Tuesday, February 21, 2012

Spinach lachha paratha


Laccha Paratha is a one of the types of flat breads usually made with Whole wheat flour. The term "laccha" means rings in Punjabi, the dough is stretched, rolled in a way to form rings, stuffed with ghee/butter/dalda and roasted, resulting in layered paratha. Here in this recipe, i have used bunch of fresh spinach leaves and one way of making laccha paratha other way is in methi garlic laccha paratha.



Serve:6 parathas
Time: 25 minutes(including resting time)
Cuisine:Punjabi



Ingredients:
1 Cup fresh spinach(puree)
1 and 1/2 Cups Whole wheat flour
1tsp carom seeds(ajwain/owa)
milk as required
salt to taste
6tsp clarified butter/ghee


Method:
1. In bowl, take whole wheat flour, salt, carom seeds/owa, spinach puree. Knead into a silky soft dough while adding required amount of milk. Cover and keep aside for at least 15 minutes.



2. Divide the dough into equal portions. Roll a portion into small thick roti. Spread a little ghee and sprinkle little flour.


3. Give a slit on side upto the center of the roti and start rolling from one side to reach other side. Stand it upright and press lightly(see in picture). Do this to all dough bolls and rest them all for about 10 minutes.


4. Roll out into slightly thick parathas. Roll out on one side only, do not flip and roll out gently without affecting layers otherwise paratha will end up like roti.


5. Heat a non stick pan, roast paratha, apply ghee on both side and cook evenly and crisp.








6. Loosen lightly before serving to make the layers separate. Serve hot with chhunda, pickle, raita with choice of gravy curry.


Note:
1. This kind of paratha can be with many variation using gobi(cabbage),green onion, radish,mint with sauted tomato etc. Use your imagination.


2.You can always replace ghee with oil. But want to taste real lachha then ghee is essential.



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