Pudina Paratha ( Mint Paratha )
Total time
Author: Zeel Patel
Recipe type: Breakfast
Cuisine: Indian
Serves: 20-22
- 1 cup mint ( fine chopped and tightly packed )
- 6 cup whole wheat flour
- 1 tbsp black pepper corns
- Salt according to taste ( approx. 3 tsp )
- 2 tbsp oil
- 2 cup water
- Dry mint powder for garnishing
- Oil / ghee / butter for roasting
- Whole Wheat flour for rolling
- Wash and pat dry the mint leaves. fine chop them. Keep aside.
- Coarsely crush the pepper corns using mortal and pastel.
- Place the whole-wheat flour, oil, salt, crushed pepper corns and finely chopped mint leaves in a bowl.
- Knead into stiff dough using required water.
- Cover and rest the dough for twenty to twenty five minutes.
- Divide the dough into 20 - 22 equal portions. Shape them into balls.
- Roll out each ball into a medium sized chapati and smear with oil/ghee/butter and sprinkle with some flour.
- Fold the chapati like a fan and twist it back into the form of a ball. Set aside for five minutes.
- Roll out each portion into a parantha of 12-15 cm diameter.
- Heat tava and place the paratha on the tava. The tava should be medium hot.
- You will soon see the paratha puffing up from the base at some places.
- Flip the paratha when the base is ¼ cooked. spread some ghee/oil.
- Flip again when the second side is about ½ cooked. You will see brown spots now.
- Spread some ghee/oil on this side now.
- Flip again a couple of times till you see more brown spots and the paratha is cooked evenly.
- Make all phudina parathas this way. Sprinkle dry mint powder. Either serve them hot or stack them in a roti basket.
- Serve these mint parathas or phudina parathaswith any punjabi subji in dinner or with curd and pickle of your choice in breakfast.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/pudina-paratha-mint-paratha/
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