Laccha

spinach (about 1 large bowl, chopped) • tomato • -inch piece ginger • asafoetida (hing) • cumin seeds • carom seeds (ajwain) • coriander powder • or to taste chili powder • oil (for cooking spinach) • white sesame seeds • Salt to taste • Oil as needed for cooking the parathas

For the sabzi: • small boiled potatoes (about 250 grams) • dried fenugreek leaves (kasuri methi) powder • Kashmiri red chili powder • garam masala • turmeric powder • ginger, garlic, and green chili paste • roasted cumin powder • chaat masala • salt • oil • lemon juice •

whole wheat flour (about 240 grams) • carom seeds (ajwain) • salt • salt • red chili powder • cumin powder • sambar masala • chaat masala • Ghee as needed for making the parathas

all-purpose flour (about 1 1/2 cups or 180 grams) • whole wheat flour (about 3/4 cup or 90 grams) • sugar • salt • oil • Water • Ghee • Black salt • Chaat masala • Spiced yogurt for serving

all-purpose flour (about 250 grams) • small bowl ghee (clarified butter) • Salt, to taste • nigella seeds (kalonji)

whole wheat flour (about 480 grams) • salt • oil (for mixing into the dough) • Oil or ghee, as needed, for frying the parathas • water (about 480 ml) for kneading the dough

(about 1/2 pound or 225 grams) fresh fenugreek leaves (methi) • (about 1/2 kilogram or 500 grams) whole wheat flour • green chilies • garam masala • –12 garlic cloves • cilantro leaves • Salt to taste • Oil