Egg Keema Masala, Lachha Paratha and Mint Raita

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 cup Maida (Optional, for extra crispness)
• 1 tsp Salt
• 0.5 tsp Sugar (Helps in browning)
• 8 tbsp Ghee (Melted, divided for dough, layering, and cooking)
• 1 cup Lukewarm Water (Adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 cup of maida (if using), 1 tsp salt, and 0.5 tsp sugar. Mix well.
   • Add 1 tbsp of melted ghee to the flour mixture. 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 dough. Continue kneading for 8-10 minutes until the dough is soft, smooth, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer parathas.
2. 2

   Create the Layers

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take one dough ball and dust it with dry atta. Roll it out into a very thin circle, about 8-9 inches in diameter.
   • Brush about 1/2 tsp of melted ghee evenly over the entire surface of the rolled dough. Sprinkle a pinch of dry atta over the ghee.
   • Starting from one edge, begin folding the dough to create narrow pleats, like making a paper fan, until you have a long, pleated strip.
   • Gently stretch the pleated strip to lengthen it slightly. Then, roll it up tightly from one end to the other to form a spiral coil or pinwheel. Tuck the loose end underneath.
   • Gently press the coil flat with your palm. This is your layered dough ball (peda). Repeat this process for all the remaining dough balls.
3. 3

   Roll the Parathas

   • Take one of the coiled pedas 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. The layers should be visible from the side.
4. 4

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat. The tawa should be hot before you place the paratha on it.
   • Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles start to appear on the surface.
   • Flip the paratha. Drizzle about 1/2 tsp of ghee on the semi-cooked top side and spread it evenly.
   • Cook the second side for another 30-45 seconds, then flip again. Drizzle ghee on this side as well.
   • Gently press the paratha with a spatula, especially around the edges, while rotating it. Cook for 1-2 minutes, flipping a couple of times, until both sides are golden brown, crispy, and cooked through.
   • Repeat for all remaining parathas, adjusting the heat as necessary to prevent burning.
5. 5

   Serve

   • Remove the cooked paratha from the tawa. To enhance the layers, hold it between your palms (using a cloth if it's too hot) and gently crush it inwards. This will make the flakes separate and become more prominent.
   • Serve immediately with your favorite dal, curry, raita, or pickle.

Ingredients

• 2 cup Curd (Thick, plain, and chilled)
• 0.5 cup Mint Leaves (Fresh, packed)
• 0.25 cup Coriander Leaves (Fresh, packed)
• 1 pcs Green Chili (Adjust to your spice preference)
• 1 tsp Roasted Cumin Powder (Freshly ground for best flavor)
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance tanginess)
• 2 tbsp Water (For grinding the paste)

Instructions

1. 1

   Prepare the Herb Paste

   • Thoroughly wash the mint and coriander leaves. Pat them dry.
   • In a small blender or chutney grinder, combine the mint leaves, coriander leaves, green chili, and 2 tablespoons of water.
   • Blend for 30-60 seconds until you have a smooth, vibrant green paste. Scrape down the sides if needed to ensure no coarse bits remain.
2. 2

   Prepare the Yogurt Base

   • In a medium-sized mixing bowl, add the chilled curd.
   • Using a wire whisk, beat the curd for about 1 minute until it is completely creamy, smooth, and free of any lumps.
3. 3

   Combine and Season the Raita

   • Add the prepared mint-coriander paste to the whisked yogurt.
   • Stir in the roasted cumin powder, black salt, regular salt, and optional sugar.
   • Mix gently with a spoon or spatula until everything is well incorporated and the raita has a uniform, pale green color.
4. 4