Don’t you get tired of eating the same old chapatti or paratha every day? When we prepare a variety of curries and dals almost every day why not add some variety to the chapati and parathas we eat every day. So here I am with the crispy pudina paratha recipe. You can make these parathas to accompany any gravies or you can also eat them with just curd and pickles.
So without any further due let’s get started with the recipe.
Also Read: Matar Paratha (Stuffed) Recipe
- Advertisement -
Ingredients:
- Fresh mint leaves- ½ cup (chopped)
- Whole wheat flour- 2 cups
- Ghee/oil- 2 tsp. + extra for cooking the parathas
- Salt- ½ tsp.
- Water- 2/3 cup
- For the sprinkling:
- Mint leaves- ½ cup (chopped)
- Cumin seeds- 1 tsp.
- Fennel seeds- ½ tsp.
- Red chilli flakes- 1 tsp.
- Chaat masala- 1 tbsp.
Procedure:
- 1. Wash the mint leaves really well. Keep them aside and let the excess water drain.
- 2. In a bowl add the flour, 2 tsp. ghee and salt.
- 3. Now chop the mint leaves and add ½ cup chopped mint to the flour and mix well.
- 4. Rub all the ingredients together with your hands. Once all the ingredients are combined really well, start adding the water slowly and knead it into a soft dough.
- 5. Cover the dough with a damp cloth and keep it aside for 30 minutes.
- 6. Now dry roast the remaining ½ cup mint leaves in a pan on a low flame. When the leaves are dry and roasted remove them from the pan and keep aside.
- 7. Now in the same pan dry roast the cumin and fennel. Make sure you do all the roasting on a low flame.
- 8. Now transfer the roasted mint leaves, chilli flakes, fennel and the cumin seeds to a spice grinder and grind them into a fine powder.
- 9. Pour out the spice mix into a bowl and add the chaat masala to it. Mix the spices well and keep the spice mix aside.
- 10. Now that the dough is ready we can start making the parathas. Divide the dough into medium sized balls. Flatten the dough ball on a rolling surface and dust it with some flour. Roll the paratha with a rolling pin into a 9-10 inch chapatti.
- 11. Apply oil or ghee all over the chapatti and then sprinkle the prepared spice mix and some flour onto it.
- 12. Now fold the paratha as you would do to prepare a paper fan. After doing that you will have a strip of dough with folds in it. Now roll the strip as you would roll to make a paper straw. You will get something like this:
Image Source: blogspot
- 13. Prepare all the dough balls in a similar manner and keep them covered with a damp cloth for 10-15 minutes.
- 14. After the dough balls have rested, take one dough ball and sprinkle it with some flour. Roll it to form a 5 to 6-inch diameter paratha.
- 15. Place the prepared paratha on a hot tawa. Wait for 10-15 seconds and then flip the paratha. Apply oil on this side and flip again. Let the oiled side get cooked for a minute or two.
- 16. Now apply the oil on the top side of the paratha and flip. Cook the paratha from this side.
- 17. You can use a spatula to press the edges of the paratha in order to ensure even cooking. When the paratha is crisp and golden brown on both the sides, remove it from the tawa and crush it between your palms.
- 18. Serve the paratha hot with curd, pickles or any gravy or daal of your choice.
Image Source: blogspot
Also Read: How to make: Garlic Mint Paratha for Breakfast
