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.

Stuffed Egg Paratha

          An easy and simple to make breakfast is waiting for you to relish. So go ahead and try this Stuffed Egg Parathas and enjoy with pickle, butter, chutney or yoghurt. I have added only salt and pepper to the egg stuffing. But you can go ahead and add any other spices or ingredients of your choice. Besides breakfast, they can also be served for brunch, after school snack or as a lunch box meal. 

• 1 & 1/4 cup whole wheat flour
• salt to taste
• 1 tbsp. oil to knead 
• 2 eggs, boiled & mashed
• pinch of salt 
• pinch of pepper powder
• oil to shallow fry

          Knead a tight dough with flour, salt, oil and required quantity of water. Keep aside for 15 minutes. Mix the mashed egg with salt and pepper and keep aside.

          Divide the dough into six portions and the stuffing into three portions. Roll out each portion into a small poori by dusting some flour and keep them aside.

          Take one poori. Spread a portion of the egg mix evenly and cover with another poori. Dust some more flour and roll out into a bigger circle. Make similar stuffed parathas with the remaining dough and egg stuffing. 

          Heat a tawa and shallow fry the parathas, one at a time, on both sides by drizzling some oil over and around the edges. Fry till light brown in colour. Transfer to a serving plate and enjoy  with pickle, chutney, butter or yoghurt.

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.

Stuffed Palak Paneer Paratha

          A healthy version of a stuffed paratha with the goodness of paneer and spinach for a sumptuous breakfast. So start your lovely day with this yummy meal and relish with yoghurt, butter or pickle. 

          It can also be served for snack, lunch or dinner. In fact you can enjoy it anytime of the day. You can also pack for a fuss free lunch box meal too. It is especially a good option for fussy kids. So check out a quick step by step pictorial recipe to prepare this wholesome meal.  

Stuffing - 

• 200 gms. paneer cubes
• 2 bunches spinach, blanched & pureed
• 2 tbsp. oil
• pinch of salt
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. red chili flakes 
• 2-3 tbsp. coriander leaves, chopped

Dough - 

• 1 & 1/2 cups whole wheat flour
• pinch of salt

• 3-4 tbsp. oil to shallow fry 

          Stuffing - Heat 1 tbsp. oil and sauté the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and sauté the spinach and all the powdered spices till dry. Let it cool down. Then mix the mashed paneer, spinach and coriander leaves. Keep aside.

          Dough - Knead a dough with the whole wheat flour, salt and required quantity of water. Keep aside for 15-20 minutes. Divide it into 8-10 portions. 

           Roll each portion into a poori. Take one poori and spread some of the stuffing. Cover with another poori and roll out again. Make similar stuffed parathas with the remaining dough and the stuffing. 

         Heat 1 tbsp. oil and shallow fry the parathas, one at a time till light brown in colour on both the sides. Transfer to a serving plate and serve with yoghurt and / or pickle, 

          

                      Heat 1 tbsp. oil & sauté paneer till light brown. Drain & let it cool
                      down. Then mash well and keep aside.

                      Heat remaining oil & sauté spinach & all powdered spices till dry.
                      Let it cool down. 

                               Mix mashed paneer, spinach & coriander leaves. Keep aside.

                    Roll each portion into a poori. Take one poori & spread some of the stuffing. 

                     Cover with another poori & roll out again. Make similar stuffed parathas 
                      with the remaining dough and the stuffing. 

                      Heat 1 tbsp. oil & shallow fry parathas till light brown on both the sides. 

                          Transfer to a serving plate and serve with yoghurt and / or pickle, 

Green Peas Paratha

          This is a healthy stuffed Peas Paratha made with whole wheat flour. It is a complete meal in itself. Very filling and wholesome, it is best had with yoghurt or pickle. It equally tastes yummy with butter too. Besides having in breakfast, they can also be served for lunch, dinner or as a lunch box meal for young and old alike. So check out an easy step by step pictorial recipe to prepare it.

Filling-

• 1 & 1/2 cups frozen green peas, ground to a paste
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. of asafoetida
• 1 tsp. ginger-garlic paste
• 1 tsp. green chilies paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. kasoori methi (dry fenugreek leaves), crushed

Dough-

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

          For the Filling - Heat oil in a non-stick pan and temper with cumin seeds and asafoetida. Sauté for a few seconds and then add the ginger-garlic and green chili paste. 

          Sauté for a minute on med. flame. Then add the green peas paste and all the dry spices. Sauté till dry. Keep aside to cool.

          For the Dough - Knead together the atta, salt, oil with required quantity of water. Set aside for 15-20 minutes. Divide the dough into equal portions. Roll out each into a small puri and stuff a tbsp. of the filling in it.

          Close all edges and roll out into a circle / chapatti by dusting some flour. Roll the rest of the dough along with the filling in a similar manner.

          Heat a tawa / griddle and fry one paratha at a time with a tsp. of oil till brown on both sides. Fry the rest of the parathas in the same manner. Serve hot with yoghurt and pickle.

                 Stuffing - Heat oil in a non-stick pan & temper with cumin seeds & asafoetida. 
                 Sauté few seconds & add ginger-garlic green chili paste. Sauté for a min. Then
                 add green peas paste & all the dry spices. 

                                  Sauté till dry. Keep aside to cool.

                 Divide dough into equal portions. Roll out each into a small poori & stuff a 
                 tbsp. of the filling in it.

                                  Close all edges.

                 Roll out into a circle by dusting some flour. Roll rest of the dough along with 
                 the filling in a similar manner.

                        Heat a tawa & fry one paratha at a time with a tsp. of oil till brown 
                        on both sides. Fry rest of the parathas in same way. 

                                Serve hot with yoghurt & pickle.