masala lachcha paratha

1. knead soyabean flour and wheat flour with spinach paste and keep it aside for some time

2. make a thin chapati and greece with ghee and sprinkle a salt, pepper and ajwain

3. now start creating pleats by folding with the help of fingers and stretch it as much as possible

4. begin to roll the pleated dough like a swiss roll and secure end by pressing gently

5. top it with kasuri methi

6. sprinkle some flour and again roll it to make a round paratha

7. take chapathi tawa and place the rolled paratha

8. after a minuter flip off and cook the other side

9. once the golden brown spots start appearing on both sides grease with little ghee

10. flip and roast both sides

11. serve with pickle and yoghurt