Coriander Laccha Paratha
Coriander Laccha Paratha is an Indian flatbread floavoured with coriander leaves spiced with green chilies and whole spices like Ajwain and Kalonji. This is a pleated and rolled out bread which turns out flaky after cooking.
Servings 10 medium rotis
Ingredients
- 2 cups Wheat flour
- 1 cup Coriander Paste
- Salt to taste
- 3 to 4 Green Chilies
- 1 tsp Ajwain / Carrom Seeds
- 1 tsp Kalonji / Onion Seeds
- 2 tsp Ghee
- Ghee for cooking
- Water as required for kneading the dough.
Instructions
- Wash and prep the coriander leaves.
- Take it in a mixer jar along with green chilies and grind to a smooth paste by adding required water.
- In a wide bowl, take the flour along with salt, ajwain, ghee and add the coriander paste.
- Mix well together and slowly add the water to knead to a soft pliable dough.
- Cover and let it rest for 15 minutes.
- When ready to make the laccha paratha, knead the dough again and divide into equal balls.
- Use flour or oil to dust or grease the balls before rolling into a 6 to 7 inch disc.
- Once you roll out to a big disc, apply ghee as required all over the top and dust a little flour.
- Now starting from bottom, start pleating into thin strips and make a long rope.
- Circle the whole rope as a ball, press down handful of kalonji seeds on top and dust well again.
- Roll out to a 5 to 6 inch discs and continue with all the balls.
- Heat a tawa and grease with ghee.
- Cook the paratha on both sides by applying ghee on both sides.
- Serve hot with side dish.
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