Lasooni palak recipe | laccha masala paratha | sabzi and parath recipe
Ingredients
For lasooni palak
For spinach puree:
- 300 grm or 2 big bunch of palak
- 3 tbsp coriander leaves
- 2 green chilli
- 1 inch ginger
- 3 garlic cloves
For sabzi
- 3 tbsp oil
- 1 tsp jeera
- 2 cardamoms
- 1 bay leaf
- ½ cup or 1 big size chopped onion
- 1 tbsp ginger-garlic paste
- 2 chopped green chilli
- 1 tbsp besan
- ¼ cup or 1 medium size chopped tomatoes
- Salt to taste
- ¼ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- Spinach or Palak puree
- ½ cup water or as required
- ½ tsp sugar
- 3 tbsp curd
- ½ tsp garam masala
- 1 tsp kasuri methi
For tadka
- 2 tbsp ghee
- 5-6 chopped garlic cloves
- ½ tsp sesame seeds
- 2 dry red chilli
For laccha paratha
- 2 cup wheat flour
- Salt to taste
- 2 tsp oil
- ¾ cup water or as required
- Melted ghee
- Red chilli powder
- Garam masala
- Sesame seeds
- Coriander leaves
- Oil to roast paratha
Instructions
Making lasooni palak
- in a large pan, add 3 cups of water to a rolling boil. add 3 bunch palak into boiling water.
- allow boiling for 2 minutes or until palak blanches well. drain off the palak and drop it into ice-cold water. this helps to retain the green color of palak.
- Remove water and transfer the blanched palak into the blender. Also add coriander leaves, ginger, garlic, and green chili. Without adding any water grind it into a smooth paste. Keep aside.
- Now in a pan heat oil and saute bay leaf, cardamom, cinnamon, and cumin seeds. Sauté until it turns aromatic.
- Then add chopped onion until the color changes slightly.
- Add ginger-garlic paste and chopped green chili. Sauté for a minute.
- Then add 1 tbsp besan and saute until besan turns aromatic.
- Now add chopped tomatoes, some chopped palak leaves, cumin powder, coriander powder, turmeric powder, and salt. splash some water and cook everything on low flame.
- furthermore, add palak puree, some water, and sugar. saute slightly.
- simmer for 3 minutes or until flavors are absorbed well and gravy becomes thick.
- now add curd and mix well.
- Lastly, add garam masala and Kasuri methi. Mix well.
- Take out sabzi into a bowl.
- to prepare tempering, heat 2 tbsp ghee and saute chopped garlic until it turns golden brown.
- add 1 dried red chili and ½ tsp sesame seeds. saute slightly.
- finally, pour tempering over lasooni palak and enjoy with paratha.
Making masala laccha paratha
- In a mixing bowl, add wheat flour, oil, and salt. Add water gradually and knead the semi-soft dough for paratha.
- Cover and rest the dough for 30 minutes.
- Then knead again two-three times to get the smooth dough.
- Divide the dough into equal portions and make smooth balls and flatten between your palm one by one.
- Dust one disc using dry flour and roll into a 10-12 inch diameter circle. Apply 1 teaspoon of melted ghee or oil on top and sprinkle red chili powder, salt, garam masala, sesame seeds, coriander leaves, and some dry flour.
- Now start folding and pleating all the way. Then by holding two ends, swing and tap on the board to stretch it slightly.
- Then roll into a spiral-like swiss roll. Make all the rolls similarly.
- Now dust one roll and using a rolling pin roll into a 6-inch diameter circle.
- Roast the paratha on hot tawa using oil till both sides have golden brown spots
- Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.
- Serve laccha paratha with palak sabzi.
Notes
For lasooni palak
- boil palak leaves only 2-3 minutes, do not overcook it.
- when palak leaves to boil, immediately transfer into ice cold water helps to stop its cooking process.
- cook palak puree on medium flame until oil separates from the sides of the pan.
- apply melted ghee to paratha.
- spread some dry flour to separate layers from each other.
- roll gently and slightly thick laccha paratha.
- roast paratha on medium flame.