Punjabi Anda Masala, Laccha Paratha and Mint 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

• 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