Coriander Stuffed Lachha Paratha
Makes 6 lachha parathas
For the stuffing:
¼ bunch coriander leaves (Wash and clean leaves. Drain out water thoroughly and chop finely)
1 cheese cube, finely grated (optional)
¼ teaspoon salt
In a small bowl, mix chopped coriander leaves, salt and grated cheese (optional).
For the dough:
350 g whole wheat flour ( gehun ka atta )
1/2 teaspoon salt
1 teaspoon oil
150 ml warm water
9 teaspoon ghee / oil for topping
In a bowl, combine the flour and salt and knead into soft and pliable dough with 150 ml warm water.
Add the oil and knead again till the dough is smooth and elastic.
Cover and keep in an air tight container for 4 - 5 hours or overnight in a refrigerator.
Remove from refrigerator and allow become normal temperature (or half an hour).
Divide the dough into 6 equal parts.
Use a little flour to roll each portion into circles of approximately ( 8 - inch ) diameter ( slightly bigger than normal chapati ).
Dust off any excess dry flour. Apply ½ teaspoon oil / ghee on top of the rolled roti evenly.
Sprinkle coriander – cheese mixture evenly (or any other filling - egg filling, keema filling, paneer filling ...)
Roll the gathered roti into a circle to resemble a scroll (like a Swiss roll ). Repeat this process for remaining dough.
Apply little oil on top and keep in an airtight container for one hour.
Heat a flat frying pan or griddle. Reduce heat to medium and cook lachha parathas till golden brown on both the sides / you can see the layers clearly ( approximate cooking time 8 minutes for each paratha ). Apply oil / ghee during frying.