Layered Lachcha Paratha & Flavorful Kadhai Paneer

 Introduction  Layered Lachcha Paratha & Flavorful Kadhai Paneer

Lachcha Paratha is a flaky, multi-layered Indian flatbread, and Kadhai Paneer is a vibrant, spicy North Indian curry made with cottage cheese and bell peppers. Paired together, they make a delicious and satisfying meal!

 

🕒 Recipe Details:

Ingredients

For Lachcha Paratha:

• 2 cups whole wheat flour (atta)

• 2 tbsp oil or ghee
• 1 tsp salt
• Water (as needed)
• Extra ghee or oil (for cooking and layering)
• Dry flour (for dusting)

For Kadhai Paneer:

• 250g paneer, cubed
• 1 large onion, sliced
• 1 large tomato, chopped
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 tbsp oil
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1½ tsp Kashmiri red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves (for garnish)

For Kadhai Masala (optional but recommended):

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2-3 dried red chilies 

• Step-by-Step Instructions

  1. Prepare the Lachcha Paratha Dough

  1. Mix flour, salt, and oil/ghee in a large bowl.
  2. Add water little by little and knead to make a smooth, soft dough.
  3. Cover and let it rest for 20-30 minutes. 

  4. 2. Prepare Kadhai Masala (if using)

  1. Dry roast coriander seeds, cumin seeds, and dried red chilies on low heat until aromatic.
  2. Cool and grind coarsely. Set aside. 

  3. 3. Make Kadhai Paneer 

  4. 1. Heat oil in a kadhai (wok). Add cumin seeds and let them splutter.

     2. Add sliced onions and sauté until golden.

     3. Add ginger-garlic paste and green chilies; cook for a minute.

     4. Add the chopped tomatoes and cook until soft and oil separates.

     5. Add all the powdered spices (including homemade kadhai masala if using) and salt.

     6. Add the bell peppers and sauté for 2-3 minutes (they should stay crunchy).

     7. Add paneer cubes, toss gently, and cook for another 2-3 minutes.

     8. Crush kasuri methi between your palms and add it to the curry.

     9. Sprinkle garam masala and mix well.

     10. Garnish with fresh coriander leaves. Serve hot. 

  5. 4. Roll and Cook Lachcha Paratha 

  6. 1. Divide dough into balls.
     2. Roll a ball into a thin circle. Spread ghee/oil on top.
     3. Sprinkle some dry flour; pleat the rolled dough like a fan.
     4. Coil the pleated dough into a spiral and flatten lightly.
     5. Roll out gently into a disc (don’t press too hard).
     6. Cook on a hot tawa (griddle), applying ghee/oil on both sides, until golden and crisp.
     7. Lightly crush the paratha between your palms to separate the layers. 

  7. 🫓 Serving suggestions:  

  5. Serve hot Lachcha Paratha with flavorful Kadhai Paneer.
  6. Accompany with onion rings, lemon wedges, and a side of raita. 
  7. 
     

  1. 
     
     Tips
     For extra flaky parathas, use ghee for layering.
     You can add a splash of cream to Kadhai Paneer for richness. 
     Adjust chili to taste for spice preference.
     Enjoy your homemade Lachcha Paratha and Kadhai Paneer!