Lal Math Lachcha Parantha Sanjeev Kapoor Khazana

Do you find it hard to get your kiddos to eat leafy greens? Try this unique Lal Math Lachcha Parantha, a perfect combo to start your day on a healthy note.

LAL MATH LACHCHA PARANTHA

Ingredients

1 medium bunch of fresh amaranth leaves (lal math), finely shredded
1 cups whole wheat flour (atta) + for dusting
1 tbsp ghee + to spread
1 tsp carom seeds (ajwain)
2 green chillies, chopped
1 tbsp finely chopped ginger
1 medium onion, finely chopped
Salt to taste
1 tsp red chilli powder
1 tsp chaat masala
2 tbsps fresh coriander leaves, chopped

Method

1. Heat ghee in a non-stick pan, add carom seeds and saut for a few seconds. Add green chillies, ginger, onion and mix. Cook till translucent.
2. Add salt, red chilli powder, chaat masala and mix well.
3. Add the amaranth leaves and saut for 2-3 minutes and allow to cool completely. Transfer the mixture in a parat.
4. Add coriander leaves, whole wheat flour, cup water and knead into semi-stiff dough and cover with damp muslin cloth and 10-15 minutes.
5. Divide the dough into equal portion and shape it into balls and dust some atta on a work top. Roll it into large disc, apply some ghee and dust some whole with flour and fold to form pleats. Roll into a roundel and press gently. Roll into a thick disk.
6. Heat a nonstick tawa. Cook the parantha for 2-3 minutes on medium heat. Flip, drizzle some ghee and cook for 2-3 minutes more. Drizzle some more ghee and cook on high heat for 30 seconds on each side.
7. Serve hot with yogurt.

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