Pudina (mint) paratha

• Servings: 4-5
• Preparation time: 5 minutes.
• Preparing dough time: 5 minutes.
• Rolling time: 1 minute (each)
• Frying time: 10 minutes.
• Roasting time: 2 minutes(each).
• Total time: 23 minutes.
  Mint leaves are great remedy to relieve the pain caused during menstrual cramps. It is anti inflammatory; and possess antibacterial properties, that is fight against tooth decay and bad breath. It is easily available, good to fight summer.
  Make “Mint Pachari”/”Raita“, “Chutney” and of course delicious, healthy & nutritious “Mint Paratha” in your holiday brunch. Here I used mint stem broth/stock to prepare the dough for paratha.

Ingredients:

For paratha:

• Aatta (wheat flour): 2 cup
• Mint leaves: 100 gm
• Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
• Ajwain: half teaspoon
• Salt: half teaspoon
• Ghee: 100 gm (to be used during roasting paratha).

For layering:

• Ghee (clarified butter): 1 tablespoon
• Dry mint powder: 1 tablespoon (Note: dry roast/microwave mint leaf for mint powder (if you don’t have readymade mint powder).)
• Chat masala:  1 tablespoon

Preparation:

1. Separate the mint leaves and stem; chop mint leaves, keep aside.
2. Boil the stem of mint, keep aside, to be used in making dough.
3. Take a bowl put chat masala, mint powder and ghee, mix well to make paste, and keep aside.

For making dough:

1. Take a wide vessel; put Aatta, ghee,  chopped mint leaves, Ajwain and salt. Mix well by rubbing between palms.
2. Add mint water in small quantity and knead them, if required, put some more water till the dough becomes soft. (The dough can be made in food processor also)
3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

1. Divide dough into 8-10 parts and make balls; there are three ways to fold /roll the paratha, you can choose any one.

No. 1

1. Roll the ball in 5-6 inch diameter circle; place 1 teaspoon of prepared paste in the centre of the circle, Fold it and seal the edges by pleating.
2. Now press this ball slightly with the help of palm, again roll this ball into the wheat flour.
3. Roll this ball with the help of rolling pin gently, till the 6 inch diameter now circular shaped raw paratha is ready.

No. 2

1. Roll the ball in 5-6 inch diameter circle; place ½  teaspoon of prepared paste in the centre of the circle fold one half as shown in the photo, apply prepared paste and fold once more to make triangle, roll this triangle into wheat flour and further roll it evenly into triangle paratha, Now triangular shaped raw paratha is ready.

No. 3

1. Roll the ball in 5-6 inch diameter circle; place ½ teaspoon of prepared paste in the all around the circle hold 1/3” wide strips like pleated with the help of two fingers and thumb as photo.
2. Again roll it in circular motion so that upper portion to be upper folds like Swiss roll as photo given. Roll this into wheat flour and further roll it evenly into layered paratha, now layered (lachchha) raw paratha is ready.

Roasting the paratha:

1. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame; Place the rolled paratha on this, Cook for few seconds till it changes the colour.
2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
3. Serve directly to the plate. Serve with pine apple raita, red chilli pickle and any vegetable curry.
4. You can serve with curd and pickle, garnish with homemade butter before you serve.

Pudina (mint) paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.