To prepare dough,
take flour and a little salt in a mixing bowl and mix. Add some sambhar puree and knead into soft dough.
Heat a non-stick tawa.
Divide the dough into
equal portions and shape them into balls.
Dust the worktop with
some flour and roll out half the balls to thick discs. Spread some ghee on top of each disc and fold the disc into half. Spread some more ghee and again fold into half to make triangles. Roll it out to make a triangle shaped paranthas.
Place the triangular
paranthas on hot tawa, one at a time, and roast, turning sides till golden specks appear on both sides.
To make lachcha
parantha, dust the worktop with some flour and roll out each of the remaining balls to a long sheet. Spread some ghee on top, fold into zig-zag pleats and twist in to make a circle. Roll out the circles to make a lachcha parantha.
Roast the lachcha
paranthas on hot tawa from both sides till golden specks appear.
Spread some more
ghee on roasted paranthas and arrange them on a serving platter. Serve hot with bowls of carrot raita and spinach raita.