KALE LACCHA PARATHA

KALE MULTILAYERED FLAT BREAD

I’m a big fanatic of greens and millets and I try to include them in daily diet as much as possible. I usually love kale in salads and Dal, fried rice. But for hubby dal has got bit boring so had to come up with an alternative to make him to eat the kale and what could be a better way than this. You can see my other varieties of Paratha’s using Avocado, spinach, methi etc., as well. 

Truly making a laccha paratha is very therapeutic, it relaxes my mind and reduces the stress. Whenever I feel low, I either watch a good movie or do some experiment cooking. This one’s has come out of those experiments as well. 

This goes well with any luscious gravy like Mutter Paneer, Egg curry, Egg korma, Mushroom masala, or even with Dal tadka… If not tastes great with pickle and raita as well. So the recipe is followed below

INGREDIENTS

Whole wheat flour 2 cups
Kale leaves 4
Garlic cloves 2
Cumin powder 1 tsp
Carom seeds/Ajwain 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Oil 1/4 cup
Water 1 cup and to knead additionally

PROCESS

Preparing the DOUGH

1. Massage the kale leaves initially with a drop of oil and then Chop them finely.
   
   

    

2. Grate the garlic and keep aside.
   
   

    

3. Heat a pan and add 1 cup of water, once the water is warm enough add chopped kale leaves, salt, grated garlic, 1 Tsp of oil and cover and steam it for 5 min.
   
   

    

4. Take it off from the stove and let it cool down for 5 min.
5. In a mixing bowl, add wheat flour, cumin powder, crushed carom seeds, steamed kale leaves along with water and bring everything together.
   
   

    

6. Add water if required and knead to a soft dough.
   
   

    

7. Apply some oil(1 tsp) and knead for another 5 min, then Cover it and rest for 15 min.

1. Take a handful of kneaded dough and roll it as thinly as possible using some wheat flour to dusting, roll it thinner and larger than chapati.
   
   

    

2. Grease the rolled out dough and dust some flour on to it.
   
   

    

3. Now take an edge and fold make pleats to rolled out chapathi until everything becomes like a single ribbon.
   
   

    

4. Now gently stretch and start rolling the pleated edges and tuck in the end at the bottom.
   
   

    

   

    

5. Repeat for the remaining dough and keep aside.
6. Now take one rolled ball and roll it gently bit thicker like regular paratha’s.

Roasting the PARATHA’S

1. Heat the tawa on medium heat and once its hot enough transfer the rolled out laccha paratha carefully and roast for a min.
2. Flip and apply some oil/ghee on top and let it roast for 1 min.
3. Flip again and apply some oil/ghee on top and let it roast for 1-2 min
4. Repeat the process until you see the brown spots appear on both the sides of paratha.
5. Cover them in a cotton cloth to keep in the moisture and repeat the same for the remaining dough balls.
6. Serve hot along with luscious gravy curries/Dal tadka/Achaar and raita.