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Palak Lachcha Parantha with Chhunda | Indian Dishes
from: Sanjeev KapoorFew wonderful Indian Style recipes from worlds best chef Sanjeev Kapoor.
Palak Lachcha Parantha with Chhunda
Ingredients
- 8-10 fresh spinach leaves, pureed
- 1 1/2 cups whole wheat flour (atta)
- Salt to taste
- 1 tsp carom seeds (ajwain)
- Milk as required
- 6 tbsp pure ghee
Method
Take
whole wheat flour in a bowl. Add salt, carom seeds and mix. Add spinach
puree to the flour and mix. Add sufficient milk and knead into a soft
dough and rest it for about fifteen minutes.
Divide the dough into
equal portions and roll in dry flour. Roll out a portion into roti.
Spread a little ghee and sprinkle a little flour. Give a slit on side
upto the centre of the roti and start rolling from one side of the slit
to reach the other side. Stand it upright and press lightly. Similarly
use up the remaining dough. Rest them for about ten minutes and roll
out into slightly thick paranthas.
Heat a tawa and place a parantha
over it. Cook for a minute and flip over. Spread ghee and cook for a
minute. Flip over again and spread some more ghee on the other side and
cook till both sides are evenly cooked and crisp.
Similarly make the remaining paranthas and serve hot with chhunda.
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