Lal Math Lachcha Parantha

Ingredients

• 2 cups finely shredded fresh red amaranth leaves (lal math)
• 1½ cups whole wheat flour (atta) + for dusting 
• 1 tablespoon ghee + to spread
• 1 teaspoon carom seeds (ajwain)
• 2 green chillies, chopped
• 1 tablespoon finely chopped ginger
• 1 medium onion, finely chopped
• Salt to taste
• 1 teaspoon red chilli powder
• 1 teaspoon chaat masala
• 2 tablespoons chopped fresh coriander leaves  
• Yogurt to serve

Method

1. Heat ghee in a non-stick pan, add carom seeds and sauté for a few seconds. Add green chillies, ginger and onion, mix and saute till translucent.
2. Add salt, red chilli powder and chaat masala and mix well.
3. Add amaranth leaves, mix well and sauté for 2-3 minutes. Switch the heat off, transfer the mixture into a parat and let it cool completely.    
4. Add coriander leaves, whole wheat flour and ¾ cup water, mix and knead into stiff dough.  Cover with damp muslin cloth and let it rest for 10-15 minutes.
5. Divide the dough into equal portion and shape them into balls. Dust some whole wheat flour on the work top, place each ball on it and roll it into a large disc. Apply some ghee and dust some flour and fold to form pleats. Roll into a roundel and press gently. Further toll into a thick disc.
6. Heat a non-stick tawa, place the discs on it one at a time and cook for 2-3 minutes on medium heat. Flip, drizzle some ghee and cook for 2-3 minutes more. Flip again, drizzle some more ghee and cook on high heat for 30 seconds on each side. 
7. Transfer onto serving plates and serve hot with yogurt.