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.

1

MIX WELL

mix well making sure everything is well combined

2

WATER - HALF CUP

now add 1 cup water and start to knead the dough

3

OIL - 2 TBSP

also, add 2 tbsp oil and knead to a smooth and soft dough.

4

COVER & REST - 20 MIN

cover and rest for 20 minutes.

5

CORIANDER -1 CUP

firstly, in a mixi take 1 cup coriander, ½ cup mint, 2 clove garlic, 1 inch ginger and 2 chilli

6

AAMCHUR -HALF TSP

add ½ tsp cumin powder, ½ tsp aamchur, ¼ tsp pepper powder, ½ tsp chaat masala and ¼ tsp salt

7

LEMON JUICE - 2 TBSP

also, add 2 tbsp peanut and 2 tbsp lemon juice. peanut helps to make thick chutney absorbing the moisture

8

GREEN CHUTNEY

blend to smooth paste and green chutney is the recipe

9

KNEAD AGAIN

after resting the dough for 20 minutes, continue to knead

10

PINCH BALL SIZED

pinch a small ball sized dough and roll.

11

THIN THICKNESS

dust wheat flour and roll to thin thickness.

12

SPREAD UNIFORMLY

spread 1 tsp green chutney over the rolled roti.

13

CREATE PLEATS

now fold zig-zag way and roll spiral.

14

SESAME SEEDS 

on one side, stick 1 tsp sesame seeds.

15

WHEAT FLOUR -DUST

sprinkle wheat flour and roll gently

16

THICK THICKNESS

roll to slightly thick thickness sprinkling wheat flour if required

17

HOT TAWA

now cook on hot tawa keeping the flame on medium

18

OIL - HALF TSP

roast both sides spreading oil on both sides.

19

ROAST - BOTH SIDES

cook until the paratha turns golden brown and layers separate

20

READY TO EAT

finally, crush the green chutney lachha paratha and enjoy with butter.

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