Mint or pudina is supposed to make a cooling effect.so with summer approaching presenting my first summer recipe pudina paratha.
this is hotel style paratha recipe where the mint paratha is layered like the lachcha paratha.
Pudina means mint leaves in marathi and hindi and paratha is an unleavened flat bread made from whole wheat flour.
pudina parathas are crispy, flaky, layered, mint flavored whole wheat flat breads.
they are crisp as well as flaky and need to be served hot. if you plan to serve in the tiffin box, then just make simple paratha without the layers.
i have used fresh mint leaves. though you can also use dried mint leaves. you can also add more or less mint leaves as per your taste. you can serve pudina paratha with a mango pickle, curd or paneer gravy.I had made them for dinner
Whole Wheat Flour / Atta - 1 cup
mint leaves 1/2 cup
Salt to taste
Water - 1/2 cup or as needed
For mint masala stuffing:
1 cup tightly packed fresh mint leaves or 3-4 tbsp dry mint leaves
1 tsp cumin seeds/jeera
½ tsp fennel seeds/saunf
1 dry red chili, broken and seeds removed or 5-6 pepper corns
1 tbsp chaat masala
Soft Unsalted Butter / Ghee / Oil as needed
Wheat flour as needed for dusting
1.Take flour ,ghee /butter/oil ,mint leaves and salt in a bowl. mix well. Add water slowly and make it into a soft dough. Cover it and let it rest for 30 mins.
next add 1 dry red chili, broken and seeds removed or pepper corns.roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder
3.Now chop mint leaves very finely. Add salt and above masala in it and mix well with your fingers. divide the dough into equal balls.
4 Take a ball and roll it into circle. Spread some butter /ghee/oil all over it and sprinkle flour. Sprinkle mint masala and start pleating. begin to fold from the edges like a fan with pleats.fold towards the end and then roll tightly to a circle. press the loose end at the center downwards.
5.prepare the pleated roll balls like these and keep aside covered to rest for 5 minutes.take one pleated ball and dust some flour on both sides.Now roll it into paratha of 5-6 inches.
6.Heat a tawa. Put paratha in hot tawa.when you see the paratha puffing up at some places and is ¼th cooked then flip.
spread some oil or ghee on this side.flip again and spread some oil or ghee on this side too.press the edges with a spatula so that they are cooked well.flip a couple of times to get even roasting and cooking of the parathas.
7. put them in a casserole or a roti basket in case you are not serving them right away.
8. serve pudina paratha plain with some mango pickle or curd or with a dal fry