Ingredients

For the dough

  • 2 cups all-purpose flour (maida)
  • ½ cup whole-wheat flour
  • ½ tsp salt
  • 2 tbsp oil or melted ghee
  • ¾ cup warm water, or as needed

For the herb filling

  • ½ cup fresh coriander, finely chopped
  • ¼ cup fresh mint, finely chopped
  • ¼ cup fresh spinach or fenugreek leaves, finely chopped
  • 2 green chilies, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp sesame seeds
  • ½ tsp red chili flakes
  • ½ tsp cumin seeds
  • ½ tsp crushed coriander seeds
  • ½ tsp chaat masala
  • ¼ tsp black pepper
  • Salt to taste

For layering

  • 3–4 tbsp melted ghee or oil
  • 2–3 tbsp dry flour
  • Extra sesame seeds for sprinkling

For cooking

  • 3–4 tbsp ghee or oil

👩‍🍳 Instructions

1. Make the dough
Add flour and salt to a large bowl. Mix in the oil or ghee. Gradually add warm water and knead until you have a soft, smooth dough.

Cover and let it rest for 20–30 minutes. Resting helps make the dough easier to roll and layer.

2. Prepare the herb mixture
Combine coriander, mint, spinach/fenugreek, green chilies, garlic, sesame seeds, chili flakes, cumin, coriander seeds, chaat masala, black pepper, and salt.

Mix thoroughly.

3. Divide the dough
Knead the rested dough once more and divide it into 6 equal balls.

4. Roll the first layer
Dust your work surface with flour and roll one dough ball into a thin rectangle or large oval.

Brush lightly with melted ghee.

5. Add the filling
Spread a thin layer of the herb mixture over the dough, leaving a small border around the edges.

Sprinkle a little dry flour and sesame seeds over the filling. Layering with fat and dry flour helps create the flaky texture characteristic of lachha-style breads.

6. Create the pinwheel
Roll the dough tightly from one long side into a log.

Cut the log into 1½–2-inch pieces.

Take each piece and gently press/roll it into a small round, keeping the spiral layers intact.

7. Roll gently
Dust each pinwheel with flour and gently roll it into a thick round. Don’t press too hard, or the layers will disappear.

8. Cook
Heat a heavy skillet or tawa over medium heat.

Place one prepared pinwheel on the hot pan. Cook for about 1–2 minutes, then flip.

Brush the cooked side with a little ghee or oil. Flip again and brush the other side.

Cook until both sides are deep golden brown and crispy, pressing gently around the edges with a spatula.

9. Make the remaining rolls
Repeat with the remaining dough and filling.