Hariyali Laccha Parantha
Give your traditional laccha paranthas a break and try making these winter-special hariyali laccha paranthas instead
Made with spinach and flavoured with kasuri methi, these parathas can be served along with raita or pickle of your choice
I served them with beetroot raita and bathua raita
Do give it a shot and if you do, then don't forget to share a Cooksnap
Hariyali Laccha Parantha
Give your traditional laccha paranthas a break and try making these winter-special hariyali laccha paranthas instead
Made with spinach and flavoured with kasuri methi, these parathas can be served along with raita or pickle of your choice
I served them with beetroot raita and bathua raita
Do give it a shot and if you do, then don't forget to share a Cooksnap
Cooking Instructions
- 1
Blanch spinach leaves in boiling water for 3-4 mins.
- 2
Immediately add the spinach to ice water to stop the cooking process. Then blend and make a puree.
- 3
Combine flour, salt, red chilli powder, turmeric, ghee and ajwain.
- 4
Add spinach puree and knead a stiff dough.
- 5
Leave the dough aside for 5-10 mins to rest. Then divide the dough in individual small balls.
- 6
Roll the individual dough ball, apply ghee, sprinkle with little flour and kasuri methi.
- 7
Using fanfold technique, roll the dough and then flatten it using a rolling pin.
- 8
Cook the parathas for 3-4 mins on each side, applying desi ghee on both the sides.
- 9
Serve the parathas hot with curd or raita or pickle of your choice.
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Translated from Cookpad India -
Malai tadka with laccha paratha Malai tadka with laccha paratha
#goldenapron#reststyle
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