Whole Wheat Parotta | How to make wheat parotta | Lachha Paratha

Whole Wheat Parotta Recipe

If you live in India you must have sure had parottas or paratha. Most fast foods and Indian restaurants can never be complete without a parotta recipe on their menu. My memories over parotta have been with egg curry. Parottas are layered Indian flat bread that can be easily made at home and trust me homemade parottas taste great, and I must admit it takes practice and a bit of patience for excellent results. Follow my tips at the end of the post. Lachha / layered parotta, keral parotta & wheat parotta are all the same. But there are variations where egg is added to the dough. This is an eggless version of parotta which is light one person can eat 2-3 parottas easily. You can pair it with any veg/ non veg curry to go with it and with a tandoori dish it makes an ultimate meal ;-). 

How to make wheat lachha paratha?

Wheat Parotta Recipe

WHEAT PAROTTA | LACHHA PARATHA RECIPE

Recipe Source - Own
Makes - 8 parottas
Prep time - 30 mins
Cook time - 10 mins for entire batch
Serving suggestion - Egg curry, chicken curry or veg curry.

Ingredients 

Whole wheat flour/ atta - 2 cups+ 2 tbsp for layers
Salt - 1 tsp
Baking soda - 1/8 tsp
Sugar - 1 tsp
Warm Water - 3/4 - 1 cup
Oil - 3 tbsp for making dough, greasing layers & cooking parotta

Method

1. In a wide bowl add the flour, salt, sugar, baking soda and mix well with hands to combine. Now add oil and spread evenly in the dough with hands.

2. After you add oil, now add water little by little to form a soft pitable dough. If its sticky don't worry.Spread more oil and cover set aside for 30 mins.

3. Knead the dough for 2 minutes and divide into balls, keep covered. Take one ball roll smooth on kitchen countertop. Using a rolling pin flatten the dough stretching it to the maximum without flipping sides. Sprinkle 1 tsp oil on the flattened dough.

4. Now sprinkle flour and now spread the flour and start folding the dough starting from one end like pleats and join to the other end. 

5. Twist the dough, start rolling from one end joining the other.

6. Flatten the dough with your hand and set aside. Repeat the same for all the dough. Flatten it gently with a rolling pin and set aside. Heat a skillet and add 1 tsp oil. 

7. Add to a medium hot skillet. Place the parotta dough and fry on each side for 1-2 minutes until golden and fully cooked.

8. Serve hot with you favourite curry :-)

Atta Parotta Recipe

Cooks Wisdom

Tip 1

1. I used full whole wheat you can use 50-50 plain flour (maida) + wheat flour (atta)

Tip 2

2. For more flavour you can add crushed jeera/cumin and add to the flour before kneading.

Tip 3

3. Adding baking soda gives flaky layers to the parotta. So never miss to add it.

Tip 4

4. Adding sugar does not add sweetness to the parotta but helps the parotta to have a golden brown colour when fried.

Tip 5

5. You can add warm milk to knead the dough too.

Tip 6. 

6. Be generous and use oil/ ghee to suit your taste. The layers come best when using oil and flour to layer them.

SOME CURRIES TO GO WITH PAROTTA

GOAN EGG CURRY
KADAI PANEER
KERALA EGG ROAST
BOILED EGG CURRY
CHICKEN GHEE ROAST
FRIED CHICKEN CURRY
CHILLI CHICKEN BALTI
HYDERABADI CHICKEN CURRY
MUTTON PEPPER FRY