Wednesday, February 14, 2018

Layered Mint Paratha / Pudina Paratha





When you are bored of eating regular roti and chapathis, you ought to try a new variety of chapathi or paratha. And while browsing, this mint paratha recipe caught my eyes. At first, I added the chopped mint leaves directly while making chapathi dough and made it as a regular chapathi. I liked it. But I didn't get the full flavor of mint in that. When I happened to see layered paratha pictures in google, thought of making mint paratha again with layered version like Lachcha paratha.

In this layered mint paratha recipe, mint leaves are dry roasted along with spices and grounded to a coarse powder. That powdered mixture has been sprinkled on the chapathi before making pleats / layers. This idea helps to achieve the mint flavor in the paratha. Thanks to Dassana amit for the wonderful recipe in her website veg recipes of india

Here comes the soulful recipe of layered Mint Paratha. Enjoy making at your home and share your feedback in the comments section below.


Ingredients ( serves for 3 )


Wheat flour - 4 cups [ 1 cup size = 150 ml ]
salt - as needed
ghee - 2 tablespoon
mint leaves - 2 cups [ tightly packed ]
fennel seeds - 1/2 teaspoon
cumin seeds - 1 teaspoon
red chili - 1


Method:


  • wash the mint leaves thoroughly
  • chop 1 cup of mint leaves
  • add salt to the wheat flour, mix well. 
  • add 1 tablespoon of ghee in the flour and mix
  • add the chopped mint leaves
  • make a smooth dough by adding required amount of water
  • cover the dough and rest it for 30 minutes
  • heat a pan and dry roast the remaining 1 cup of mint leaves in low flame until the leaves become dark and crispy
  • add half a teaspoon of fennel seeds, 1 tsp of cumin seeds and one red chili. You can increase the number of red chili according to your spice level. 
  • saute it and the grind everything to a coarse powder
  • make medium sized round balls with the dough
  • take one dough ball in the rolling board and flatten it with the rolling pin to a thin chapathi.
    Dust some flour if needed. 
  • apply some ghee over it and the sprinkle some powdered mint leaves mixture. 
  • begin folding from the edges and form it like pleats
  • roll it tightly to a circle
  • flatten the pleated ball to a thin paratha
  • heat a pan and place the paratha on it
  • cook on both sides until the paratha is cooked well. You can add some ghee if needed. 
  • serve hot. Pair it up with suitable kurma / veg gravy or pickle
Recipe for Vellai kurma / White gravy : http://www.ennillam.com/2017/08/vellai-kurma-mixed-vegetable-white.html
Recipe for Cauliflower kurma : http://www.ennillam.com/2014/06/cauliflower-kurma.html
Recipe for Green peas masala : http://www.ennillam.com/2017/02/green-peas-masala.html

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