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