Masala Lachcha Parantha

Interactive experience

Products and recipes

The kick of spicy pav bhaji and chaat masala in a flaky lachcha parantha will prove to be surprise that you will remember. That crumbled appearance is appetising too!

Ingredients

• 1½ cups whole wheat flour (gehun ka atta) + for dusting
• Salt to taste
• 1 tablespoon oil
• Ghee for applying
• Pickle to serve
• Yogurt to serve
• Spice mix
• 1 tsp red chilli powder
• 1 tsp pav bhaji masala
• 1 tsp coriander powder
• ½ tsp chaat masala
• Salt to taste

Method

1. Take whole wheat flour in a parat, add salt and ¾ cup water and knead to a soft dough. Add oil and continue to knead for 1-2 minutes. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the spice mix, combine together red chilli powder, pav bhaji masala, coriander powder, chaat masala and salt in a bowl
3. Divide the dough into equal portions and shape them into balls.
4. Dust the worktop with some whole wheat flour, place a dough ball on it and roll it into a thin disc. Apply some ghee and spread it evenly. Sprinkle 1 tablespoon of the spice mix along with some whole wheat flour and pleat from one end to the other. Roll into a spiral and press it lightly. Repeat this process with the remaining balls. Set aside for 10 minutes.
5. Dust the worktop with some whole wheat flour, and roll each spiral into a parantha of medium thickness.
6. Heat a non-stick tawa, place the paranthe, one at a time, on it and cook on medium heat for 2-3 minutes. Flip, cook the other side for 2-3 minutes as well. Apply some ghee on both sides and cook for a few seconds.
7. Place each parantha on a worktop and lightly crush.
8. Transfer onto serving plates and serve hot with pickle and yogurt.

Equipment

• Stanton Stainless Steel 30 cm Nonstick Dosa Tawa — Buy