This receipe is adapted from Veda Murthy's version at Iyengar's Kitchen
2 cups wheat flour
Salt to taste
1 tsp oil
1 small bunch of mint leaves
2 green chillies
1/2 tsp ginger paste
1 tsp cumin seeds
Fry the masala ingredients till the mint leaves shrink,cool and grind to smooth paste.
Add this paste,salt and 1 tsp oil to the wheat flour and make a dough. Add a little water if required.
Make balls of these. Roll out into a thick chapati and spread little oil over it. Cut from the center to one corner and roll into a cone. Press it into a round and then roll out again without applying much pressure. (You could refer to Veda Murthy's blog for explanation with pictures)
Cook on hot tava with little fat till brown spots appear on both sides.
Serve hot with chutney/curds/pickle.
Mint Lachha parathas are my contribution to YRR event hosted by Madhuram.
The Mixed/Flavoured rice varieties event ends today (30th June)...the roundup will be out tommorrow...any last minute additions to the event are welcome until tommorrow.
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