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.

Egg Kothu Parotta (Shredded Paratha Upma - Street Food from Tamil Nadu)

 

          Egg Kothu Parotta is a simple, yet a delicious street food from Tamil Nadu where some shredded parathas are cooked along with eggs. At times it is also cooked with chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

         

               Egg Kothu Parotta is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavors. 

               I personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. 

               So check out the step by step pictorial recipe to prepare this regional recipe.

• 2 parathas, shredded
• 3 tbsp. oil
• 1-2 eggs, whisked with a pinch of salt & pepper powder
• 2-3 green chilies
• 1-2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

             Heat 1 tsp. oil in a pan and fry the eggs till it is well scrambled. Keep aside. 

             Heat remaining oil and sauté the onion, garlic, ginger and green chilies. Fry till they turn light brown.

             Add the tomato, curry leaves and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

             Add the shredded parathas and the scrambled eggs. Combine everything and keep on frying for 2-3 minutes. 

             When done, add the lime juice and serve, garnished with coriander leaves.

                            Heat 1 tsp. oil & fry the eggs till it is well scrambled. Keep aside. 

                       Heat remaining oil & sauté the onion, garlic, ginger & green chilies. 

                       Fry till they turn light brown.

                                 Add the tomato, curry leaves

                                 and all the dry spices. Mix well & sauté till it is mashed.

                                  Shred the parotta and keep aside. 

                                  Add the shredded parathas .....

                        and the scrambled eggs. Mix well & keep on frying for 2-3 minutes. 

                       When done, add lime juice & serve, garnished with coriander leaves.

                                  Enjoy this yummy South Indian street food. 

Koki Paratha / Flat Bread - Sindhi style

          This is a typical Sindhi style masala paratha made of whole wheat flour. It is quite a popular breakfast that is wholesome, absolutely simple and easy to prepare. Koki is generally enjoyed hot with pickle and yoghurt. Besides, it can be relished anytime of the day for a quick meal. So check the step by step pictorial recipe to prepare it.

          Few basic ingredients and seasonings available in the kitchen are needed to make these flat breads. It has a unique way of cooking (which I skipped for want of time) as it is rolled and cooked twice to get a perfect texture.

          These Koki parathas can be packed for a lunch box meal or as an after-school snack. They are also a great option for picnics and travel as they are quite filling. 

• 1 & 1/2 cups whole wheat flour
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. anardana, whole / crushed
• pinch of salt
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. carom seeds (ajwain)
• 1 tbsp. oil to knead
• 3-4 tbsp. oil / ghee to shallow fry 

          In a large bowl, mix all the above mentioned ingredients (except the last one) and knead into a tight dough by adding required quantity of water. Cover and keep aside for 30 minutes.

          Divide into 5 equal portions. Roll out each portion into a circle and prick with a fork.

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

          Transfer them to a serving plate and serve with yoghurt and pickle for a Sindhi style breakfast. 

                   Mix all the ingredients (except the last one) & knead into a tight dough 
                   by adding required quantity of water. Cover & keep for 30 min.

                                  Divide into 5 equal portions. 

                                  Roll out each portion into a circle & prick with a fork.

                      Heat a tawa & fry Koki parathas, one at a time, on both sides till light 
                      golden in colour, by drizzling some oil over it & around the edges. 

                                Serve with yoghurt & pickle for a Sindhi style breakfast. 

Stuffed Red Cabbage Paratha

           Red cabbage is usually had as a salad, but do try it in a paratha form. It simply tastes yummy and is a healthy option to your breakfast. These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too.

Stuffing - 

• 1 tbsp. oil    (Makes 4-5 parathas)
• 2 cups red cabbage, ground
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder

Paratha - 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• oil to shallow fry

           Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Sauté for few seconds.

          Add the drained cabbage and all the dry spices. continue to stir fry till the moisture has evaporated. keep aside to cool.

          Paratha - Squeeze out the juice from the ground cabbage and keep aside. In a mixing bowl, mix together flour, salt to taste and pepper powder. 

          Add required quantity of water / juice from the cabbage, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the cabbage stuffing. 

          Cover with another poori and roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.