Palak Lachha Paratha


 

Lachha parathas are multi layer flaky, yet soft paratha made by creating many pleated folds while rolling the paratha. I have shared the recipe for making plain lachha parathas earlier.

Palak lachha paratha is made by adding spinach puree to the dough. These parathas are very healthy as they are made with spinach and whole wheat. They are great for lunch boxes too as they stay soft for longer. They are quite simple to make once you know how to get the pleats right. Pair it with a curry of your choice and some pickle for a great meal.

 

 

Ingredients:

Spinach leaves (palak) – 1 cup
Carom seeds (ajwain) – 1 tsp
Whole wheat flour (atta) – 2 cups plus extra for dusting
Oil – 1 tbsp, plus extra for shallow frying parathas
Ghee – 2-3 tsp
Salt – 1 tsp
Luke warm water to knead the dough

Method:

  1. Wash the spinach thoroughly. Boil water in a stock pot. Add 1 tbsp salt to boiling water and add the spinach and cook for 2-3 minutes
  2. Strain the spinach and refresh with cold water to stop cooking any further
  3. Blend the spinach into a smooth puree in a blender.
  4. In a large bowl, add the flour, oil, spinach puree, carom seeds, and salt. Mix it well together
  5. Gradually add water and knead into a smooth and soft dough
  6. Cover it with a damp kitchen towel and let it rest for 30 minutes
  7. Once the dough is rested, knead it again for 1-2 minutes
  8. Pinch out a lemon sized dough and roll it into a thin disc
  9. Apply ghee all over it and dust it with some flour
  10. Start pleating from one edge and slowly go to the other end (refer pictures)
  11. Roll the pleated disc tightly into a circle (refer picture)
  12. Tuck the end well and gently press it. Roll it into a slightly thick disc
  13. Repeat with rest of the dough
  14. Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes
  15. Flip over to cook the other side. Apply 1 tsp oil or ghee (clarified butter)
  16. Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done
  17. Serve hot with pickle or curry of your choice

 

In a large bowl, add the flour, oil, spinach puree, carom seeds, and salt. Mix it well together

In a large bowl, add the flour, oil, spinach puree, carom seeds, and salt

 

Gradually add water and knead into a smooth and soft dough

Gradually add water and knead into a smooth and soft dough

 

Pinch out a lemon sized dough and roll it into a thin disc

Pinch out a lemon sized dough and roll it into a thin disc

 

Apply ghee all over it and dust it with some flour

Apply ghee all over it and dust it with some flour

 

Start pleating from one edge and slowly go to the other end

Start pleating from one edge and slowly go to the other end

 

Start pleating from one edge and slowly go to the other end

Start pleating from one edge and slowly go to the other end

 

Roll the pleated disc tightly into a circle

Roll the pleated disc tightly into a circle

 

Roll the pleated disc tightly into a circle

Roll the pleated disc tightly into a circle

 

Tuck the end well and gently press it

Tuck the end well and gently press it

 

Repeat with rest of the dough

Repeat with rest of the dough

 

Roll it into a slightly thick disc

Roll it into a slightly thick disc

 

Place the rolled paratha on it and let it cook for 1-2 minutes

Place the rolled paratha on it and let it cook for 1-2 minutes

 

Flip over to cook the other side. Apply 1 tsp oil or ghee (clarified butter)

Flip over to cook the other side. Apply 1 tsp oil or ghee (clarified butter)

 

Flip again and gently press using a spatula or wide spoon.

Flip again and gently press using a spatula or wide spoon. Cook until done

 

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