Indian parantha with the flavour of mint a good stuffed pudina paratha must try
- Atta (whole wheat flour) – 2 cups
- Sprigs fresh mint leaves – 1 cup
- Table salt – to taste
- Vegetable oil – 1 tablespoons + 8 teaspoons
- Butter – 3 tablespoons
- Chaat masala – 2 teaspoons
- Water – ¾ cup + 1 tablespoon
- Wash and pat the fresh mint leaves dry. Heat a non stick griddle over medium heat and lightly roast ½ of the mint leaves on it. Cool and crush to a powder in a blender. Chop the remaining mint leaves and set aside.
- Place the whole wheat flour and salt in a bowl. Add the chopped fresh mint, 1 tablespoon oil and the water and knead into a stiff dough. Cover and rest the dough for 20-25 minutes.
- Divide the dough into 8 equal portions and shape into balls.
- Roll out each ball into a medium sized chapatti of 6-inch diameter, brush with butter and sprinkle with some flour. Fold the chapatti like a fan and twist it back into the shape of a roundel. Leave to rest for 5 minutes.
- Roll out each ball into a 5 to 7 inch diameter parantha.
- Place a non stick griddle over medium heat and let it heat for 2 minutes. Place a parantha on it and cook drizzling ½ teaspoon oil on each side, till both the sides are a light golden brown. Make the remaining paranthas similarly.
- Spread butter on each parantha while still hot.
- Mix together the roasted mint powder and chaat masala and sprinkle over the hot paranthas.
- Before serving, crush the paranthas lightly between your palms to open out the layers.