Meena's Taste Mantra

Pudina Paratha | Mint Paratha

Come winters and we actually indulge in the seasons best...the Greens! The local market is a wonderful sight to behold with fresh greens available in abundance! Mint | Pudina is a herb that we love in any form..be it just as a garnish, to the delectable Pudina Chutney, to the Minty Baby Alu Biryani, Pudina Buttermilk or just this awesome Pudina Paratha...its just delicious!

Ingredients:

1 cup Whole wheat flour

1/2 cup Pudina | Mint, roughly chopped

1 tsp Fresh Dhania | Coriander, finely chopped
1/2 " Adrak | Ginger, finely chopped
2 Green Chillies, finely chopped
1/4 tsp Red Chilli Powder

Method:

In a large mixing bowl add whole wheat flour, chopped pudina leaves, chopped chillies and other ingredients except Oil.
Mix well and make a stiff dough adding required water.
Add the Oil and knead the dough again for about 2 minutes. Cover and keep aside for half an hour. We used Til Oil.
Divide the dough to 5 equal portions.
Roll out the paratha into 5" diameter thick roundels. Dust with the whole wheat flour while rolling the paratha.
Place the tava on the gas on high flame. Spread Oil | Ghee|Clarified Butter on the surface and when this gets hot, reduce the flame to medium (You may also use any vegetable oil).
Place the rolled Paratha on the hot tava..let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Ghee|Clarified butter on its surface. Once both the sides have got golden brown spots, the Paratha is done. Continue similarly for the remaining parathas.
Serve hot with any Raita | Pickle | Homemade Butter | Curd.

Hope you will love this refreshing Mint Paratha as much as we do! Do share with us your experience!

We have used:

1. Aashirwaad Select Sharbati Atta - Whole wheat

2. Everest Thikalal Red Chilli Powder

3. LG Hing Powder

4. Tata Salt Lite

5. Til Sona Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.