Lachha Parantha-Whole Wheat

by - January 13, 2017

This is a classic breakfast for almost all the Indian families that I know. If you don't know how to make this, then you need to learn asap, because this really comes in handy when you don't know what to make/you don't have a lot of ingredients.


2 cup whole wheat flour
1 cup all purpose flour
Salt as per taste
1/2 cup warm milk
Water as required(or just a little below 1/2 cup)
4 tbsp Desi Ghee for the Moin


Firstly, add whole wheat flour in a bowl.
Add all the all purpose flour, and salt, and mix it well.
Now add desi ghee and mix it well till you get a crumbly texture in the dough.
Now add some warm milk, slowly. This will make the parantha very crisp.
When you're done with adding the milk, slowly start adding water, according to how much you would need to achieve the dough consistency. It took me almost 1/2 a cup of water to do so.
To see what the dough should be like, you can check out my video, the link is at the end of this page.
Now cover the dough with a damp cloth for 15-20 minutes to rest.
When that is done, kneed the dough once again and then start taking out small portions from the dough.
Roll those portions so they are in a ball shape.
Next, make sure your surface is clean and kneed the dough balls on it using your hands.
They should be very smooth now. The rest of the dough should be covered with a cloth again.
Dust some flour on your surface. I used all purpose flour. And start rolling out your dough to make it as big as you can.
Now spread desi ghee on top of it, and then flour.
Now start folding it like a sari's pleat (watch the video for more clarity)- 2 steps forward, 1 step back.
Now stretch it as much as possible, with gentle hands and make sure you don't break it.
Then, make a coil and tuck the end in any of the sides, top or bottom.
Dip it in dry flour and shake off the excess.
Now roll it out. If required, sprinkle some whole wheat flour.
Meanwhile, the pan is getting hot.
When the parantha is not too thick, and not too thin, it's time to cook it in the pan.
When it's done from one side, flip it, and apply desi ghee on the upper side. You can use oil also(Im cooking it on medium flame).
Once its crispy, it's ready to serve!

Here's the video for more clarity:

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