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.

Lauki Paratha (Bottlegourd Paratha / Indian Flat Bread)

 

          Lauki Paratha with some pickle or yoghurt is a very good combination for a weekend breakfast. Healthy and nutritious, it is also a perfect snack recipe and an ideal lunch box meal for young and old alike. It tastes absolutely yummy with rich creamy yoghurt or any type of pickle you fancy, homemade or store bought. Do not forget to serve with few sliced onion and green chilies for that extra kick and as it goes well with this sumptuous paratha. So check out the step by step pictorial recipe to prepare it. 

          This version of Lauki Paratha is an easier method as the grated lauki is directly mixed with whole wheat flour and rest of the ingredients and kneaded into a dough. There is another method where the grated lauki is stuffed into the dough and then rolled into parathas. You can choose whichever is best suited. 

• 2 cups lauki (bottlegourd), grated
• 2 cups whole wheat flour (atta)
• 1/4 tsp. salt
• pinch of turmeric powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds
• 1 tsp. kasuri methi, crushed
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 2-3 tbsp. coriander leaves, chopped
• oil to shallow fry

          In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

          Add water, if needed and knead it into a soft dough. Smear a tsp. of oil over it and keep aside, covered, for 10-15 minutes. 

          Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

          Heat a tawa and roast the parathas, one at a time, on both sides. Then apply some oil and fry till golden brown. 

          Fry the remaining parathas in the similar way. Serve hot with pickle or yoghurt for a wholesome meal. 

In a mixing bowl, add all the above mentioned ingredients (except oil to shallow fry) and give it a nice mix. 

Add water, if needed  knead it into a soft dough. Smear a tsp. of oil over it & keep aside, covered, for 10-15 minutes. 

Divide the dough into equal portions. Roll out each portion into a paratha by dusting some flour. 

            Heat a tawa & roast the parathas, one at a time, on both sides. 

                Then apply some oil and fry till golden brown. 

                   Fry the remaining parathas in the similar way. 

               Serve hot with pickle or yoghurt for a wholesome meal. 

Pudina Paratha (Mint Flat Bread)

           Bored with the usual Parathas? Then try this yummy and aromatic Mint Paratha and relish it with any side dish, yoghurt, butter or just pickle. It is not only easy and simple to make but a very healthy and nutritious breakfast, brunch and snack item. Have it hot right out of the tawa for an unforgettable experience. They also serve as a perfect lunch box meal too. So check the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour
• 1/4 tsp. salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. ajwain (carom seeds)
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasred cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil
• 2 tbsp. yoghurt
• 1 cup + 1/2 cup mint leaves, chopped & loosely packed
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to shallow fry

           In a bowl, combine whole wheat flour, green chilies, ginger, 1 tbsp. oil, 1 cup mint leaves and all the dry spices. 

          Knead into a tight dough with required quantity of water. Apply some oil and keep aside for 15-20 minutes.

          Divide into equal portions. Roll out each portion into a circle by dusting some flour. Smear some oil over it and sprinkle some flour and chopped mint leaves.

          Fold into a semi circle and again smear some oil, followed by mint leaves and flour respectively.

          Fold into a triangle and roll out again by dusting some flour. Make similar parathas with rest of the dough and keep aside.

          Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling some oil over it and around the edges. Fry on both sides till light golden in colour. 

          Serve them hot with any side dish, yoghurt, butter or just pickle. 

Mix whole wheat flour, green chilies, ginger, 1 tbsp. oil, 1 cup

     mint leaves & all dry spices. Knead into a soft dough with

 required quantity of water. 

                                  Apply some oil & let it rest for 15-20 minutes.

                    Divide into equal portions. Roll each portion into a circle by dusting 
                    some flour. Smear some oil & sprinkle chopped mint leaves & flour.

                   Fold into a semi circle & again smear with some oil, followed by a sprinkle
                   of mint leaves and flour.

                                  Fold into a triangle.

                  Roll out by dusting some flour. Do the same with rest of the dough in the same 

                   way and keep aside.

                   Heat a tawa & shallow fry the parathas, one at a time, by smearing some oil.

                   Fry on both sides till light golden brown. 

                     Serve them hot with any side dish, yoghurt, butter or just pickle.

Soya Peas Paratha

          Enjoy the first meal of your day with these healthy and yummy parathas. They have the goodness of green peas and soya granules. Very easy and quick to prepare, serve them with some butter, chutney, pickle or yoghurt. 

          Besides breakfast, they can also be relished for brunch, lunch or dinner. In fact they can be had anytime of the day and whenever you desire. Pack for your lunch box meal too, if you wish. So check out the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour 
• 1/4 cup soya granules
• 1/2 cup blanched frozen peas, ground coarsely
• salt to taste
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tsp. sesame seeds
• 1 tbsp. oil to knead
• 1/2 tsp. garam masala powder
• oil to shallow fry

          Soak the soya granules in lukewarm water for 10 minutes. Then drain and squeeze out all the water. 

          Mix together all the given ingredients (except oil to shallow fry) with required quantity of water into a dough. Cover with a damp cloth and keep aside for 15-20 minutes.

          Divide the dough into 6-7 equal size balls. Roll out each portion into a small chapatti and keep aside. Roll the remaining balls and keep them ready to be shallow fried.

          Heat a tawa / skillet and fry all the parathas, one at a time, till light brown on both sides by drizzling some oil around the edges. Serve them hot with chutney, pickle or yoghurt.

  

                      Mix all ingredients (except oil to shallow fry) with some water into a 
                      dough. Cover with a damp cloth & keep aside for 15-20 minutes.

                       Divide the dough into 6-7 equal size balls. 

                        Roll out each portion into a small chapati & keep aside. 

                        Roll the remaining balls & keep them ready to be shallow fried.

                        Heat a tawa & fry all the parathas till light brown on both sides by 
                        drizzling some oil around the edges. 

                                  Serve them hot with chutney, pickle or yoghurt.