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.
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- 1Take 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.
- 2Divide 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).
- 3Start 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.
- 4Roll these out into slightly thick circular paraathas.
- 5Heat 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.
- 6Similarly make the remaining paranthas and serve hot with chhunda.
- 8Paraathas 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.
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Nutritional Facts for Palak Lachcha Paraatha (Indian Fried Bread With Spinach )
Serving Size: 1 (357 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 326.4
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 12.0 g
- Cholesterol 49.1 mg
- Sodium 22.3 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 6.0 g
- Sugars 0.2 g
- Protein 6.9 g
The following items or measurements are not included: