Pudina Paratha
Servings - 2
INGREDIENTS
Wheat flour - 250 grams
Refined flour - 30 grams
Salt - 1 teaspoon
Oil - 2 teaspoons
Mint - 40 grams, divided
Water - 150 milliliters
Fennel seeds - 1/2 teaspoon
Cumin - 1 teaspoon
Dry red chili - 1
Chaat masala - 1 tablespoon
PREPARATION
1. In a mixing bowl, add 250 grams wheat flour, 30 grams refined flour, 1 teaspoon salt, 2 teaspoons oil, 20 grams mint and mix well.
2. Add 150 milliliters of water. Bring the mixture together and knead into a smooth soft dough.
3. Keep the dough aside for 10 to 20 minutes.
4. Take a pan, add 1/2 teaspoon fennel seeds, 1 teaspoon cumin, 1 dry red chili and roast for a minute.
5. Take another pan, add 20 grams mint leaves and roast them till they turn crisp.
6. Place fennel seeds, cumin, dry red chili and mint in a blender and blend until all ingredients are mixed well.
7. Place the mixture in a bowl, Add 1 tablespoon chaat masala and mix well.
8. Take one dough ball on rolling board and start rolling into circular round 5-6 inch round roti.
9. Apply some oil or ghee on paratha surface. The oil layer helps in making different lachhas come out while roasting the parathas. So be generous on it.
10. Now sprinkle the spice mix we made earlier. Sprinkle nicely all across the paratha.
11. Make pleat in the rolled paratha by taking 1-2 cm wide paratha strip and folding it zig zag (see video)
12. Roll the paratha inward, once the paratha is rolled, push the outer edge of paratha inwards so that it gets pressed below center of rolled paratha.
13. Place the rolled lachha paratha on a rolling board. Press it using palm and make flat. Optionally you can sprinkle some dry flour on dough.
14. Roll the lacha paratha for 5-6 inch circular flat bread.
15. Place the rolled paratha on top of pan and roast it.
16. When bubble starts appearing on top, flip the paratha and apply oil on top surface.
17. Flip again and roast the paratha on both side with oil.
18. Roast the paratha until it turns golden brown in color.
19. Serve with yogurt or butter.
20 Enjoy!
