KALONJI & MICROGREENS LACCHA PARATHA is a multi-layered and flaky Indian bread, flavored with fresh herbs,microgreens and Nigella seeds. A variation of a very popular in LACCHA PARATHA of North Indian cuisine. This is a non-stuffed plain paratha, that can be paired with any gravy curry, raita, dals/lentil stews.
What is Lachha paratha?
Lachha paratha is a popular Indian layered flat-bread which has many flaky layers. The word ‘Laccha’ means layers in Hindi. Thus, it has got the name as laccha paratha.
Difference between Laccha paratha and Malabar parotta?
Although they look similar and share similar attributes such as the crispy flakiness and layers. Malabar parotta is more flaky compared to Laccha paratha, as malabar parotta is made with Maida/APF completely which has higher gluten percentage. Also the dough of Malabar parotta needs more oil to make it more pliable and flaky.
How LACCHA PARATHA is made?
Making this laccha paratha is like an artwork and more number of pleats/folds you make more numbers of layers you can achieve.
- This paratha is made by rolling the dough first to a very thin circle, and then, apply ghee/oil and sprinkle some dry flour and the start pleating.
- Then form a circle by bringing the edges together and then rolled into a dough ball again, like a pinwheel.
- Then, rolled again and roasted on hot skillet.
Where I learnt this recipe?
I learnt the recipe of Laccha paratha from my mother, she used to make this and serve it along with ALOO KURMA. I just added few greens and spices to elevate the flavor of this flaky bread.
What are MICROGREENS ?
Microgreens are considered baby plants, falling somewhere between a sprout and baby green. They are vegetable greens and harvested when they’re very tender like 1-3 inches small. They’re very aromatic and have high concentrated nutrient content and come in many variety of colors and textures. I learnt about this power packed microgreens from my Friend on Instagram Sweta sagarika @globaldaawat , she’s an amazing cook, gardener and wonderful person. Hop onto her blog globaldaawat.com to checkout her amazing recipes and videos.
What microgreens I used in KALONJI & MICROGREENS LACCHA PARATHA ?
And coming to the Microgreens I used in this LACCHA PARATHA are Nigella seed microgreens, Flax seed microgreens, and Fresh mint leaves.
Checkout more amazing bread recipes here.
KALONJI MICROGREENS LACCHA PARATHA
Ingredients
- 2 cups Whole wheat flour
- 2 tbsp Kalonji / Nigella seeds
- 1 tsp Salt
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1 clove Garlic grated
- 1 tbsp Cooking oil
- Water to knead the dough
For layering
- Cooking oil
- Flour
- 2 sprigs Fresh mint
- ½ cup Microgreens
Instructions
Preparing the dough
- In a mixing bowl add whole wheat flour, salt, chili powder, Kalonji(nigella seeds), coriander powder, cooking oil, grated garlic and give it a nice mix.
- Now add water little by little and make sure everything is incorporated completely. Knead and make a soft pliable dough similar to roti dough.
- Cover the dough with a slightly damp cotton towel and let it rest for 30 minutes
- Chop the fresh mint and the microgreens you're using and keep them handy while you prepare to roll out the dough.
Making the Laccha paratha
- Knead the dough again for 2-3 min and Divide the dough into 10-12 portions and shape them into balls.
- Dust the dough ball and roll it even and as thin as possible.
- Apply butter/ghee/cooking oil generously and sprinkle some dry flour on top.
- Now place few chopped mint and chopped microgreens on the rolled out dough and spread it evenly.
- Now grad the edge from a side and start making pleats and make a pinwheel of the pleated dough.
- Dust again and roll the paratha to make a 6 inch and make sure you're not applying too much pressure while rolling.
Roasting the laccha parathas
- Heat a griddle. Keep the rolled laccha paratha on the hot griddle.
- Apply ghee/cooking oil on paratha and keep turning and roast on both sides until brown spots appear.
- Remove the paratha from the griddle and gently press the hot paratha in between your palms to open the layers.
- Repeat rolling and roasting for the remaining dough as needed.
- Serve warm laccha parathas with curry, raita, dals/lentil stews.
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