So here goes my first roti recipe in the blog. Haha! Yep 2 years of blogging and I didn’t post a single roti recipe. Ok, I’ll be frank with you all. I get very lazy to make parathas and chapathis. All that kneading and rolling makes me wanna run away from making breads. 
  
But i do make chapathis and puris at home ok. I’m not that lazy too. I should have the mood for it, that’s all. 

  
So the other day i made my easy peasy hariyali chicken and i wanted to make a nice paratha to go along with it. I love garlic flavor in my parathas and naans. So i decided to make a flaky pudina lehsuni paratha/ mint garlic parathas. Oh! And I’m sooo glad that I took that decision. 

   
 
You do have to put in a little effort to make this because you will have to roll it, then pleat it and then again roll it. So basically you can make two normal chapathis by the time you make one of these parathas. But….guys guysss….now don’t get lazy. I must say that all that hard work is absolutely worth it. It tastes soo good. You can eat the parathas as it is. You have to definitely try this. Here is the recipe. Enjoyy! 
Ingredients:

• 1 cup all purpose flour (maida)
• 1 cup whole wheat flour (atta)
• Salt to taste
• 1 tbsp oil
• Lukewarm milk
• 7-8 cloves garlic minced
• Chopped fresh pudina/ mint leaves or dried mint leaves
• Ghee 

NOTES:

✔️ If you like plain parathas, just omit the pudina and garlic and only apply oil on the surface of rolled dough. 

✔️ While making pleats, make thin pleats. Do not make thick, broad ones. 

✔️ The more pleats you make, the flakier the parathas would be. 

✔️ Rolling the parathas thin paper like is the key to getting flaky parathas. 

✔️ You can replace milk with lukewarm water. 

✔️ I fried my garlic in oil and used that oil and garlic. It’s just an extra step. You can avoid it. 

Method:

To make the dough:

1.   In a bowl, sift together the atta, maida and salt. 
2. Add in 1 tbsp oil and mix with fingers until crumbly. 
3. Add in the warm milk little by little and khead till you get a nice snd soft dough. Knead for 3-4 minutes. The dough should bounce back when you make an indentation with the finger. 
4. Cover the dough with a damp cloth and let it rest for half an hour. 

To roll and fry the parathas:

1.   Divide the dough into equal sized balls. Cover with damp cloth. 
2. Take out one and dust it with flourand roll into very very thin paper like sheets. If it tears a little bit in this process, its fine. Rolling it thin is the key to getting flaky parathas. 
3. Apply oil on the rolled dough and then add minced garlic and chopped pudina. 
4.   Starting from one side make thin neat pleats like how we make for paper fan. Do not make broad pleats/crease. 
5. Roll the pleated dough like a swiss roll tucking the ends in the center. 
6. Repeat the same for all the other balls. Cover with damp cloth for another 10 minutes. 
7. Heat a griddle/tawa and roll out the dough into 8-9 inch disc. 
8. Place it on hot tawa and cook till brown spots appear on the parathas. Flip and again cook till brown spots appear on the that side. 
9. Spread ghee on top of parathas. Fry till crisp on outside. 
10. Take off the tawa and with your palms crush the parathas to separate the layers. 
11. Serve them warm. 

Pudina Lehsuni Lachha Parathag

A flaky and soft flat bread/parantha with garlic and mint leaves.

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Ingredients

  

INGREDIENTS

• 1 cup all purpose flour maida
• 1 cup whole wheat flour atta
• Salt to taste
• 1 tbsp oil
• Lukewarm milk
• 7-8 cloves garlic minced
• Chopped fresh pudina/ mint leaves or dried mint leaves
• Ghee

Instructions

 

DIRECTIONS

To make the dough

• In a bowl, sift together the atta, maida and salt.
• Add in 1 tbsp oil and mix with fingers until crumbly.
• Add in the warm milk little by little and khead till you get a nice snd soft dough. Knead for 3-4 minutes. The dough should bounce back when you make an indentation with the finger.
• Cover the dough with a damp cloth and let it rest for half an hour.

To roll and fry the parathas

• Divide the dough into equal sized balls. Cover with damp cloth.
• Take out one and dust it with flourand roll into very very thin paper like sheets. If it tears a little bit in this process, its fine. Rolling it thin is the key to getting flaky parathas.
• Apply oil on the rolled dough and then add minced garlic and chopped pudina.
• Starting from one side make thin neat pleats like how we make for paper fan. Do not make broad pleats/crease.
• Roll the pleated dough like a swiss roll tucking the ends in the center.
• Repeat the same for all the other balls. Cover with damp cloth for another 10 minutes.
• Heat a griddle/tawa and roll out the dough into 8-9 inch disc.
• Place it on hot tawa and cook till brown spots appear on the parathas. Flip and again cook till brown spots appear on the that side.
• Spread ghee on top of parathas. Fry till crisp on outside.
• Take off the tawa and with your palms crush the parathas to separate the layers.
• Serve them warm.

Notes

NOTES:
* If you like plain parathas, just omit the pudina and garlic and only apply oil on the surface of rolled dough.
* While making pleats, make thin pleats. Do not make thick, broad ones.
* The more pleats you make, the flakier the parathas would be.
* Rolling the parathas thin paper like is the key to getting flaky parathas.
* You can replace milk with lukewarm water.
* I fried my garlic in oil and used that oil and garlic. It’s just an extra step. You can avoid it.