Palak Lachcha Paratha Recipe
Palak Lachcha Paratha is a delightful and nutritious Indian flatbread made with whole wheat flour and spinach. This recipe combines the goodness of spinach with the flavors of Indian spices to create a delicious and healthy dish. Lachcha Paratha gets its name from the layered appearance of the bread, which is achieved by folding and rolling the dough several times. Here’s a step-by-step guide to making Palak Lachcha Paratha.
- 2 cups whole wheat flour
- 1 cup finely chopped spinach (palak)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain seeds (carom seeds)
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- Water for kneading the dough
- Extra oil or ghee for cooking
1. Preparing the Dough:
Start by washing the spinach thoroughly and finely chop it. You can also blanch the spinach if you prefer. b. In a mixing bowl, add the whole wheat flour, finely chopped spinach, cumin seeds, ajwain seeds, red chili powder, turmeric powder, and salt.
2. Kneading the Dough:
Gradually add water and knead the ingredients together to form a smooth and firm dough. b. Add a teaspoon of oil or ghee to the dough and knead it again for a couple of minutes until the dough becomes soft and pliable. c. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
3. Rolling the Parathas:
After the dough has rested, divide it into equal-sized portions and roll them into small balls. b. Take one dough ball and roll it into a small disc using a rolling pin and some dry flour. c. Apply a little oil or ghee on the rolled disc. d. Now, fold the disc into half to form a semi-circle. e. Apply oil or ghee on the semi-circle and fold it again to form a triangle. f. Roll the triangle into a spiral or pinwheel shape. g. Repeat this process for all the dough balls.
4. Cooking the Parathas:
Heat a griddle or tawa on medium-high heat. b. Place one rolled paratha on the hot griddle and cook for about 1-2 minutes until you see bubbles forming on the surface. c. Flip the paratha and apply some oil or ghee on the cooked side. d. Cook until both sides are golden brown and crispy, pressing gently with a spatula. e. Repeat this process for the remaining parathas.
Palak Lachcha Parathas are best served hot with yogurt, pickles, or any chutney of your choice. b. You can also serve them with a side of raita or a simple tomato-onion salad.
You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder. b. You can also add other spices like garam masala or coriander powder for added flavor. c. Ensure that the parathas are cooked on medium-high heat to get that crispy texture.
Palak Lachcha Paratha is not only visually appealing but also packed with the goodness of spinach and whole wheat. This versatile flatbread can be enjoyed as a standalone meal or as an accompaniment to a variety of Indian dishes. It’s a great way to sneak in some greens into your diet while savoring the flavors of Indian cuisine. Enjoy your homemade Palak Lachcha Parathas!