Kale & Spinach Lachha Paratha
Servings Prep Time
16-17parathas 15minutes
Cook Time
30minutes
Servings Prep Time
16-17parathas 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Remove the stem from kale leaves. Clean spinach and kale leaves and chop them fine.
  2. In a mixing bowl, add atta (wheat flour) kale and spinach leaves, carom seeds, kalongi and salt. Mix it well.
  3. Make a semi soft dough by adding water slowly and mixing the flour well. Cover it and keep it aside for 10 minutes.
  4. In this quantity you can make 16 to 17 parathas. Divide dough in to equal lemon size balls. Dust it with dry wheat flour. Take one ball on to wooden surface and roll it using by rolling pin. Apply some oil on top of the roti and sprinkle some dry wheat flour on top.
  5. Fold round dough back and forth as shown in the picture.
  6. Stretch the dough a bit and then roll it in circular shape. Once its done, cover it and keep it aside.
  7. Make all lachha partha dough balls following the same process, cover it and keep it aside for 5 minutes.
  8. Take one dough ball on wooden surface, dust with dry wheat flour and roll it to a 6” circle. Heat a pan (tava) at medium heat.
  9. Place paratha on tava, when it begins to puff up, flip it over and grease some oil, allow it to cook, then flip it over and apply some oil. Cook the paratha from both sides until golden color.
  10. Once its done, take it out and place on a plate and keep it covered.
  11. Kale & spinach lachha parathas are ready to be served.
  12. The paratha goes very well with pickle, curd or any kid of curry.
  13. Pack this yummy paratha for kids lunch box with beans fry or any dry sabji or tomato sauce whatever your kids like.