lachha paratha recipe/परोटा रेसिपी/parotta recipe kerala style

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

egg

🥗Healthier: flaxseed meal

💰Cheaper: water

Flaxseed meal can act as a binding agent.

Add water to a bowl based on the amount of flour you want.

Add a little salt to the water and mix well.

Directly add flour to the salted water and mix thoroughly.

Knead the flour until it is soft and smooth, washing it like a cloth.

Cover the dough and let it rest for 10-15 minutes.

Divide the dough into small balls, ensuring they are uniform in size.

Coat each ball with ghee and wrap it well.

Add dry flour and a little oil to each ball and wrap again.

Cover the balls and let them rest for another 10-15 minutes.

Flatten each ball into a thin layer like newspaper.

Cook each flattened dough on a hot tava, ensuring it is not too hot to avoid burning.

Flip the parotta occasionally, but do not over-flip to prevent it from drying out.

After cooking, press the parotta with both hands to make it soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens