### TranslatedIngredients: 2 cups Whole Wheat Flour,1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,1/2 teaspoon Turmeric powder (Haldi),Salt - to taste,2 tablespoons Sunflower Oil,Water - as required,Ghee - to layer and cooking parathas ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Masala Lachha Paratha Recipe, attach the atta kneading blade into the Zodiac Master Chef Jar.Once done add whole wheat flour, red chilli powder, garam masala powder, turmeric powder, salt to taste and 1 tablespoon of oil into the jar.Close the jar and turn on the atta kneading function. Add little water at a time from the nozzle until you notice the dough comes together. Towards the end when the dough has come together drizzle a little more oil. Run the food processor until the dough comes away from the sides of the jar. Divide the dough into large lemon size portions. You will get 8 to 9 portions. Preheat a skillet on medium heat. If you are using a cast iron skillet, then grease the skillet well and allow it to preheat.Shape each dough portion into a round ball, press it between the palm of your hands.Dust the dough in flour and roll it into a 6 inch diameter circle. Smear the ghee over the rolled dough and dust a little flour all over. Fold the dough forming pleats. Grease the pleats in between with some ghee.Roll the folded dough into a swiss roll. Flatten the dough between your palms, dust in flour and roll into a 4 to 5 inch circle. Place the rolled layered Lachha Paratha on the preheated skillet. Cook for a few seconds and flip.Drizzle ghee and cook the Masala Lachha paratha until golden brown and cooked through completely.Serve the Whole Wheat Lachha Paratha along with Mango Achar, Paneer Butter Masala or your favorite Vegetarian Gravy for a weeknight dinner or even for breakfast along with a chutney.
