A classic North Indian dry curry that brings together tender potatoes, cauliflower florets, and sweet green peas in a medley of aromatic spices. This simple, one-pan dish is a weeknight dinner staple, perfect with hot rotis or dal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
251cal
8gprotein
30gcarbs
12g
Ingredients
500 g Cauliflower (Cut into medium florets)
300 g Potato (Peeled and cut into 1-inch cubes)
1 cup Green Peas (Fresh or frozen)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing, optional but recommended)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Homestyle, perfectly spiced Aloo Gobi Matar with crispy vegan Laccha Paratha. Pure comfort food!
This awadhi dish is perfect for lunch. With 706.69 calories and 15.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Tomato (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
0.25 cup Water (For steaming, use as needed)
0.5 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida (if using), followed by the finely chopped onion.
Sauté the onions for 5-7 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
Add the ginger-garlic paste and slit green chilies. Cook for another 60-90 seconds until the raw aroma disappears.
2
Build the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with the back of your spoon, until they break down and become pulpy.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
Sauté the masala for 3-4 minutes, stirring frequently, until you see oil starting to separate from the edges of the mixture. This indicates the spices are well-cooked.
3
Cook the Vegetables
Add the potato cubes to the masala first. Stir well to coat them evenly and cook for 4-5 minutes, allowing them to slightly roast.
Now, add the cauliflower florets. Gently toss everything together to ensure the cauliflower is also well-coated with the masala.
Add the green peas and the 1/4 cup of water. The water is primarily to create steam, not a gravy.
Stir once, reduce the heat to low, and cover the pan with a tight-fitting lid.
Let the vegetables cook in their own steam (dum style) for 15-18 minutes. Stir gently once or twice in between to prevent sticking, but avoid over-mixing.
Check for doneness by piercing a potato and a cauliflower floret with a fork; they should be tender but not mushy.
4
Finish and Garnish
Once the vegetables are cooked through, remove the lid. If there is any excess moisture, increase the heat slightly and cook for a minute to dry it out.
Sprinkle the garam masala over the dish. Crush the kasuri methi between your palms and add it to the pan. This releases its essential oils and aroma.
Gently mix to combine the finishing spices without breaking the vegetables.
Turn off the heat, garnish with freshly chopped coriander leaves, and let the dish rest for 5 minutes for the flavors to meld.
Serve hot with roti, paratha, or as a side with dal and rice.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
