Punjab x China

Spring onion lachha paratha

Name: Spring onion lachha paratha
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 1/4 cups maida (all-purpose flour, plain flour); 3/4 cup whole wheat flour (wholemeal atta flour, chapati flour); 1/2 cup boiling plus 3 tbsp cold water; 6 finely sliced spring onion (green onion, scallion); 1/2 tsp ajwain (carom seeds); 1 tbsp sesame oil; 2 tbsp ghee; 1/4 tsp black pepper; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp chinese chilli oil; 1 tsp grated ginger; 1/2 tsp sugar; 1 tsp sesame seeds; Salt, to taste

A Shanghai scallion pancake and a Punjabi lachha paratha. Same flaky layers, double the fan club.

50 minTime

8 gProtein each

mediumSpice

Layers from two street stalls2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

374kcalsame

8 gproteinsame

5 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1¼ cups

Whole wheat flour (wholemeal atta flour, chapati flour)¾ cup

Water½ cup boiling, plus 3 tbsp cold

Spring onion (green onion, scallion)6, finely sliced

Ajwain (carom seeds)½ tsp

Sesame oil1 tbsp

Ghee2 tbsp

Black pepper¼ tsp

Soy sauce2 tbsp

Rice vinegar1 tbsp

Chinese chilli oil1 tbsp

Ginger1 tsp, grated

Sugar½ tsp

Sesame seeds1 tsp

Saltto taste

Method

5 steps

1Mix the flours and salt. Pour in 1/2 cup boiling water, stirring with a spoon, then the cold water. Knead 4 minutes into a soft dough and rest 20 minutes.
2Mix the ghee, sesame oil, ajwain and pepper into a paste.
3Divide into 4. Roll each very thin, brush with the paste and scatter spring onion. Roll up into a rope, coil into a snail and rest 5 minutes, then roll out to 15 cm.
4Cook on a tawa on medium heat, spreading 1 tsp of the paste on each side, for 3 minutes a side until golden and crisp. Scrunch from the edges towards the centre to open the layers.
5Mix the soy, rice vinegar, chilli oil, ginger, sugar and sesame. Cut the parathas into wedges and serve with the dip.

Serve it like this

Stack the wedges slightly fanned on a board with the flaky edges facing out. Put the dip in a small bowl and scatter sliced spring onion over the top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Spring onion lachha paratha

Make it your way

Ingredients

Method

Make it a meal