Ghee For applying in the layers and frying the paratha.
Mix the ingredients to make the filling in a bowl and keep aside.
Mix all purpose flour, whole wheat flour, sugar, salt and oil in a bowl.
Make a medium soft dough using water.
Knead the dough for 3-4 minutes until it becomes soft and smooth.
Cover and keep the dough for 20 minutes.
Knead again for 2-3 minutes.
Divide the dough into 8-10 pieces.
Make small balls from each piece.
Dust the dough and roll it as thin as possible.
Don’t worry about tearing it while rolling.
Apply ghee generously over the rolled dough.
Sprinkle little dry flour on top.
Sprinkle some of the mint mixture on top.
Fold the rolled dough like we roll a fan or like a pleat.
Make a pinwheel with the pleated dough.
Dust and roll the paratha to make a 6 inch disc.
Heat a griddle.
Keep the paratha on the hot griddle.
Cook till brown spots appear.
Turn the paratha on the other side.
Apply ghee on both the sides and cook till brown spots darken.
Apply little pressure while cooking using back of a ladle.
Remove the paratha from the griddle.
Press from both the sides to open the layers
Serve hot with any curry based dish.
In the restaurants, this paratha is made using only All Purpose Flour or Maida. But since I was making it at home, I added some wheat flour to it to. It's totally up to you to use the flour of your choice. Using only maida will make it even more crunchier. And using some wheat flour in it will make it khasta.Knead the dough until smooth and soft and make sure to let it rest. This will make sure that maida becomes pliable and it will be easier to roll the paratha.Instead of making a lachcha paratha, you can also make a simple triangular pudina paratha.Transfer the paratha on the griddle only when it is nicely hot.You can add chaat masala, some red chilli powder etc in the dried mint to make your parathas even more tastier, tangier and spicier.