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Thecha Laccha Paratha

2 cups whole wheat flour (gehun ka atta)
2 tbsp ghee
2 tbsp ghee for cooking
2 tbsp finely chopped coriander (dhania)
whole wheat flour (gehun ka atta) for dusting and rolling

For Thecha
1 tsp oil
1/2 tsp cumin seeds (jeera)
5 garlic (lehsun) cloves
10 chopped green chillies
2 tbsp coriander (dhania)
1 tsp lemon juice
salt to taste


To make thecha laccha paratha, combine, whole wheat flour, salt, oil and knead into a soft dough using approx. 3/4 cup water.
2. Divide into 4 equal portions and keep aside.
3. Heat oil in a pan, add cumin seeds, garlic cloves, green chillies.
4. Saut on medium flame for 3 to 4 minutes, remove and transfer into a mortar pestle.
5. Add coriander, lemon juice and salt and muddle until its mashed well.
6. Now take a portion of the dough and roll 9 inch thin roti using little flour for rolling.
7. Apply tbsp ghee and tbsp of thecha mixture and spread it evenly on the rolled roti.
8. Sprinkle little coriander and wheat flour over it and make the pleats of the roti and twist to make a swiss roll.
9. Now roll into 7 inch paratha using little whole wheat flour for rolling.
10. Heat a non-stick tava (griddle) and cook each paratha on both the sides, using tbsp ghee, till brown spots appear on both the sides.
11. Serve thecha laccha paratha hot with raita and pickle of your choice.



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