Coriander Garlic Lachha Paratha

Name: Coriander Garlic Lachha Paratha
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup whole wheat flour; 1 cup all purpose flour; 1 tbsp minced garlic; 1.5 tbsp coriander chopped; 1/4 th tsp salt; 1/4 th tsp ajwain; 6 tbsp oil approximately for frying; 1/4 cup water

Kumkum Chatterjee @cook_12055532

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Coriander garlic lachha paratha is an amazing and flavourful North Indian type flat bread.It is also healthy as essential nutrients are incorporated in it. It is an authentic crispy and flaky layered paratha and the aroma of fresh garlic and coriander is simply delicious.These flaky parathas pairs well as a side dish with main course meals of chicken,mutton or any vegetarian preparations like paneer or mixed vegetable korma.

Kumkum Chatterjee @cook_12055532

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Ingredients

2 servings

1/2 cupwhole wheat flour
1 cupall purpose flour
1 tbspminced garlic
1.5 tbspcoriander chopped
1/4 th tsp salt
1/4 th tspajwain
6 tbspoil approximately for frying
1/4 cup water

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Steps

1

Mix wheat flour and all purpose flour.Sprinkle ajwain (carom seeds) and little chopped coriander.Add 1 tbsp oil and 1/4th cup water to the flour and knead into a dough.Cover with a damp cloth for 30 minutes.Divide dough into 4 equal balls.Keep the minced garlic and chopped coriander in a plate.Roll out dough.
2

Spray little oil over the rolled out dough. Sprinkle flour over it and start rolling it like an elongated paper fan. Then twist it like a coil. Seal the other end underneath the dough. Smear little oil on the dough and start rolling it. Don't roll it too thin. Final rolled out disc should be little thick so that the layers are visible. Pinch garlic and chopped coriander on one side.
3

Heat a frying pan and place the rolled out paratha. Sprinkle oil and cook for few minutes over medium-high flame. Flip and cook till light brown spots appear on the paratha and garlic. Slightly loosen the layers. Serve flavourful garlic coriander crispy hot lachha paratha with some veg or non-veg curry or spicy hot mixed pickle.