1. Add salt and baking powder to large bowl.
2. Sieve flour into a large bowl.
3. Add 1 tbsp. butter, curds, mix into flour with fingers.
4. Add enough water to make a soft, pliable dough.
5. Knead with palms till very smooth.
6. Cover with moist cloth, keep aside for 15-20 minutes.
7. Divide dough into 6 parts.
8. Knead one into a ball, roll into a thick chappati.
9. Apply half remaining butter onto chappati.
10. Roll into a tight cylinder.
11. Hold one end down, snake down spiral to form a pile.
12. Press down gently with palms.
13. Roll again to a thick chappati.
14. Spread out remaining butter onto it.
15. Spread one sixth portion of spinach over this.
16. Fold one end over the other, to overlap like envelope.
17. Fold long ends in over centre to form a square.
18. Roll carefully to a thick sqaurish paratha.
19. Put on a warmed griddle, roast on both sides till brown spots appear.
20. Drizzle fat on both sides, roasting till crisp and golden.
21. Sprinkle some roasted poppy seeds or sesame seeds on top.
22. Repeat for remaining dough and spinach.
23. Serve hot with curds or chutney.

Variation:
You can grind the spinach and add to dough instead, if desired.
This will make the lacchha parathas a lovely green in colour.

Making time: 30 minutes
Makes: 6 parathas
Shelflife: 2 days