Laccha Paratha with Aloo Matar Korma

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.

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.

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.

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.

Simmer and Finish the Korma

• Gently add the par-boiled potatoes and green peas to the simmering gravy. Stir to coat them evenly.
• Cover the pan and reduce the heat to low. Let the korma simmer for 8-10 minutes, allowing the potatoes to cook through and absorb the flavors of the gravy.
• Uncover and stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for just one more minute. Do not boil after adding cream.
• Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.

Serve

• Serve the Aloo Matar Korma hot with naan, roti, or jeera rice.