WHEAT FLOUR - 3 CUP
firstly, in a large bowl take 3 cup wheat flour, ½ tsp chilli flakes, ½ tsp salt and 2 tsp oi
mix well making sure the flour is moist
WATER - 1 CUP
now add water and start to knead the dough.
knead to a smooth and soft dough adding water as required.
REST - 20 MINUTES
grease the dough with oil, cover and rest for 20 minutes.
PINCH BALL SIZED
knead the dough slightly and pinch a small ball sized dough and rol
dust wheat flour and roll to thin thickness.
GHEE - 1 TSP
spread a tsp of ghee over the rolled roti.
ZIG ZAG - FOLD
also, sprinkle chaat masala, wheat flour and now fold zig-zag way and roll spiral
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
cook until the paratha turns golden brown and layers separate
POTATO - 4 BOILED
firstly, in a large bowl take 4 potato ½ onion, 2 chilli and ½ tsp ginger paste.
also add ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp aamchur, ½ tsp chaat masala and ½ tsp salt.
CORIANDER - 2 TBSP
now add 2 tbsp coriander and mix well forming a soft dough
READY TO GRILL
to prepare kabab, take a ball sized mixture and stick it to the stick
roast on medium flame greasing oil as required.
ROAST - GOLDEN
roast both sides until it turns crisp
take the lachha paratha and spread 1 tsp green chutney
place prepared aloo kabab in centre.
SALAD - 3 TBSP
top with 3 tbsp salad, 1 tsp chilli vinegar, 1 tsp tomato sauce and 1 tsp green chutney. to prepare chilli vinegar, in a bowl take 1 cup vinegar and add 2 chilli.
roll tight making sure everything is intact
READY TO EAT
finally, enjoy lachha paratha veg roll with more sauce if required