Pudina Parantha

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 1-2 hours
Category: Veg

Ingredients

• Fresh mint leaves 1 cup
• Whole wheat flour (atta) 2 cups + for dusting
• Carom seeds (ajwain) 1/4 teaspoon
• Salt to taste
• Ghee 2 teaspoons + for cooking
• Chaat masala as required

Method

1. Heat a non-stick pan and put ½ cup mint leaves in it and let them dry on low heat. 
2. Chop the remaining mint leaves. 
3. To make the dough, put flour, carom seeds, salt, 2 tsps ghee and chopped mint leaves in a dough maker and process. 
4. Add a little water at time and process till the dough is well formed. 
5. Set aside dried mint leaves to cool. 
6. Transfer the dough onto a work top and divide into equal portions. 
7. Heat a non-stick tawa. Roll each portion of the dough into a thin roti, apply a little ghee and sprinkle a little flour and chaat masala. 
8. Fold the roti into pleats like a fan, then turn it around into a round shape. 
9. Roll them into a parantha. 
10. Cook them on the tawa. Put the cooled dried mint leaves in a strainer placed over a bowl and press to get a powder. 
11. Drizzle a little oil over the parantha and press lightly. 
12. Turn over and drizzle a little oil and again press and cook till the parantha is crisp. 
13. Add chaat masala and a little salt to the mint powder and mix. 
14. Take the paranthas in your hands and crush them lightly and place on a plate. 
15. Sprinkle the spiced mint powder and Serve hot with yogurt.