Recipe Description
Indian parantha with the flavour of mint a good stuffed pudina paratha must try
Ingredients:-
- 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
Method:-
- 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.
You may also like
Hare Tamatar ki Subzi Dinners, Lunches
By Harpal Sokhi
Multigrain Chilla with Tofu Breads & Rolls
By Harpal Sokhi