Time taken : 45 minutes in all
Pudina/Mint is a terrific herb to keep around kitchen or to grow on your own. As a kitchen herb it pairs wonderfully with a number of dishes like you just decorate it with a salad, add a few leaves to your smoothie, so also a few leaves to your normal cilantro chutney or you make some parathas!!which i am putting up today to add to the long list of parathas on this blog and this being the version-2 of the pudina paratha!!!!! I have halved the measurement while preparing the parathas.
What you need to have:
1. Wheat atta – 2 Cups
2. Curds – 1/2 Cup
3. Cumin seeds – 1/4 Teaspoon
4. Carom seeds – 1/4 Teaspoon
5. Cooking oil – 1 Tablespoon
6. Chopped pudina leaves – 1/2 Cup
7. Chopped cilantro – 1/3 Cup
8. Red chili powder – 1/2 Teaspoon
9. Turmeric powder – 1/4 Teaspoon
10. Garam masala powder – 1/2 Teaspoon(home made)
11. Chat masala – 1 Teaspoon( 1/2 teaspoon to the dough & the other 1/2 to sprinkle on the paratha)
12. Butter – 2 Tablespoon
What you do with what you have:
1. Wash and chop pudina , cilantro, and keep it aside.
3. Mix all the ingredients and make a soft ball sprinkling water only if needed as the herbs contain lot of moisture and also curds will help in making a soft dough. Knead it and keep it aside for about 10-15 minutes.
Paratha dough and the pinched out ball
Butter being applied & Chat masala, wheat atta being sprinkled
Folded roti being shaped
7. Roll it to required thickness on a thick plastic sheet dusting in atta.
Rolled pudina paratha
Pudina paratha being roasted on the reverse
Ready to serve Pudina paratha with curds & chili pickle
Time taken: 45 minutes
Good to remember:
1. Use fresh pudina/mint and coriander leaves for best results.
2. Dough should be knead soft to role elegantly.
3. Water only needed should be used while kneading. Else the dough can be soggy and can not even roll the roti.