Laccha Paratha with multi grain flour

Multi grain laccha paratha is not exactly health food but who doesn’t like to indulge in flaky parathas once in a while?

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The multi grain flour used for this recipe gives the parathas a certain texture that is different from the ones made with refined flour.

I especially enjoy the part when you flip the bread on the hot griddle and watch the folds opening up!

Click the link below for the video recipe:

Multi Grain Laccha Paratha                       Makes 8

Ingredients:

For the dough

Whole wheat multi grain flour – 2 cups

Salt – ¼ tsp

Oil – 2 tsp

Water – ¾ to 1 cup or as required

For rolling out

Ghee/Clarified butter – 1 ½ tblsp

Vegetable oil - 1 ½ tblsp

All purpose flour – for dusting

Kasuri methi/Dried fenugreek leaves – as required

Roasted crushed cumin coriander seeds – as required

Method:

1.    Mix the salt and oil with the flour. Add in water little at a time to make soft smooth dough. Knead for 2 to 3 mins, cover and rest for at least 20 mins.

2.    Once the dough has been rested, knead it lightly and divide it into 8 equal sized balls.

3.    Melt the ghee and add in the oil. Mix well and keep ready.

4.    Roll out each ball as thinly as you can. Use a dusting of all purpose flour as required. Brush with the ghee oil mix. Sprinkle with all purpose flour and the kasuri methi or cumin coriander seeds. For the plain ones just the flour.

5.    Smear the dry flour all over the surface and fold it from one end to the other in a fan fold or accordion fold.

6.    Stretch gently with the fingers to elongate the folded dough.  With the folds facing up, roll the dough from one end into a pinwheel disk. Tuck the open end under. Similarly, prepare the rest of the balls.

7.    Use a dusting of flour to roll out the discs to a thick paratha. Apply very little pressure on the rolling pin while rolling.

8.    Cook the parathas on a low heat till both sides get a  light  colour on them and the folds start to open up. Brush with oil on both sides and cook the oiled sides before removing the bread from the pan.

9.    Serve the Laccha Parathas hot with a curry or a subzi.

© Rinki’s Kitchen