Multigrain Laccha Paratha Recipe – Vegan

If you are bored of the basic chapati and paratha, then you need to try this yummy Multigrain Laccha Paratha recipe. Made with different flours, this paratha recipe offers taste as well as health. For this recipe, we have used wheat flour, ragi flour, jowar flour, chickpea flour and maize flour, however, you can mix and match with flours available to you. Making a Laccha Paratha uses a special pleating technique in which the chapati is folded in such a way that layers are formed.

You can either make plain laccha paratha or add some spices like red chilli powder, dry mango powder and garam masala to make it more flavourful. The addition of black sesame seeds, carom seeds and kasuri methi leaves, adds to the classic flavours of paratha. Pair up the Multigrain Laccha Paratha with dals, curries or sabzi of your choice and enjoy.

Do try this recipe, rate it and let us know how it turned out to be.

How to make Multigrain Laccha Paratha

Step 1 – Knead a dough

Add all the flours to a bowl. Now add carom seeds, kasoori methi leaves, salt as per taste and mix the dry ingredients. Now add lukewarm milk in batches as mix well. You can add extra milk as and when needed. Knead well to form a smooth dough. Grease the dough with a few drops of oil and set it aside for 15 minutes.

Step 2 – Roll out the dough

Now pinch out a large ball from the dough, dust it with flour and flatten it out a bit using your hands. Use a rolling pin to roll out the dough into a thin chapati. Now start folding/pleating the chapati in such a way that it forms a zig-zag pattern. Once a log of folded chapati is formed,

Step 3 – Make laccha paratha

Now fold the log in such a way that it forms a spiral. Dust with flour, sprinkle some black sesame seeds on it and roll it out to form a paratha.

Step 4 – Cook and serve

Place the rolled out laccha paratha on a hot tawa and cook from both sides by applying some ghee. Once cooked, serve it with the main dish and enjoy.

Ingredients of Multigrain Laccha Paratha

• 4 Servings
• 1 cup wheat flour
• 1/4 cup chickpeas flour
• 1/4 cup maize flour
• 1 teaspoon kasoori methi leaves
• 1 cup lukewarm milk
• 1/2 teaspoon black sesame seeds
• 1/4 cup jowar flour
• 1/4 cup ragi flour
• 1/2 teaspoon carom seeds
• salt as required
• 1 tablespoon ghee