Parantha or paratha are one of the most popular unleavened flatbreads in India. The dough is made from whole wheat flour or all purpose flour (maida). Plain parantha, stuffed parantha, the choices are endless.
Mint or pudina is usually stuffed in a parantha along with potatoes or cottage cheese or cauliflower filling. In this recipe the pudina is mixed with the flour. It gives a nice flavour to the regular plain parantha.
Paranthans can be roasted in oil or ghee (clarified butter). The given proportions yield four paranthas.
Recipe for Pudina Parantha
Ingredients for Pudina Parantha
- 1 cup whole wheat flour
- 1 cup fresh mint leaves (roughly chopped)
- 1 green chilly (finely chopped)
- ¼ tsp carom seeds (ajwain)
- 2 tsp oil or ghee
- salt to taste
- oil or ghee for roasting
How to make
In a mixing bowl take whole wheat flour, green chilly, mint leaves, carom seeds, salt and two teaspoon of oil. Give it a nice mix.
Add water to knead soft dough.
Let it rest for fifteen minutes.
Divide the dough in four portions and shape into balls.
Dust a ball with dry flour so that it doesn’t stick to the rolling pin.
Roll it into a circle of about six inches of diameter. Spread half teaspoon of oil or ghee.
Four fold it and roll it into round, square or triangle shape. I have demonstrated a triangle shape in the photos.
Roll it into a triangle of six inches height.
Transfer it on a medium hot griddle. Flip it after fifteen seconds.
Smear some half to one teaspoon of oil on parantha.
Flip again, smear some more oil on the other side.
Cook by lightly pressing the parantha from all sides.
Serve with vegetable curry or plain curd.
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