How to Prepare Perfect Lobhia parantha
Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, How to Prepare Super Quick Homemade Lobhia parantha. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lobhia parantha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lobhia parantha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Lobhia parantha using 10 ingredients and 9 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Lobhia parantha:
- 1 cup leftover lobhia curry
- 1 onion chopped
- 1 green chilli finely chopped
- 2 tbsp Coriander leaves chopped
- 1/2 “ ginger finely chopped
- 1/2 tsp red chilli powder
- 1/2 tsp amchoor
- 1/2 tsp garam masala
- to taste Salt
- Wheat flour dough to make parantha
Instructions to make Lobhia parantha
- Take a small wok or a flat pan
Add leftover lobhia to it and dry it on high flame. - Keep stirring to avoid burning and sticking to the bottom.
- Switch off the flame when all the gravy is dried up and you will get latpat lobhia grains.
- Add finely chopped onions, Chopped ginger,green chilli and coriander leaves
Mix well with a spoon and let it cool - Add little salt, redchilli powder, amchoor and garam masala and mix well with hands
This all is added as we have included onions- otherwise lobhia already has masalas - Now pinch little dough (wheat flour)
Roll a little and Put the stuffing
Close it carefully and pat in between your palms to secure a bit - Now roll it big on your kitchen platform with the help of a rolling pin
- Make tawa hot and place the lobhia stuffed parantha and cook greasing with ghee on both the sides till crispy
- Enjoy it hot with yogurt and pickle
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