The Shallow Fried layered unleavened bread stuffed with Potatoes, Onion,
cottage cheese, radish is called as Stuffed Parathas. These Paranthas are
not only famous in India but also in other countries. In
these are known as
Ceylons, in Mayanmar it is known as Palata, in Malaysia as farata, in
Singapore as roti canal or roti prata and as Paratha in Trinidad.
Parathas or the Indian Breads play an important role in North Indian
Breakfast. A variety of Parathas are made - they ranging from Aloo ka
Paratha, Mooli ka Pratha, Gobi Paratha, Paneer Paratha and Methi Paratha.
Lachha Parantha is a class of these Parathas.
Whole Wheat Flour
1 tsp cooking oil ( per paratha)
Butter or Ghee
Drinking Water for Kneeding flour
Salt to taste
To be ground :