Amritsari Fish Fry, Mint Chutney and Laccha Paratha

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.

Ingredients

• 2 cup Atta (Whole wheat flour)
• 1 tsp Salt
• 0.5 cup Ghee (Melted, for dough, layering, and cooking)
• 1 cup Water (Lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough (10 mins + 30 mins resting)

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
   • Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
   • Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
   • Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2. 2

   Create Layers (15 mins + 15 mins resting)

   • After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
   • Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
   • Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
   • Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
   • Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
   • Gently stretch the pleated strip to lengthen it slightly.
   • Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
   • Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
   • Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3. 3

   Roll the Parathas (5 mins)

   • Take one rested coil and lightly dust it with atta.
   • Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4. 4

   Cook the Parathas (25 mins)

   • Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
   • Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
   • Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
   • Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
   • Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
   • Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
   • Repeat the process for all remaining parathas, adjusting the heat as necessary.
5. 5

   Serve

   • Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
   • Serve immediately with your favorite curry, dal, raita, or pickle.