Pudina Paratha

Due to all the negatives of the barotta/paratha has been exaggerated we minimized/stopped eating them outside. Maybe we want to eat healthy parathas so I searched a few recipes thru the Internet and got some ideas. Need to do a few more steps than normal chapati but worth the taste.

Pudina health benefits:

High in antioxidants. Soothes and calms stomach affected by indigestion and gas. Natural breath freshener. 

Pudina paratha/Mint paratha

Cuisine: Indian/North

Category: Breakfast/Dinner

Serves: 3

Preparation time: 30min

Cook time: 3-4min

Ingredients for dough:

3 cups wheat flour(I used ashirwad)

1 cup finely chopped and tightly packed pudina/fresh mint leaves(divided)

Approx 1 ½ cup Water or as required to make soft dough

1 tbsp olive oil/ghee/any desired oil

Salt as needed

Ingredients to dry roast and grind for seasoning:

½ cup pudina leaves

1 tsp jeera/cumin

1 tsp fennel seeds

5-6 methi/fenugreek seeds

1 tsp garam masala

Pinch of salt

To make pudina paratha:

1.In a bowl add wheat flour, salt, oil mix well. Then add water in parts and knead the flour till you attain a soft tight dough consistency. Let it rest for 20-30 Min's.

2. Meanwhile heat a wok and add mint leaves and roast them till they are crispy and set aside.  Its okay if it turns black.Add the other ingredients like jeera fennel fenugreek seeds and roast till nicest aroma.

3. Grind the roasted ingredients to a slightly coarse powder with salt and garam masala. Set aside.

4. Make equal sized balls out of the resting dough(approx 9 balls). Make normal chapati with rolling pin. Now spread some ghee/oil and the ground Masala over the chapati and start to fold the chapati like Saree pleats or a hand fan.

5. Fold the pleated chapati to form a circle. Tuck in the tail part to the center.

6. Again using rolling pin flatten the paratha with slight pressure.

7. Heat a skillet/tawa and place the paratha over it. When the paratha starts puffing apply some ghee/oil and flip it. Press over the chapatti with a spatula to make sure even cooking.

If you want it soft the remove from skillet once you see brown spots each side or else wait till the spots turn to darken. Serve with plain curd/pickle.

 Note:

Chapathi dough should be soft to accomplish that knead the dough for at leat 10mins. You can make the same procedure and do coriander paratha. Just substitute pudina with coriander leaves. The ground masala can be used as a garnish or seasoning for raithas.