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KALONJI MICROGREENS LACCHA PARATHA

Kalonji microgreens laccha paratha is a multi-layered flaky Indian bread, flavored with fresh herbs,microgreens and Nigella seeds. It tastes great with any curry, raita, dals/lentil stews.  
Prep Time15 minutes
Cook Time20 minutes
Resting time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Flatbreads, Healthy recipes, healthy snacks, Kid friendly recipes, Laccha paratha, Lunch box recipes, Parathas, Vegetarian
Servings: 4
Author: Shravani Abhishek

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.