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Lachcha Parotta
Wheat flour/refined flour – 2 cup
Spinach – 200 grams
Ghee – 3-4 tbsp
Ginger baton - ½ inch
Green chilly - 1
Salt - ½ tsp or to taste
Carom seeds - ¼ tsp
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1.Cut the spinach roughly, peel the ginger and cut the green chili into two halves. With help of little water finely grind these ingredients in a mixer jar. Spinach puree is ready.
Knead soft dough
1.Mix spinach puree, 2 tsp ghee, carom seeds and salt. With help of water knead soft dough. For this much water 1/2 cup of water is used. Cover and keep aside for 15 to 20 to set. Roll out the Parotta
1.Grease your hands with ghee and knead the dough again. Now make small from the dough and roll into a dough ball. Dust it with dry flour and with help of rolling pin roll it our thinly. 2.Spread some ghee over the rolled Parotta and fold into a roll giving layers. Roll it round and close it. Dust with some dry flour and roll out into 5 to 6 inch diameter Parotta.
Roast the Parotta
1.Heat the tawa and spread some ghee over it. Place the rolled Parotta into it for roasting. When it is roasted from beneath, flip the side of Parotta. Now when it is roasted from the other side as well, apply some ghee over this side and spread evenly.
2.Flip the side again and apply some ghee over this side as well. Press down the Parotta with a spatula and roast until it gets brown spots. Keep the flame medium. Take off the roasted
3.Parotta from tawa and place it over bowl kept above the plate. Likewise prepare rest of the Parotta as well.
4.Serve these sumptuous Parotta with dahi, raita, pickle, chutney or any sabzi as per your desire.
Suggestions
Whole wheat flour can be used instead of refined flour.
You can also prepare plain Parotta with this dough.
For making 7 to 8 Parotta.
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