Stuffed Lachcha Paratha (Flaky & Layered Stuffed Flat Bread - Punjabi style)

    

          These yummy flaky, crispy and layered stuffed Parathas are a perfect breakfast menu. In fact, they can be had any time of the day or can be packed as a lunch box meal too. The preparation is a little bit time consuming, but it is worth all the effort. These parathas can now be made easily at home minus the oodles of fat. 

          There are many methods of preparing these flat breads. I stuffed with chopped spring onion, coriander leaves, chaat masala, sesame seeds and chili flakes. These shallow fried flat breads can be relished with any side dish, pickle, yoghurt or butter. So check out the step by step pictorial recipe to prepare it.

         

• 1 cup Atta (whole wheat flour)
• salt to taste
• 1 tbsp. + 1 tsp. oil to knead
• oil to shallow fry

Stuffing - 

• 1/2 cup spring onion, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala 
• 1 tsp. red chili flakes 
• 1 tsp. sesame seeds

         In a bowl sift the Atta and salt. Add 1 tbsp. oil and mix well to resemble bread crumbs. Knead a firm dough with required quantity of water. Leave aside to rest for 15-20 minutes.

         Drizzle a tsp. oil and knead again for a minute or two. Now divide the dough into equal portions. 

         Take each portion and roll out into a chapatti by dusting some flour. Make similar chapattis with rest of the dough and keep aside.

         Take one chapatti and brush with some oil. Then sprinkle some flour on it and some of the stuffing. Cover with another chapatti and seal the edges. 

         

          Now cut vertical lines an inch apart. Fold it from one end to the other like a Swiss roll.

          Flatten it and lightly roll out again into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and stuffing.

         Heat a tawa / griddle and shallow fry each rolled parathas on both sides by drizzling some oil over it and around the edges.

         Drain on a kitchen towel. Fry the rest of the parathas in the same way. Serve them hot with any pickle, yoghurt, any side dish or butter.

                                  Divide the dough into equal portions. 

                      Make chapattis with the dough by dusting some flour & keep aside. Take 

                      one chapatti & brush with some oil. Sprinkle some flour on it & some of 

                      the stuffing. Cover with another chapatti & seal the edges. 

                       Cover with another chapatti & seal the edges. Flatten it & lightly roll out

                       again into a bigger circle by dusting some flour.

                      Cut vertical lines an inch apart. Fold it from one end to the other like a 

                      Swiss roll.

                                  The Swiss roll.

                        Flatten it & lightly roll out into a bigger circle by dusting some flour. 

                        Make similar parathas with the remaining dough and stuffing.

                        Heat a tawa & shallow fry them on both sides by drizzling some oil over

                        it and around the edges.

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

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.