, July 22, 2016

Wheat Parotta | Lachha Paratha

Wheat parotta , a helathy version of parotta made with wheat flour instead of maida(all purpose flour). I used to grow up with eating lot of parottas from various restaurants in our area, Tirunelveli Town.Parottas in each restaurants have their unique taste. In Tirunelveli district, every city (or even every area) have atleast one famous parotta making restaurant. Whenever we visit our periammas(mom's sister), who are lived in Shencottai and Ilanji, we used to have the famous "Border Kadai" Parotta.
But here in US, still we couldnt find any restaurant to satisfy our "Parotta craving", so i used to make at home.Now on a bit healthier side, i used to make parottas with wheat flour,though it doesnt matches the taste of original parotta, we still like the layer in the wheat parotta and also i came to know that it's called as "Lachha Paratha" in North India.  

Wheat Parotta| Lachha Paratha

Preparation Time :30 mins | Cooking Time : 20 minsMakes :
Recipe Category: Flat Bread | Recipe Cuisine: Indian
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.
That's it, tasty wheat parotta is ready.Serve it with your favorite curry.

  • 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


No comments:

Post a Comment