Flaky Kerala Wheat Parotta (Lachha Paratha): A Healthier Take on a Classic
40 minutes
1453 reads
About Flaky Kerala Wheat Parotta (Lachha Paratha): A Healthier Take on a Classic
Craving the irresistible layers and satisfying chew of Kerala Wheat Parotta (Lachha Paratha)? Now you can indulge guilt-free with this healthier whole wheat version of the beloved South Indian flatbread!Flaky, slightly crisp, and incredibly versatile, these parottas are perfect for any meal, from breakfast to dinner. Imagine them alongside a rich curry, a savory stew, or even a simple raita.Follow our easy guide and create perfectly layered parottas that will wow your loved ones. Get ready for a flavor explosion!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Instructions
- In a large mixing bowl, combine the whole wheat flour, oil, egg, lukewarm milk, sugar, and salt.
- Gradually add lukewarm water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth and elastic. This develops the gluten, resulting in a more pliable dough.
- Cover the dough and let it rest for 15-20 minutes. This allows the gluten to relax, making the dough easier to roll.
- Divide the dough into equal portions and shape each portion into a smooth ball.
- Lightly oil each ball, cover, and let rest for another 5-10 minutes.
- On a lightly floured surface, roll out one dough ball into a thin circle.
- Brush the rolled-out dough with ghee or oil.
- Make small pleats by folding the dough like a fan, then roll into a tight spiral.
- Repeat with the remaining dough balls. Cover and let rest for 5 minutes.
- Heat a flat griddle or tawa over medium heat.
- Roll out one rested spiral into a thin circle, resembling a chapati.
- Place the rolled-out parotta on the hot tawa.
- Drizzle with a little ghee or oil and cook for 1-2 minutes per side, or until lightly browned and crisp.
- Serve hot with your favorite curry or side dish.
Recipe Notes
Good To Know
- Use lukewarm milk and water for a softer dough.
- Adding sugar doesn't sweeten the parotta, but helps it achieve a golden brown color when fried.
- Cook over medium heat for best results.
Expert Tips
- For extra flaky layers, brush each parotta layer with ghee or oil before folding and rolling.
- Experiment with different flours like whole wheat or a mix of whole wheat and all-purpose for variations in texture and flavor.
- Serve hot with your favorite curry, chutney, or raita.
Storage Instructions
- Store leftover parottas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Reheat on a griddle or in a dry skillet until warmed through.
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Recipe Nutrition
Calories: 373kcalCarbohydrates: 67gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 45mgSodium: 29mgPotassium: 388mgFiber: 10gSugar: 2gVitamin A: 117IUCalcium: 74mgIron: 3mg
Anu Mary Philip
Articles: 3
3 Comments
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Greetings! you can also add some bacon and some grounded beef for a better taste. I tried this many time and it was yummy I even add some cheez on the tip, I love it when it’s crispy. and if you want more soft, then you have to add Lukewarm milk and water. Mix it well. I will bookmark this website. I am really happy I found this website 🙂 I will check more recipes from a recent posts. Thank you
Thanks
Kollam