In a deep plate add whole wheat flour, salt and oil.
Add water in parts and knead to make a smooth dough.
Add more water if required for the dough. Keep aside for 15-20 minutes.
Divide the dough into large lemon size portions. You will get 3 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.
To make masaledar lacha paratha then add the carom seeds, turmeric powder, coriander powder, garam masala, red chilli powder and salt as per your. Mix well
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 and masala all over. From the top start to fold the paratha. It is like making a paper fan in origami.Fold the dough forming pleats. Grease the pleats in between with some ghee.
Then dust some more dry flour on the folds and slightly start to stretch it by making a up and down motion.
Start rolling the folded edges tightly starting from one corner till the end, and join the edges.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.
Apply ghee on this side and cook for a minute, then turn the paratha and apply ghee. And cook the Masala Lachha paratha until golden brown and cooked through completely.
Flip it a couple of times till the parathas are cooked evenly and make sure to press them lightly while cooking them.
Serve the Whole Wheat Lachha Paratha along with pickles or your favorite Gravy for a weeknight dinner or even for breakfast along with a chutney.
