Pudina
or Mint that we know as a very flavorful and refreshing herb used in various
cuisines is also used extensively for relieving from indigestion, respiratory issues, and
nervous strain. I was browsing for recipes of pudina paratha and happened hit
the blog chakali.blogspot.in from which I’ve adapted this recipe. It came out
really well and my husband credited it to be the bestest paratha I’ve ever made, if I can make, anybody can make. So it
is surely worth a try for paratha lovers, umm... otherwise also you can give a try.
Serves: 2
Preparation Time: 20
minutes (excluding 30 minutes standing time)
Cooking Time: 15
minutes
Ingredients:
1.
Wheat flour – 2 cups
2.
Salt to taste
3.
Cumin seeds – ¼ tsp
4.
Carom seeds – ¼ tsp
5.
Oil – 1 tbsp
6.
Mint leaves – ½ cup
7.
Coriander leaves – 1/3 cup
8.
Curds – ½ cup (I used butter milk)
9.
Garam masala – 1 tsp
10.
Chaat masala – 1 tsp
11. Butter –
2 tbsp (optional)
Method:
Step 1:
Take atta in a mixing bowl and add to it: salt, cumin seeds, caraom seeds, oil,
chopped mint & coriander leaves, ½ tsp of garam masala & chaat masala
each (in original recipe masalas weren’t added in the dough) and knead with
curds into a soft dough and cover to rest it for 30 minutes.
Step 2: Now divide the dough into 4 or 5 equal portions, roll into balls and then into thin circles with the help of rolling pin and dry flour.
Step 3:
Apply a teaspoon of oil on the top surface and sprinkle a pinch of garam masala
& chaat masala each.
Step 4:
Now make a Japanese fan kind of folds with the top surface upside and hold one
end at the centre and circle the other end to join it. You get to see a thick
bun with concentric circles like in the picture.
Step 5:
Use enough dry flour and gently roll this into thick circular parathas. Repeat
for all the parathas.
Step 6:
Heat tawa, grease oil or butter and cook it like any paratha on both sides
until brown and done.
Step 5:
Top with a blob of butter and serve with chilled curds or raita.
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