Restaurant style pudina paratha

• Produce

  • 1 cup Mint, tightly packed fresh
  • 1 Red chili, Dry

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1/2 tsp Salt
  • 2 cups Whole wheat flour

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 1 Oil or ghee as required

• Liquids

  • 2/3 cup Water

• Other

  • 1 tablespoon chaat masala

Found on vegrecipesofindia.com

Description

Directions

• begin with rinsing the mint leaves and keeping them aside. we will use 1 cup tightly packed fresh mint leaves of which half is added to the dough and the other half is added to the spice mix.
• then start with the dough preparation - in a mixing bowl or pan, take 2 cups whole wheat flour (240 grams), 2 tsp oil or ghee or butter and 1/2 to 1 tsp salt or add as per taste.
• mix very well.
• then add 1/2 cup tightly packed fresh mint leaves (finely chopped). again mix very well.
• now add water in parts. initially you can add 1/3 to 1/2 cup water.
• mix and begin to knead the dough.
• add more water as required and knead to a smooth dough. overall i used 2/3 cup of water to knead the dough. depending on the quality of flour, you may need to add more or less water.
• cover the dough and keep aside for 30 minutes.
• in a pan, add 1/2 cup tightly packed fresh mint leaves.
• on a low flame or sim with frequent stirs, roast the mint leaves. some mint leaves will darken, but continue to roast them till they turn crisp.
• once the leaves are roasted and dried, then remove and keep aside.
• in the same pan, add cumin seeds, fennel seeds and roast for half a minute on a low flame.
• next add 1 dry red chili, broken and seeds removed. red chili is optional, but i do add for the bit of heat it provides in the parathas.
• roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder or a spice grinder.
• when the cumin and fennel seeds become warm or cool down, add the dried mint leaves.
• grind to a semi fine mix or a fine powder.
• remove in a plate. also add 1 tbsp chaat masala.
• mix both the spice blends very well. keep aside.
• after 30 minutes, make medium sized balls of the dough.
• take the dough ball on the rolling board and sprinkle some flour on both sides.
• roll the ball to a large thin chapati of about 9 to 10 inches.
• spread or brush some oil all over. sprinkle some flour evenly.
• now sprinkle the spice mixture that we had prepared.
• 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.
• prepare the pleated roll balls like these and keep aside covered to rest for 12 to 15 minutes.
• now take one pleated ball and dust some flour on both sides.
• roll to a paratha of about 5 to 6 inches.
• place the paratha on a 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.
• flip a couple of times to get even roasting and cooking of the parathas.
• press the edges with a spatula so that they are cooked well.
• you can make these parathas more crisp by cooking for some more time.
• remove and place the pudina paratha on a plate or tray. crush them between your palms taking care of the heat, so that the layers separate.
• the pudina paratha is ready to be served now. make all pudina parathas this way. if you are unable to serve them immediately, then stack them in a casserole or a roti basket and serve them once you have made all the parathas. do not that these parathas have to be served hot or warm.
• sprinkle the spice mix on top and serve pudina paratha plain with some mango pickle or curd or with a dal fry or a veg curry or gravy.