Want to try new kind of Paratha..!! Go for pudina paratha! Pudina paratha is so simple to make and truly amazing in taste. Being relatively quick to make, the Pudhina Parathas can be a good substitute for Naans or Tandoori Rotis. The Parathas can be made circular, triangular or square in shape and served with vegetable dish or eaten plain with pickle or curd.

Pudina Paratha

Step wise Recipe:

Step 1 : Wash and pat dry the mint leaves. fine chop them. Keep aside.

Step 2 : Coarsely crush the pepper corns using mortal and pastel.

Step 3 : Place the whole-wheat flour, oil, salt, crushed pepper corns and finely chopped mint leaves  in a bowl.

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 Step 4 : knead into stiff dough using required water.

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Step 5 : Cover and rest the dough for twenty to twenty five minutes.

Step 6 : Divide the dough into 20 – 22 equal portions. Shape them into balls.

Step 7 : Roll out each ball into a medium sized chapati and smear with oil/ghee/butter and sprinkle with some flour.

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Step 8 : Fold the chapati like a fan and twist it back into the form of a ball. Set aside for five minutes.

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Step 9 : Roll out each portion into a parantha of 12-15 cm diameter.

Step 10 : Heat tava and place the paratha on the tava. The tava should be medium hot.

Step 11 : You will soon see the paratha puffing up from the base at some places.

Step 12 : Flip the paratha when the base is ¼ cooked. spread some ghee/oil.

Step 13 : Flip again when the second side is about ½ cooked. You will see brown spots now.

Step 14 : Spread some ghee/oil on this side now.

Step 15 : Flip again a couple of times till you see more brown spots and the paratha is cooked evenly.

Step 16 : Make all phudina parathas this way. Sprinkle dry mint powder. Either serve them hot or stack them in a roti basket.

Step 17 : Serve these mint parathas or phudina parathas with any punjabi subji in dinner or with curd and pickle of your choice in breakfast.

Pudina Paratha ( Mint Paratha )
 
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Want to try new kind of Paratha..!! Go for pudina paratha! Pudina paratha is so simple to make and truly amazing in taste.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 20-22
Ingredients
  • 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
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash and pat dry the mint leaves. fine chop them. Keep aside.
  2. Coarsely crush the pepper corns using mortal and pastel.
  3. Place the whole-wheat flour, oil, salt, crushed pepper corns and finely chopped mint leaves in a bowl.
  4. Knead into stiff dough using required water.
  5. Cover and rest the dough for twenty to twenty five minutes.
  6. Divide the dough into 20 - 22 equal portions. Shape them into balls.
  7. Roll out each ball into a medium sized chapati and smear with oil/ghee/butter and sprinkle with some flour.
  8. Fold the chapati like a fan and twist it back into the form of a ball. Set aside for five minutes.
  9. Roll out each portion into a parantha of 12-15 cm diameter.
  10. Heat tava and place the paratha on the tava. The tava should be medium hot.
  11. You will soon see the paratha puffing up from the base at some places.
  12. Flip the paratha when the base is ¼ cooked. spread some ghee/oil.
  13. Flip again when the second side is about ½ cooked. You will see brown spots now.
  14. Spread some ghee/oil on this side now.
  15. Flip again a couple of times till you see more brown spots and the paratha is cooked evenly.
  16. Make all phudina parathas this way. Sprinkle dry mint powder. Either serve them hot or stack them in a roti basket.
  17. Serve these mint parathas or phudina parathaswith any punjabi subji in dinner or with curd and pickle of your choice in breakfast.