The kick of the hot Pav Bhaji and chaat masala in a flaky Masala Lachcha Parantha. That fell apart appearance is appetising too!

MASALA LACHCHA PARANTHA

Active ingredients

1 1/2 cups whole wheat flour (gehun ka atta) + for dusting
Salt to taste
1 tbsp oil
Ghee for applying
Pickle to serve
Yogurt to serve
Spice mix
1 tsp red chilli powder
1 tsp pav bhaji masala
1 tbsp coriander powder
1/2 tsp chaat masala
Salt to taste

Technique

1. Take whole wheat flour in a parat. Add salt and 3/4 cup water and knead to a soft dough. Add oil and continue to knead for 1-2 minutes. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. To make the spice mix, integrate together red chilli powder, pav bhaji masala, coriander powder, chaat masala and salt in a bowl.
3. Take a part of the dough and shape it into a ball.
4. Dust the worktop with some entire wheat flour, place the dough ball on it and roll it into a thin disc. Use some ghee and spread it equally. Sprinkle 1 tbsp of the spice mix in addition to some whole wheat flour and pleat from one end to the other. Roll into a spiral and press it lightly. Reserve for 10 minutes.
5. Dust the worktop with some entire wheat flour, and roll the spiral to a disc of medium density.
6. Heat a non-stick tawa, place the disc on it and cook on medium heat for 2-3 minutes. Flip, prepare the other side for 2-3 minutes too. Use some ghee on both sides and cook for a couple of seconds.
7. Location the parantha on a worktop, lightly squash it.
8. Serve hot with pickle and yogurt.

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