Thecha Lachcha Paratha

 

                Check out these yummy and flavorsome Thecha Lachcha (flaky) Parathas stuffed with the thecha chutney. It comes out great and can be enjoyed with yoghurt, butter, raita, any side dish or pickles. One can relish it for breakfast, lunch / dinner or as a snack on the go. They can also be a packed as a lunch box meal. In fact you can have them anytime of the day. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it. 

           Thecha is a traditional Maharashtrian chutney that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves / stems, peanuts and a drizzle of some lime juice. 

            You can substitute the hot chilies with some green chili pepper if you wish to make it less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. 

Green Chili Thecha - 

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves with stems
• 1 tsp. oil
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. lime juice 

Paratha - 

• 1 & 1/4 cup whole wheat flour
• 1 tbsp. oil to knead
• pinch of salt
• water as required to knead
• oil to fry the parathas

Thecha - 

            Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes. Switch off the flame and allow it to cool down a little. 

          Add the coriander leaves + stems, salt to taste and roasted peanuts. Pound them in a mortar and pestle into a coarse consistency. 

          (You can also blend in a mixer jar coarsely without adding any water). Add the lime juice and mix well. Keep aside.

 

Paratha - 

         Knead a dough by mixing the whole wheat flour, salt, ghee and required quantity of water. Cover and keep aside for 10-15 minutes. 

          Divide the dough into equal portions and roll out each portion into a thin chapatti by dusting some flour.

          Brush the surface with some oil and then sprinkle some flour over it. Spread the thecha chutney all over the surface. 

          Roll the paratha and then cut into half. Roll out again into a circle. Roll out each circle into a slightly bigger size by dusting some flour. Make similar parathas following this method. 

      

         Heat the tawa and fry the parathas on both sides till brown spots appear on the surface by drizzling some oil. Make all the parathas the same way.

         Serve them hot with any side dish, pickles, raita, yoghurt or butter.

Knead a dough by mixing whole wheat flour, salt, ghee & required quantity of water.  

                        Cover and keep aside for 10-15 minutes.

Heat oil in a pan & sauté the garlic, green chilies & cumin seeds for 2-3 minutes. Switch off the flame & allow it to cool down a little. 

           

Add the coriander leaves + stems, salt to taste & roasted peanuts. Pound them in a mortar & pestle into a coarse consistency. 

Add the lime juice and mix well. Keep aside.

          

Divide the dough into equal portions & roll out each portion into a thin chapatti by dusting some flour. Brush the surface with some oil & sprinkle some flour over it. 

            Spread some of the thecha chutney all over the surface. 

                            Roll the paratha.

                        Cut into half. Roll out again into a circle.

       Roll out each circle into a slightly bigger size by dusting some flour. 

                    Make similar parathas following this method. 

      

Heat the tawa & fry the parathas on both sides till brown spots appear on the surface by drizzling some oil. 

                           Make all the parathas the same way.

  Serve them hot with any side dish, pickles, raita, yoghurt or butter.