A vibrant and wholesome medley of fresh vegetables cooked in a savory onion-tomato masala with aromatic Indian spices. This everyday North Indian classic is a perfect, healthy side dish for rotis and dal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
202cal
6gprotein
29gcarbs
8g
Ingredients
1 large Potato (Peeled and diced into 1/2-inch cubes)
1 large Carrot (Peeled and diced into 1/2-inch cubes)
1 cup French Beans (Trimmed and chopped into 1-inch pieces)
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.
This punjabi dish is perfect for lunch. With 658.03 calories and 13.71g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (Or to taste)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Water (As needed for cooking)
Instructions
1
Heat oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and stir for a few seconds.
2
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
3
Stir in the chopped tomatoes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.
4
Add the diced potatoes, carrots, French beans, and cauliflower florets to the pan. Gently stir for 2-3 minutes to coat all the vegetables evenly with the masala.
5
Pour in 1/4 cup of water, reduce the heat to low, cover the pan, and let the vegetables cook for 10-12 minutes. Stir once or twice in between to prevent sticking. The vegetables should be about 80% cooked.
6
Add the green peas, mix gently, and cover the pan again. Cook for another 5-7 minutes until all the vegetables are tender but still hold their shape. Avoid overcooking to prevent them from becoming mushy.
7
Turn off the heat. Sprinkle the garam masala over the sabzi and garnish with freshly chopped coriander leaves. Give it a final gentle mix. Let it rest for 5 minutes before serving.
8
Serve the vegetable sabzi hot with fresh rotis, parathas, or as a side dish 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.
