Prep 35 mins
Cook 5 mins
This is a variation of the normal lachcha paraatha. Some Spinach is added to the dough to give it some colour, taste and of course fibre.
- 10 pureed fresh spinach leaves
- 1 1⁄2 cups whole wheat flour
- to taste salt
- 1 teaspoon kasuri methi, crushed
- milk, as required
- 6 tablespoons pure ghee
- Take the wheat flour in a bowl. Add salt, carom seeds and spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough. Rest the dough for about 20 minutes.
- Divide the dough into equal portions and after rolling in the dry flour roll out a portion into roti(flat bread). Spread a little ghee and sprinkle some flour. Give a slit from the centre of the roti to the end (as if drawing a radius in a circle).
- Start rolling from one side of the slit to reach the other side, making it resemble a cone. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for another 15 minutes.
- Roll these out into slightly thick circular paraathas.
- Heat a gridle and place a paraatha over it. Cook till half done - few seconds(5-10) and flip over. Reduce flame and spread ghee and turn over. Apply ghee on the second side too cook till both sides are evenly cooked and crisp.
- Similarly make the remaining paranthas and serve hot with chhunda.
- Paraathas can scorch if the heat is too high. The key to a great, crisp paraatha is that each time a paraatha is placed on the griddle the griddle should be very hot.(The griddle has to be thick) But as soon as the paraatha is flipped over, the heat should be reduced and the paraatha should be further cooked only on low flame.