Pudina parathas (Mint parathas)

Pudina/mint in Kannada/English. This is not as popular as the cilantro because of its strong odor but since very good from health point of view is used in daily menu in a lot of dishes these days. I have already put up Mint Rasam, Mint Chutney, Mint Rice/Pulav and also I sometimes use it in some wet masalas while preparing other pulav to get a unique taste and aroma. Today I would like to put up Mint Paratha, adding to the long long list of parathas on this blog! Here is my version :

What you need to have:

1. Wheat atta – 2 cups

2. Boiled potato – 1 cup (smashed)

3. Fresh mint leaves – 1 cup (chopped fine)

4. Green chilli – 2 (grated )

5. Ginger – 1″ piece(grated)

6. Lemon juice – 1 teaspoon

7. Red chili powder – 1/2 teaspoon

8. Turmeric powder – 1 teaspoon

9. Dhania-jeera powder – 1 teaspoon

10. Sesame seeds –  1 teaspoon

11. Sugar – 1 teaspoon

12. Salt – as per taste

13. Cooking oil – around 2 Tablespoons (to make the dough)

                                                               Ingredients of mint parathas 

                                                             Other ingredients of parathas

What you do with what you have:

1. Wash and chop mint leaves fine. Grate green chilli, ginger also fine and keep it aside. Boil potatoes in the cooker till smooth and grate it also fine on cooling.

2. Sieve atta in the siever and keep it aside.

3. Transfer all the ingredients in a wide bowl and is as shown in the image below.

                                                                  All ingredients in a bowl

4. Mix all the ingredients in such a way that you make a pliable soft dough sprinkling little water whenever needed. Just pinch out lemon sized ball from it and dust a little in atta and roll it on a thick plastic sheet to medium thickness to the shape of a disc to around 6″ diameter.

                                                         Pinched out ball & the rolled roti

5. Place a roti skillet on medium flame and splash a little cooking oil/ghee on it.  When heated place the rolled roti on it, splash oil on the roti and roast it till done.  Flip and roast it on the reverse splashing oil again on it. These smooth parathas could be best lunch box dish for sure!!!!!

                                                                         Roti being roaste

                                                             Roti being roasted on the reverse

6. Transfer it to a serving plate and enjoy with lemon pickle and amul butter or even with curds

                                                                 Mint paratha with pickle & butter

Number of Parathas:  8-10

How long it takes: 45 minutes

Good to remember: 

1. Use fresh mint leaves for better aroma and smooth parathas.

2. Using boiled potatoes makes the parathas smoother and tasty too.

3. Make the dough smoother for best results and add required quantity of water only and make the dough non sticky.