Thecha Lacha Parantha

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Preeti Kalia (@hobbi_espassion)

A tangy and spicy parantha perfect for those who love bold flavors.

Thecha Lacha Parantha recipe
Prep Time
15min
Cook Time
10min
Total Time
25min

Ingredients

4 Servings
(1 serving = 1 parantha with chutney)

Thecha Chutney

  • mustard oil
    mustard oil
    1 1/2tbsp
  • cumin seeds
    cumin seeds
    1tsp
  • green chillies
    green chillies
    15piece
  • raw peanuts
    raw peanuts
    1cup
  • garlic
    garlic
    20clove
  • salt to taste
    salt to taste
  • green coriander
    green coriander
    1/2cup
  • raw mango
    raw mango
    1piece

How to make Thecha Lacha Parantha

Prepare Thecha Chutney

  1. Step 1

    Heat mustard oil in a pan.

  2. Step 2

    Add green chillies and cumin seeds. Cook for a few seconds.

  3. Step 3

    Add garlic and peanuts, cook for two minutes.

  4. Step 4

    Add green coriander and cook for another minute.

  5. Step 5

    Switch off the flame and let it cool down.

  6. Step 6

    Add grated raw mango after peeling the skin.

  7. Step 7

    Coarsely grind the mixture.

Nutrition (per serving)

Calories

382.5kcal (19.13%)

Protein

11.5g (23%)

Carbs

22.5g (8.18%)

Sugars

4.5g (9%)

Healthy Fat

25.0g

Unhealthy Fat

4.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the raw mango is peeled before grating.

FAQS

  1. How do I make Thecha Lacha Parantha step by step?

    To make Thecha Lacha Parantha, start by heating 1.5 tbsp of mustard oil in a pan. Add 1 tsp of cumin seeds and 15 green chillies, cooking for a few seconds. Then, add 20 cloves of garlic and 1 cup of raw peanuts, cooking for about two minutes. Stir in 0.5 cup of chopped green coriander and cook for another minute. Once done, let the mixture cool, then peel and grate 1 raw mango and mix it in. Finally, coarsely grind the entire mixture to create a tangy and spicy filling for your parantha.

  2. Is Thecha Lacha Parantha suitable for a vegan diet?

    Yes, Thecha Lacha Parantha is suitable for a vegan diet as it contains no animal products. The main ingredients are mustard oil, green chillies, peanuts, garlic, green coriander, and raw mango, all of which are plant-based.

  3. What can I substitute for raw mango in Thecha Lacha Parantha?

    If you can't find raw mango, you can substitute it with a bit of lime or lemon juice for acidity. Alternatively, you could use a small amount of tamarind paste to achieve a similar tangy flavor, though the taste will vary slightly.

  4. How should I store leftover Thecha Lacha Parantha?

    To store leftover Thecha Lacha Parantha, let it cool completely and then place it in an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing the paranthas, which can last for up to a month. Just make sure to separate each parantha with parchment paper to prevent sticking.

  5. What dishes pair well with Thecha Lacha Parantha?

    Thecha Lacha Parantha pairs wonderfully with yogurt or raita to balance the spiciness. You can also serve it with pickles or a side of salad for a refreshing contrast. For a complete meal, consider serving it alongside a lentil dish or a spicy curry.

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Preeti Kalia

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