Full written recipe for Laccha paratha 3 ways

Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 6-7 parathas (depending on your preferred size)

Ingredients:
For dough
Wheat flour 2 cups
Salt a pinch
Water as required
Oil as required
For pudina powder
Handful of mint leaves
Method:
For dough, add the flour and salt in a mixing bowl, mix and add water gradually as required to knead a semi soft dough, add little oil and knead for 7-8 minutes.
Cover the dough with a damp cloth and rest for at least 30 minutes. By the time the dough is resting, you can make other components.
Once the dough is rested, knead it once again & divide in equal size dough balls, keep aside for making parathas.
For pudina powder, spread the mint leaves over a microwave safe plate and microwave for 3 minutes, take it out and randomly mix with hands and microwave for last 1 minutes. Allow the dried mint leaves to rest for 20-30 seconds, after resting, crush the dried leaves with hands, to make pudina powder, you can also use a grinding jar and grind to make a very fine powder.
Other way for making the pudina powder is, if you don’t have microwave, you can sundry the mint leaves until they are completely dry, and make the powder in the same way. Keep aside to be used later in making the pudina paratha.

For pudina paratha
Ingredients:
Dough balls
Dry flour
Pudina powder
Salt
Melted ghee
Method:
Take the dough balls, coat in dry flour and roll into thin chapati, use dry flour if required while rolling.
Further, evenly spread melted ghee over the chapati, sprinkle some pudina powder, a small pinch of salt & dry flour over the chapati, fold the chapati while making the pleats, roll the dough and tuck inwards to seal properly.
Lightly press with hands & coat with dry flour, roll into a thick paratha, further lightly brush with melted ghee & sprinkle some more pudina powder, lightly dab with hands so the powder sticks well.
Set an iron tawa with handle, on high heat, and let it heat well, make sure not to use non-stick tawa, once the tawa is hot enough, apply water on the back of the paratha and stick the water side facing paratha down over the hot tawa, stick with your finger tips to ensure it sticks well, cook for a minute on high flame, further flip the tawa and cook the paratha facing on the direct flame. adjust the angle of the tawa while cooking the paratha. Cook until its crisp and golden brown in colour, make sure its cooked well.
Carefully remove the paratha with a spatula and serve hot by applying some butter & sprinkle some chaat masala to elevate it's flavour (it's optional) and serve with your favourite dish or dip or any condiment of your choice.

For mirchi paratha
Ingredients:
Dough balls
Dry flour
Green chillies
Kashmiri red chilli powder
Salt
Melted ghee
Fresh coriander
Kasuri methi powder
Method:
Take the dough balls & coat with dry flour, further roll into thin chapati, evenly spread melted ghee over the chapati, sprinkle Kashmiri red chilli powder, green chillies, a small pinch of salt & dry flour over the chapati, lightly press so the chillies stick to the paratha.
Make a slit from the centre like we cut a cake, further start to roll sidewards in circular motion to make like a cone, further press to make a thick disc, further coat with dry flour and roll halfway, now, brush some more melted ghee, add some more chopped green chillies, fresh coriander & kasuri methi powder, now, roll in a thick chapati ensuring the toppings are intact, once rolled sprinkle some more red chilli powder and fresh coriander and lightly dab. Apply water on the back side of the paratha.
Set a cooker on high flame and allow the cooker to heat on its highest flame possible, make sure the cooker is hot enough, stick the water applied paratha on the cooker walls, carefully stick the paratha with your finger tips to ensure it sticks well.
Turn the cooker upside down & let the direct flame cook the paratha, cook until the bubbles appear, check the paratha in regular intervals and adjust the cooker accordingly, carefully remove the paratha with a spatula. Serve hot by applying some butter & sprinkle some chaat masala to elevate it's flavour (it's optional), with your favourite dish or dip or any condiment of your choice.

For garlic paratha recipe continued in the comment section below

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