Lachha Paratha With Potato 65 Recipe

About this recipe

This comforting Indian dinner combines flaky, layered Lachha Parathas with a flavorful and mildly spiced Potato 65. The parathas are golden and crisp, while the Potato 65 brings a delightful touch of street-style indulgence with its tangy and aromatic flavors. Perfect for spice lovers and busy professionals, this recipe balances comfort with sophistication, making it ideal for a weeknight or a casual date night. The dish is vegetarian, high in protein, and keto-friendly, providing a balanced yet satisfying meal.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 200 ml Ghee
• 200 g Dahi
• - Besan
• 200G Red Chilli Powder (Kashmiri) 200g
• 300 g Ginger Paste
• 250 ml Olive Oil
• 100 g Coriander Leaves
• 1Kg Potato
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Prepare the Lachha Paratha dough by mixing whole wheat flour, salt, and 1 tbsp melted ghee. Gradually add water and knead into a soft dough. Rest for 20 minutes.
2. 2. Boil the potatoes and peel them. Mash them lightly, ensuring some chunks remain.
3. 3. In a bowl, mix yogurt, gram flour, Kashmiri chili powder, turmeric powder, garam masala, cumin powder, and ginger paste to create the Potato 65 marinade.
4. 4. Heat 2 tbsp oil in a pan. Add curry leaves and chopped green chilies, sauté until fragrant. Add the potatoes and the marinade, stirring to coat the potatoes evenly. Cook for 5-7 minutes until the potatoes are golden and the spices are absorbed.
5. 5. Roll out the dough into thin circles and brush with ghee. Fold into a pleated fan shape, coil it, and roll out again to create layers. Cook on a hot tawa until golden and crisp, brushing with ghee as needed.
6. 6. Garnish the Potato 65 with chopped coriander and serve alongside the Lachha Parathas for a delicious meal.