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.

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.

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.

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.

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.