WHEAT FLOUR - 2 CUP
firstly, in a large bowl take 2 cup wheat flour, ¼ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt.
mix well making sure everything is well combined
WATER - HALF CUP
now add 1 cup water and start to knead the dough
OIL - 2 TBSP
also, add 2 tbsp oil and knead to a smooth and soft dough.
COVER & REST - 20 MIN
cover and rest for 20 minutes.
CORIANDER -1 CUP
firstly, in a mixi take 1 cup coriander, ½ cup mint, 2 clove garlic, 1 inch ginger and 2 chilli
AAMCHUR -HALF TSP
add ½ tsp cumin powder, ½ tsp aamchur, ¼ tsp pepper powder, ½ tsp chaat masala and ¼ tsp salt
LEMON JUICE - 2 TBSP
also, add 2 tbsp peanut and 2 tbsp lemon juice. peanut helps to make thick chutney absorbing the moisture
blend to smooth paste and green chutney is the recipe
after resting the dough for 20 minutes, continue to knead
PINCH BALL SIZED
pinch a small ball sized dough and roll.
dust wheat flour and roll to thin thickness.
spread 1 tsp green chutney over the rolled roti.
now fold zig-zag way and roll spiral.
on one side, stick 1 tsp sesame seeds.
WHEAT FLOUR -DUST
sprinkle wheat flour and roll gently
roll to slightly thick thickness sprinkling wheat flour if required
now cook on hot tawa keeping the flame on medium
OIL - HALF TSP
roast both sides spreading oil on both sides.
ROAST - BOTH SIDES
cook until the paratha turns golden brown and layers separate
READY TO EAT
finally, crush the green chutney lachha paratha and enjoy with butter.