Palak lachha paratha step-by-step recipe with photos.
What is 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. This flatbread is made by creating a loop with the dough and that's how it gets its name - lachha means coil or loop.
Lachha paratha originates from Punjab and is similar to the South-Indian Malabar paratha. It can be made either with plain flour (maida) or whole wheat flour (atta), or a combination of both. I prefer to make it with atta.
About this recipe
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.
Whole wheat flour: I prefer to make these parathas with whole wheat flour (atta). However, you may use plain flour (maida) or a combination of both.
Spinach: Spinach is blanched, pureed, and added to the dough.
Ghee: Ghee is applied to the dough before creating the folds. This helps in creating the layers and making the paratha flaky.
Carom seeds: This is an optional ingredient and is added to make the paratha more flavourful.
Step by step instructions
1. In a large bowl, add the flour, oil, spinach puree, carom seeds, and salt
2. Gradually add water and knead into a smooth and soft dough
3. Pinch out a lemon sized dough and roll it into a thin disc
4. Apply ghee all over it and dust it with some flour
5. Start pleating from one edge and slowly go to the other end
6. Keep pleating until you reach the other end
7. Begin from one end and start rolling the pleated disc tightly
8. Roll the pleated disc tightly into a circle
9. Tuck the end well and gently press it
10. Repeat with the rest of the dough
11. Roll it into a slightly thick disc
12. Place the rolled paratha on it and let it cook for 1-2 minutes
13. Flip over to cook the other side. Apply 1 teaspoon oil or ghee
14. Flip again and gently press using a spatula or wide spoon. Cook until done
Tips for make best palak lachha paratha
Use ghee and not oil to make the paratha. This will make the paratha more crispy.
Grind the spinach into a smooth paste making sure there are no big pieces or stalks.
Roll gently without applying much pressure. This will help in keeping the layers intact.
Keep the thickness of the paratha medium. Thin parathas will not retain the layers and thick ones will take a long time to cook.
Palak lachha paratha
- 1 cup spinach leaves palak
- 1 teaspoon carom seeds (ajwain)
- 2 cups whole wheat flour (atta) plus extra for dusting
- 3 tablespoon ghee plus extra for shallow frying parathas
- 1 teaspoon salt
- Lukewarm water to knead the dough
- Wash the spinach thoroughly. Boil water in a stockpot. Add 1 tablespoon salt to boiling water and add the spinach and cook for 2-3 minutes
- Strain the spinach and refresh with cold water to stop cooking any further
- Blend the spinach into a smooth puree in a blender.
- In a large bowl, add the flour, 1 tablespoon ghee, spinach puree, carom seeds, and salt. Mix it well together
- Gradually add water and knead into a smooth and soft dough
- Cover it with a damp kitchen towel and let it rest for 30 minutes
- Once the dough is rested, knead it again for 1-2 minutes
- Pinch out a lemon sized dough and roll it into a thin disc
- Apply ghee all over it and dust it with some flour
- Start pleating from one edge and slowly go to the other end (refer pictures)
- Roll the pleated disc tightly into a circle (refer picture)
- Tuck the end well and gently press it. Roll it into a slightly thick disc
- Repeat with rest of the dough
- Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes
- Flip over to cook the other side. Apply 1 teaspoon oil or ghee (clarified butter)
- Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done
- Serve hot with pickle or curry of your choice