Lachcha means layered – a paratha with layers and made with spinach puree. Makes for a perfect healthy meal.
1. Spinach Leaves (Palak) – 1 bunch, washed well
2. Whole Wheat Flour – 2 cups
3. Carom Seeds (Ajwain) – 1 tsp
4. Salt – 1 tsp or to taste
5. Green Chillies – 2-3, finely chopped
6. Red Chilli Powder – 1/2 tsp
7. Cumin Powder (Jeera Powder) – 1 tsp
8. Clarified Butter (Ghee) – 1/4th cup
9. Water – as required
1. Boil 4 cups of water in a saucepan. To the boiling water, add the spinach leaves for 1 minute.
2. Keep another bowl ready with chilled water and some ice cubes. Drain the spinach leaves from the hot water and immediately place them in the cold water bowl. Allow to cool for another minute or two.
3. Then drain from cold water and place the blanched spinach leaves in the mixer grinder along with chopped green chillies. Blend to a fine paste.
4. Sieve the flour into a bowl. Add salt, red chilli powder, cumin powder and 1 tbsp of oil. Give it a mix using a whisk.
5. Start adding the spinach puree slowly and start kneading the dough. Add as much spinach puree as requires to knead the dough into a tough dough. Cover the dough and let it rest for 15 minutes.
6. Now on a floured surface, take a small ball from the dough and roll it out in a circle. Spread oil on the rolled out chapatti.
7. Using a knife, cut the circle into thin strips running the knife from the top to bottom. Now gather all the thin strips and roll in from top to bottom to form a ball again.
8. Roll out the dough again gently into a paratha (slightly thicker than a chapatii)
9. Heat a griddle or Tawa. Now place the prepared paratha on the hot griddle and cook it from one side for a few minutes. Then turn and cook the paratha from the other side.
10. Apply oil on both sides and cook until the paratha is cooked through well. Once cooked you will be able to see the layers in the paratha sticking out.
11. Prepare all the parathas this way.
Serve with onion and tomato yoghurt and some pickle.