Matar Paneer, Laccha Paratha and Boondi Raita

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.

Ingredients

• 1 cup Plain Yogurt (Use full-fat and well-chilled)
• 0.5 cup Boondi (Plain or salted variety)
• 0.25 cup Water (Chilled, or as needed for consistency)
• 0.5 tsp Roasted Cumin Powder
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Red Chili Powder (Optional, adjust to taste)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance the tang)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Boondi

   • Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
   • Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2. 2

   Prepare the Spiced Yogurt

   • In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
   • Gradually whisk in the chilled water until you reach your desired consistency.
   • Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3. 3

   Combine and Serve

   • Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
   • Gently fold the boondi into the yogurt mixture.
   • Garnish with finely chopped coriander leaves. Serve immediately for the best texture.