MINT LAYERED ( LACHHA ) PARATHAS

OK. Let me honest here. I have been having so many of these recipes prepared , clicked and nicely tucked away in many folders on my computer. I thought it was high time I sent in all these recipes when I read about Srivalli's Roti mela. Parathas have always been my fav breakfast ever since my very good punjabi friend Vaishali introduced me to them. Not that I never ate one all my life:-) but just that I was used to different kinds like the ones made in south india. This is the way she makes them every day at home and I am so thankful to her for showing me how to prepare these plain lachha parathas (layered parathas). I use the same method for all parathas except for the stuffed ones. Vaishali, this is to you my dear friend!

Ingredients:

Wheat flour - 2 cups

To fry and grind:

Mint (Pudina) leaves - 1 bunch

Green chillies - 3 to 4

Garlic - 2 cloves

Ginger - 1 inch piece

Jeera (cumin seeds) - 1 tspn

Salt to taste

Oil - 2 tspns

Preparation:

1. Fry all the ingredients mentioned above with oil starting from cumin seeds, ginger, garlic, green chillies and finally mint leaves. Fry till the leaves shrink and then add salt and allow it cool. Grind this fried mixture.

2. Prepare the dough by mixing wheat flour, salt, 1 tspn Oil and the ground mixture. Mix the dough first without any water and then keep adding little as and when required. Take care not to make it too soft.

3. Once the dough is ready. Divide the dough in to equal portions of round balls. Take the first one and flatten it to a small circle using a rolling pin. Add ½ tspn oil in the middle of the dough and spread it.

4. Using a knife, make a small cut from the centre as shown in the picture.

5. Fold the dough in the form of a cone from the cut end.

6. Once you fold, you will end up with a cone. Flatten as shown in the picture and stick the cut ends.

7. Now roll it again. This will give you the desired layers.

8. Heat a flat non- stick pan, fry on both the sides with ghee till they turn slightly brown on both the sides. Serve hot with chutney, yoghurt, dhal or pickles.

The smell of mint leaves oozing out of the parathas is just heavenly!!!!!!!!!!!!
This is one of my 3 entries to SRIVALL'S ROTI MELA!!!!!